Grilled Mortadella And Salami Sliders Recipes

FRIED MORTADELLA AND SALAMI SLIDERS

Steps:

• Heat a large nonstick skillet over medium-high heat. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes; flip it and top with 2 slices of havarti. Cook until the cheese melts, 2 to 3 minutes. Remove from the pan and quarter each piece; set aside. Repeat the process with the mortadella and the remaining cheese.
• Smear the rolls with the mustard. Layer a slice each of fried salami and mortadella, some pickles and a few potato chips on the rolls.

CUBAN SLIDER BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
• In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.
• Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.
• Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.

MORTADELLA MEATBALL SLIDERS

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.
• Drizzle 2 tablespoons olive oil on a small rimmed baking sheet. Scoop the mixture into 12 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 15 minutes.
• For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and 1/4 cup cold water and puree until it's a relatively smooth paste. Add the cheese and pulse to combine.
• Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes.
• For the sliders: Spread a little pesto on the top and bottom of each bun. Place a pinch of arugula on the bottom and a meatball on the arugula. Top with the top half of the buns and serve.

MORTADELLA AND MOZZARELLA BAGUETTE

Steps:

• Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.

GRILLED SUMMER SAUSAGE SLIDERS

Steps:

• In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.
• Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels.
• Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level.
• Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.