In a large skillet, add two tablespoons of butter and diced onion and saute until the onions caramelize for 10-12 minutes. Salt and pepper. Drizzle in the soy sauce (or coconut aminos) and let the onions cook another 5 more minutes. Remove the onions to a bowl and set aside.

In the same skillet, add the ground beef and cook until cooked through and no longer pink, breaking the meat into tiny pieces. Add a can of sloppy joe sauce; stir and cook until heated through. Season to taste with more salt and pepper if needed.

Prepare a 9x13 pan lined with foil.

Leaving the rolls attached, horizontally slice the top off; set aside. Place the bottom (attached 12 pieces) rolls in a 9×13 foil-lined baking pan.

In a small bowl mix the 2 mustards together. Spread the mustard on the bottom layer of the dinner rolls.

Add the cooked meat sauce on top of the mustard, on the bottom rolls, using all of the meat.

Next spread the onions on top of the meat, saving 3 tablespoons for the buttery topping.

Spread the relish on the top attached dinner rolls.

Sprinkle the Jack cheese on top of the meat, and then place the attached top rolls (like a lid) over the meat and cheese.

In a small bowl, add the remaining 2 Tbsp of butter, garlic powder, brown sugar, and the 3 tablespoons of caramelized onions; heat in the microwave for 20-30 seconds and whisk until combined. Brush the onion-y butter mixture over the top of the dinner rolls.

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes.

Allow to rest for 5-10 minutes before serving.