Monday, May 1, 2017

Roast Beef Sliders

I made these a while ago.  I love easy sandwich recipes like this that I can make for dinner and eat with some fruit (or soup, if you're feeling fancy).  These beef sliders and kind of a twist on the classic ham and cheese version.  I left the banana peppers out of the kids' sliders; the kids think they are "spicy".  Lol.  When I made these, I let them get a little too brown on top; watch them more carefully than I did.
Roast Beef Sliders
adapted from Valerie's Kitchen

1/4 cup butter, melted
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
1 (12 count) package Hawaiian sweet rolls
4 ounces (6 slices) packaged sliced Provolone cheese
1/2 pound thinly sliced deli roast beef
1/2 cup diced jarred pepperoncini or banana peppers
1 teaspoon poppy seeds, or as needed

1.  Preheat the oven to 350 degrees F. Lightly coat a rectangular baking dish large enough to hold your slider rolls with non-stick cooking spray.

2.  Whisk together the melted butter, Worcestershire, Dijon, Italian seasoning, granulated garlic or garlic powder, and onion powder in a small bowl and set aside.

3.  Without separating into individual rolls, slice the top half of the bread off the bottom and place the bottom portion of the rolls in the prepared baking dish. Layer the bread with the sliced Provolone, roast beef, and diced pepperoncini and then top with the other half of the rolls. Liberally brush the melted butter mixture over the tops of the rolls and sprinkle evenly with poppy seeds.

4.  Bake, uncovered, for 12 to 15 minutes, or until the cheese has melted and the tops of the rolls are lightly toasted. Use a knife to slice the sliders and serve.
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