Monday, April 6, 2015
Italian Game Day Sliders
Well I haven't posted in quite some time! Life has taken some twists and turns and we have found our selves smack dab in the Mid West! I LOVE it! So as we get settled into our new home I have been a cooking machine to work through the anxiety of being in a new state and meeting new people. There is no better way to make new friends like having a gathering with great food!
I have to say I have been a total Pinterest junkie over the last couple of months between home decor, home improvement and curb appeal ideas for our new home. Well as it goes in Themis West, you have to wait for everything to thaw. Why not creative cook while you wait! And that is exactly what I have done! Today's recipe is an adapted version from the Hawaiian Ham and Swiss Baked Sandwich recipe that has circulated for years on Pinterest. I wanted something similar but different. Of course my tastebuds were being totally fickle. I looked up n the big white fridge and got started and this is what I came up with!
1 pkg of 24 Hawaiian rolls, 2 pkgs of Capacolla and salami each, 2-3 cups shredded mozzarella, 1/2 cup chopped onion, 1 stick butter melted, 1Tbsp Tastefully Simple Onion Onion and 1Tbsp Tastefully Simple Italian Garlic Bread Seasoning.
(You can purchase the Tastefully Simple products from this recipe and more directly from my website at www.TastefullySimple.com/web/kworley)
You will need a 13x9 baking dish. Cut your rolls in half, line the bottom of your dish with the of the bottoms of the rolls, place a slice of Capacolla and Salami on each (you will need to fold the slices), top with your mozzarella, top with the remaining roll tops. Melt your butter while you are doing this and put your Onion Onion and Italian Garlic Bread Seasoning in the melted butter, stir and set aside while you are putting the sandwiches together. Once the sandwiches are made scatter the chopped onion, I used half of a medium onion, then pour butter mixture over all the rolls. I did a very long time get sprinkle of Parmigiana on top. Cover with foil and put in fridge for a couple hours to let flavors come together. Bake uncovered in oven at 350 for 20 minutes. Then enjoy!