Take-out Tuesday, Family Friendly Italian Sliders

the Painted Apron

8 years ago

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

Course Appetizer, Main Course

Cuisine American, Italian

Keyword baked sandwiches, Italian sliders, kid friendly dinner

Prep Time 10

Cook Time 25

Servings 12

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