Description
These warm sliders layer Genoa salami, ham and melted provolone on soft buns brushed with garlic butter. A bright vinaigrette-soaked bed of crisp lettuce, tomato and onion adds tang to every bite.
Ingredients
- 12 slider buns
- 8 ounces Genoa salami
- 8 ounces deli ham
- 8 ounces provolone cheese slices
- 2 cups shredded lettuce
- 1 medium tomato thinly sliced
- 1 small red onion thinly sliced
- 12 pepperoncini sliced
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter melted
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Slice the slider buns horizontally and spread mayonnaise evenly on the bottom halves.
- In a small bowl whisk together olive oil, red wine vinegar and Italian seasoning, then drizzle over the bottom buns.
- Layer salami, ham and provolone on each bun, then top with shredded lettuce, tomato, red onion and pepperoncini.
- Place the top halves of the buns over the sliders and brush the melted butter over the tops.
- Bake the sliders for 5 to 7 minutes until the cheese is melted and the buns are lightly toasted.
- Remove from the oven, season with salt and pepper and serve warm.
Notes
- Use a mix of Italian cured meats like mortadella or capicola for extra depth of flavor.
- Prepare the vinaigrette and vegetables ahead of time for faster assembly.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheat in a 350°F oven for 5 minutes to keep the buns crisp.