Hatch Chile Sliders

• 12 oz package Hawaiian rolls (12 rolls)
• 4 tbsp unsalted butter, melted
• 4 ea 7 oz Hatch Chile Burgers
• 6 tbsp The Fresh Market Pimento Cheese
• 2 tbsp olive oil
• ¾ c mayonnaise
• 2 c chopped romaine lettuce
• 24 slices Campari tomatoes, from about 6 tomatoes

Preheat oven to 350ºF. Place unseparated Hawaiian rolls on cutting board and cut crosswise (parallel to cutting board) to separate rolls into a top and bottom piece while still attached. Place both halves, cut sides up, on a baking sheet and brush evenly with melted butter. Place in preheated oven and bake until golden brown, about 8 minutes.

While rolls toast, divide each burger into 3 equal portions and roughly shape into 2-inch wide and ½-inch-thick patties. Heat oil in large nonstick skillet. Place 6 patties in hot skillet and top with a sheet of aluminum foil and a wide heavy skillet (such as cast iron) and cook until well seared, about 3 minutes. Remove skillet and foil, flip burgers and cook 3 minutes more. Repeat with remaining burgers.

Spread mayonnaise over bottom half of toasted bread. Sprinkle with chopped romaine and top evenly with tomato slices. Top with cooked slider patties and place a heaping teaspoon of pimento cheese on top of each patty. Place the top half of the rolls over the prepared sliders and tear into individual sliders.