Make creamy remoulade sauce. Heat oil in a medium sauce pot over medium heat. Add garlic and saute for 30 seconds or until aromatic. Add flour, Cajun seasoning, and paprika, whisking until well combined. Slowly add heavy cream, whisking constantly. Reduce heat to low and simmer for 2 minutes or until thickened.

Add Worcestershire, Dijon mustard, and grated parmesan, stirring until cheese melts. Season sauce with salt and pepper and set aside.

Prepare bread rolls. Slice off the edges of the rolls to make even squares.

In a large bowl combine melted butter, parmesan, garlic, parsley, paprika, onion powder, cayenne, dried oregano, garlic powder, salt, and white pepper. Brush seasoned butter on the rolls, making to cover all the sides.

Heat a large nonstick saute pan over medium heat. Lay rolls in an even layer and cook until golden brown. Flip and continue to cook until all sides are browned. Remove from heat and serve with creamy remoulade sauce.