Grilled salmon, Lorraine cheese, and King's Hawaiian make up this fresh slider.
Preheat oven to 400°F.
In the meantime, brush salmon fillet with olive oil and place skin-side down on baking sheet covered with foil. Season with salt and pepper, to taste. Bake for 15-20 minutes, or until salmon is cooked through and flakes easily.
Melt butter over medium heat in a skillet. Place two King’s Hawaiian® Mini Sub Rolls face side down and cook until brown around the edges, about 2 minutes.
To assemble sandwich, pull salmon apart into chunks with fork and add to rolls. Top with pineapple, Lorraine® cheese and green onion. Dress with Sriracha® mayo and enjoy!