Slider Sandwiches

I have fallen in love with little slider sandwiches. Yesterday when Nicole and Addie left, I was going to heat up leftovers. Vince said he would run to town and get a pizza. I told him no . . I had a better idea!

There are so many different sandwiches you can make with so little effort.

Grocery stores these days have a variety of slider buns. Our Walmart has at least four different types of slider buns – soft white which I love for Italian and roast beef, Brioche which I love for tuna melts, Hawaiian which I love for ham, and every now and they, they have a sourdough brioche that I like for chicken salad and turkey.

If it’s a meat that you want to be warm, I would suggest heating it in a skillet before placing it on the bread. In the oven, the cheese will melt and the bun with get toasty, but the sandwich is not in the oven long enough to heat the meat.

I always melt butter, then add various herbs, depending on what sandwich I’m making.

I stick them in the oven at 350 until the top of the bun is looking toasted.

Yesterday I made Italian sliders. I used the sourdough slider buns. I pull all 12 of them out and treat them as one and slice them in half as you would for a big sandwich. On the bottom, I place provolone cheese, overlapping the slices a bit. Then I stack up various Italian deli meat. I usually buy a pack that has three or four types of meat. Then I add Italian Olive Salad that I have drained on paper towels.

Top with mozzarella cheese, then add the top bun.

I melted butter and added Italian seasoning, garlic powder and a bit of oregano. I’m actually starting to like oregano! Brush the tops with the melted butter and get it all into the crevices between the buns.

Stick it all in the oven and bake until the tops are getting toasty.