Take-out Tuesday, Family Friendly Italian Sliders
What is better than soup and sandwich on a cold frosty night?
“Mom, will you make some of that crock pot potato soup?” asked HHjr, “I think the boys would like it”
“Sure, and I have a sandwich recipe I want to try, I might make some sliders to go with, ok?”
“That sounds great, I’ve got a really busy day” said HHjr
The recipe I wanted to try included pesto which I didn’t think the little boys would like, so I spread half of the slider bottoms with honey mustard instead and added some extra pine nuts to our half
Both sides got topped with layers of thin salami and deli smoked ham
Then sliced Havarti cheese
With the sliders reassembled, they got a generous wash of melted butter
The inspiration recipe, from Wine and Glue, recommends not skipping this step, and she is right, this makes the sandwiches so so good!
After the butter, the pesto rolls got a sprinkling of Italian seasoning
And finely grated Pecorino Romano or Parmesan
The sandwiches are then completely enclosed in foil for baking
After baking, cut through the rolls at the seams to separate them for serving
Super Boy and Big E polished off 5 of the 6 plain sandwiches and the leftover sandwich went in Super Boy’s lunch box the next day
Leftover sandwiches can be refrigerated and reheated in the microwave or eaten at room temperature
These can be assembled up to 48 hours ahead and refrigerated until baking
Family Friendly Italian Sliders
Ingredients
- 1 pkg 12, King’s Hawaiian Savory Butter Rolls
- 2-3 oz thin sliced salami
- 2-3 oz deli smoked ham
- 2-3 oz sliced Havarti cheese
- 1/4 cup prepared pesto or more to taste
- 1-2 T pine nuts optional
- 1/4 cup honey mustard
- 2 T unsalted butter melted
- Italian seasoning
- finely grated Pecorino Romano or Parmesan
Instructions
- Remove rolls from package in one piece. Cut the rolls down the center, forming 2 groups of 6 each. Turn each roll section on it’s side and make a cut halfway down the center, separating the tops from the bottoms, but keeping the rolls together.
- Place roll bottoms side by side on a large piece of foil. Brush one half of bottoms with pesto and sprinkle with additional pine nuts if desired.
- Spread honey mustard on the other roll bottom section.
- Layer meats and cheeses on top of bottoms and replace top sections on bottom sections.
- Pour melted butter slowly over the tops of rolls.
- Sprinkle the pesto rolls with Italian seasoning and Pecorino Romano.
- Wrap rolls completely in foil and place them on a baking sheet or in a shallow casserole. Bake for 20 minutes at 350 then uncover and bake for 5 minutes more.
Be sure to try the Slow Cooker Winter Warmth Chowder too, so easy so good!
Since we were having the sliders, I didn’t garnish the soup with bacon and potato croutons, but either way it’s a hit
Enjoy!
🍔 🍜 🍔 🍜 🍔 🍜
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Jenna, Your sliders remind me of an updated version of SL’s party ham sandwiches! We would love t your pesto version. It’s definitely feeling like soup weather this week 🙂
Jenna, soup and sandwiches are perfect for our cooler weather. The sliders look delish and easy enough to prepare during this busy season! Happy Tuesday~
The sliders look so yummy Jenna and easy enough for me. Nothing better that potato soup to go with them on these first frosty days of the year. Think I will be making potato soup tonight!
This looks like it would be delish as dinner or good for a party, too! And with soup, perfect!
What a great idea to use dinner rolls! 😃👍 Thanks Jenna! I think I will be using your idea for leftover turkey sandwiches. 👍🦃
A fun meal!
I wouldn’t mind snarfing down one of each right now! Happy Thanksgiving Jenna-enjoy:@)
the sliders look and sound delish!!!!
Love the idea of sliders so I have room for some soup. Sometimes when you just put food on the table children don’t realize that it could be grownup food. 🙂
I just pinned your post to the Full Plate Thursday Features Board. You were in the Top Ten on 11-29, Congratulations and thanks for sharing with us!
Miz Helen