• 4-5 cups roasted vegetables such as sweet potatoes, cauliflower, onions, peppers, etc.
  • 2 cups basil
  • ¼ cup almonds (or whatever nut you have on hand)
  • ¼ – ½ cup pickled jalapeno (depending on how much spice you like)
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt, plus more as needed for taste
  • 12 Parker house rolls (that are attached), such as King’s Hawaiian
  • 2 cups shredded kale, about 3-4 leaves
  • 2 cups shredded cheese, such as cheddar or mozzarella
  • 2-3 tablespoons butter
  • 2 tablespoons honey
  • Sesame and poppy seeds, optional garnish


  • Preheat oven to 375º.
  • In a food processor or blender combine and blend together basil, almonds, jalapenos, vinegar, olive oil, and salt. Pulse until it resembles a thicker pesto (that can be spread on bread). Season with salt to taste. Makes about 2 cups of pesto spread.
  • Place rolls in a baking dish or on a sheet tray. Slice horizontally, keeping the individual rolls attached. Using about 1 cup of the Basil Jalapeno spread about ½ cup on each side of the rolls. Evenly distribute roasted vegetables. Spread sliced kale and cheese over vegetables and top with the top layer of rolls. Press down slightly to secure.
  • Melt butter and honey together and using a pastry brush or spoon, glaze the top of the buns and garnish with sesame and poppy seeds. Bake for 10-12 minutes until golden brown and cheese is melted.
  • Serve and enjoy!