Pull-apart hot sandwiches with bacon and cheese

Ingredients:

• 1 tbsp. vegetable oil
• 10 strips of bacon
• 1 package of stapled 12 dinner rolls
• 6 tbsp salted butter, melted
• Half a tomato, finely chopped
• 4 slices provolone cheese
• 3 slices of Muenster

Preparation:

1. Preheat the oven to broil. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
2. Cut the entire package of stapled buns in half horizontally. Place the top and bottom halves, cut-side up, on a baking sheet. Brush with melted butter, setting aside 1 tablespoon, and toast in the oven until golden brown, 1-3 minutes. Remove the top piece of bread from the baking sheet. Flip the bottom half and continue toasting until golden brown on the other side, another 1-2 minutes. Remove from the oven and preheat the oven to 200°C (400°F).
3. Turn the bottom half cut side up and sprinkle with bacon. Top with sliced ​​tomato, then layer with provolone and Muenster, alternating slices. Top with the top half of the buns and brush the tops with the remaining 1 tablespoon melted butter. Bake until the bread is golden brown and the cheese is melted, 12-15 minutes. Serve.