Pull Apart Italian Sub Sliders
Spicy and layered with peppers...a fun and easy appetizer for relaxed nights of entertaining family and friends!
Servings: 12 sliders
Calories: 243kcal
Ingredients
- 1 package (12 count) dinner rolls, halved lengthwise
- 1/4 cup dijon mustard
- 1 tablespoon fig preserves
- 1/2 cup roasted red pepper sauce, or 2 roasted red peppers, sliced
- 1/2 cup mixed pitted Italian olives, chopped
- 2 tablespoons chopped pepperoncini
- 9-12 ounces assorted deli meat (prosciutto, spicy salami, Spanish chorizo, pepperoni)
- 1/2 cup fresh basil leaves
- 4-6 slices whole milk deli mozzarella cheese
- 4-6 slices deli provolone cheese
- 1 cup baby arugula
- 3 tablespoons salted butter, at room temperature
- 4-6 cloves garlic, chopped
- 1 tablespoon Italian seasoning
- 2 tablespoons grated parmesan cheese
Instructions
- 1. Preheat the oven to 400° F.2. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spread the dijon over the bottom half of the roll. Add the fig preserves and red pepper sauce (or red peppers). Layer on the olives, pepperoncini, deli meats, basil, mozzarella, provolone, and then arugula. Place the top half of the roll over the cheese. 3. In a bowl, mix together the butter, garlic, Italian seasoning, and parmesan. Spread the butter over the top of the rolls, reserving extra for serving. Cover the rolls with tin foil and bake 10-15 minutes. Remove the foil and continue baking another 10-15 minutes, until the cheese has melted.4. Brush with any remaining garlic butter, serve immediately with additional red pepper sauce on the side.
Notes
Roasted Red Pepper Sauce:
Makes 2 cups
1 (12-ounce) jar roasted red peppers, drained
1/2 cup toasted walnuts or pine nuts
1/4 cup tomato paste or packed sun-dried tomatoes
2 garlic cloves
2 tablespoons fresh parsley
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or sherry vinegar
2 teaspoons raw honey
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
kosher salt Combine all ingredients in a blender or food processor. Blend until smooth, about 1 minute. Store in the fridge, in an airtight container, for up to 2 weeks.
1/2 cup toasted walnuts or pine nuts
1/4 cup tomato paste or packed sun-dried tomatoes
2 garlic cloves
2 tablespoons fresh parsley
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or sherry vinegar
2 teaspoons raw honey
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
kosher salt Combine all ingredients in a blender or food processor. Blend until smooth, about 1 minute. Store in the fridge, in an airtight container, for up to 2 weeks.
Nutrition
Calories: 243kcal