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Houston & Emily McLain

Italian Deli Sliders

Print Recipe
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For the garlic butter:
  • 1-2 cloves garlic finely chopped
  • ½ Tbsp. parsley chopped
  • ¼ cup butter, cut into cubes (room temperature)
For the salad mix:
  • 5 oz. shredded lettuce
  • ½ red onion finely chopped
  • 2 small jalapeños, finely chopped (optional: keep the seeds for a little more kick)
  • 15 slices spicy dill pickles chopped
  • For the dressing:
  • ½ tsp. Italian seasoning
  • Pinch of salt
  • Pinch of black pepper
  • Drizzle of olive oil
  • ½ Tbsp. white balsamic vinegar
  • 2 Tbsp. mayonnaise
For the sliders:
  • 1 package 12-count Hawaiian butter rolls or slider buns cut in half
  • Mayonnaise to taste
  • 6 slices prosciutto
  • 8 slices sopressata
  • 8 slices calabrese
  • 6-8 slices provolone cheese

Method
 

  1. Preheat oven to 400°.
For the garlic butter
  1. Place the chopped garlic and parsley in a small bowl and mix.
  2. Add the cubes of butter and mix to combine.
For the salad mix
  1. In a medium-sized bowl, add the lettuce, onion, jalapeños, and pickles, and then mix.
  2. Add all the dressing ingredients into the bowl and stir to combine.
  3. Set aside.
For the sliders
  1. Place the bottom buns on a sheet pan and liberally coat the cut end with mayonnaise.
  2. Place in the oven to toast for 5 minutes or until golden brown.
  3. While the buns are toasting, place the meat in a large nonstick skillet on medium-low. (I use the Marketside Charcuterie Meat Trio Tray.) Stirring occasionally, heat for 3-5 minutes until warmed through.
  4. Place the provolone slices on the bottom buns, overlapping one another. Place back into the oven for
  5. 1-2 minutes or until the cheese starts to melt.
  6. Next, layer the meat evenly over the cheese.
  7. Add the top buns over the meat and spread the garlic butter mixture on top of the buns. (If you need to throw the butter in the microwave to get it “spreadable,” go for it.)
  8. Place back into the oven until the butter melts and the buns are golden brown, approximately 4 minutes.
  9. Carefully remove the top buns (they will be hot).
  10. Drain any excess liquid from the salad mixture, and evenly spoon over the meat.
  11. Close the sliders with the top buns and slice to separate.
  12. Serve and enjoy.