Mother's Day sliders

       

Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns

4 Reviews

Recipe courtesy of Jeff Mauro

SHOW:

The Kitchen

EPISODE:

Love You a Brunch, Mom

    

Baked Roast Beef and Provolone "Tea" Sliders on Everything Buns

 

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   I am for sure doing this for a party.  You know those Hawaiian buns?  Slip the entire set of buns out of the wrapper and slice the entire set of buns horizontally so you have one piece which is the entire bottom and then the top set.  In a buttered baking dish slide in the whole set (entire bottom section of the package of buns) and start layering the following ingredients.  After it is layered, brush it with the buttered seasoning mix and bake it in the oven for 10 minutes until it is browned and the cheese is melted.  Take it out of the oven and according to the lines cut out each of the sandwiches which looks like the picture.  When it comes out of the oven it looks like a sheet of Hawaiian rolls.   But they are tiny sliders.  Who knew?  This is what happens on Mother's Day this year.  Only Andy and I are here and he is studying and I am watching cooking shows, many I have never seen before.  But this one really spoke to me.  Note:  It is NOT easy to cut the buns in one piece horizontally...at all. So I squeezed them in next to one another, put them in the oven for 10 minutes and had to cut them in servings any way, so what makes the difference.  Andy was wild about them and the Appliance Guy fixing one of the dishwashers loved them too.                            

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Ingredients

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  1 1/2 sticks (12 tablespoons) butter, melted, plus additional for buttering baking dish
• 
  
  1 tablespoon poppy seeds
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  1 tablespoon sesame seeds
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  3/4 teaspoon dried minced garlic
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  1/2 tablespoon dried minced onion
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  Pretzel salt or kosher salt
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  1 package Hawaiian sweet rolls
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  1 1/2 pounds shaved RARE roast beef from the deli counter, preferably a premium brand like Boar's Head
• 
  
  2 cups crispy French-fried onions
• 
  
  1 pound sliced sharp provolone
• 
  
  1 cup spicy pickle rounds
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Directions

• Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.
• Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.
• Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.
• Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife.

Recipe courtesy of Jeff Mauro