Prepare the Rolls: Without separating them, use a large bread knife to slice the entire connected slab of Hawaiian rolls in half horizontally, creating a top and bottom slab.

Layer the Cheese: Place the bottom slab into your large skillet or on your griddle (do not turn on the heat yet). Evenly layer the sharp cheddar and provolone cheeses, ensuring both types cover all 12 rolls. Place the top slab of rolls back on.

Prepare the Garlic Butter Glaze: In a small bowl, combine the melted butter, garlic salt, and dried parsley. Whisk to mix well.

Brush and Grill (First Side): Generously brush the top of the entire roll slab with half of the garlic butter, making it glistening and wet. Place the skillet on medium-low heat.

Melting Secret: Cover the skillet with a lid. Cook for 4-6 minutes, or until the bottom is deeply golden and crispy. Use the low heat and lid to ensure the cheese melts thoroughly into thick glossy ribbons.

Flip and Glaze (Second Side): Use a large spatula to carefully flip the connected roll slab over. Brush the remaining garlic butter glaze onto the now-toasted surface, completely saturate it for maximum gloss, and ensuring pooling butter everywhere.

Final Grill: Replace the lid and cook for another 4-6 minutes, until the second side is golden-brown and the cheese is molten and stretchy.

Serve: Remove from the skillet, slice between the rolls, and serve immediately while hot and drool-worthy.