Cheesy Baked Sliders (2 ways) Calabrian Chili paste mayo & beef or Maple Mustard with turkey & ham

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SPICY CALABRIAN CHILI PASTE MAYO & BEEF SLIDERS.

When we have game day at our house, or any other get together for that matter, I’m always looking for a quick, inexpensive meal that feeds a crowd.  I don’t want to grab a bucket of chicken (although there’s nothing wrong with that), or order in a pizza.  I want to give my guests something familiar yet unique.  


Sandwiches are everybody’s go to and everyone loves them, but putting together a sammie with a twist is a challenge I readily accept.

THE FLAVOR BOMB INGREDIENTS IN THESE SLIDERS. GRAINY MUSTARD & CALABRIAN CHILI PASTE

BEEF SLIDERS READY TO ASSEMBLE

My mom makes something similar to these in her catering business but I thought I would make a twist on the traditional flavor profile .


My beef sliders have a Calabrian chili paste mayo that gives a kick of heat and the turkey and ham version has a maple mustard mayo that totally compliments the ham and whatever cheese you end up using on these.   The use of sweet Hawaiian rolls makes these craveable and up for the “bet you can’t eat just one” challenge. They’re small…. eat two.

DON'T SKIP BUTTERING THE TOP BEFORE BAKING.

You put the whole lot in the oven after brushing with butter and they come out slightly crisp on top, but the cheese melts and becomes one with the meat and slider rolls. A large sharp knife assists in slicing them into neat single slider portions and I can’t decide which one I like best.


I make both kinds so I don’t have to decide.  Like I said.  They’re small …..eat two.

Cheesy Baked Sliders - Done 2 ways
(Calabrian Chili Beef & Maple Mustard Turkey & Ham)

For the Calabrian Chili Beef Sliders
1 12 pack sweet Hawaiian rolls  (like King’s Hawaiian)
8-9 ounces sliced roast beef
1/3 cup mayonnaise
1 Tablespoon Calabrian chili paste (or other type chili paste) more to taste if you want it spicier
1 teaspoon agave or honey (optional but just gives a slight hint of sweetness)
6 slices gouda, fontina or other smooth melting cheese
1 Tablespoon melted butter (I just melt mine in the microwave)


Preheat oven to 350 degrees

Slice the entire pack of rolls down the center lengthwise with a sharp serrated knife and open up so you have a top and bottom layer.  I like to place these on parchment paper which makes it easy to lift the entire prepared slider package into a baking dish or sheet pan and then lift it out again to slice after baking.


Combine mayo, chili paste and agave and spread evenly over the middle exposed portions of your rolls. Layer on the slices of roast beef and then the cheese.  Place the top of the rolls back on top of the cheese and place in a baking pan with the assurance of your parchment paper.  Brush with melted butter.  Bake for 20-25 minutes until the cheese is melted and the tops are slightly browned.


Pull out by the ends of the parchment paper then with a large, sharp knife cut the individual sliders apart and serve immediately.


For the Maple Mustard Turkey Ham Sliders


1 12 pack sweet Hawaiian rolls  (like King’s Hawaiian)
8-9 ounces sliced ham and turkey sandwich meat
1/3 cup mayonnaise
1 Tablespoon maple syrup
1 Tablespoon grainy mustard 
6 slices gouda, Swiss or other smooth melting cheese
1 Tablespoon melted butter (I melt mine in the microwave)


Preheat oven to 350 degrees




Slice the entire pack of rolls down the center lengthwise with a sharp serrated knife and open up so you have a top and bottom layer.  I like to place these on parchment paper which makes it easy to lift the entire prepared slider package into a baking dish or sheet pan and then lift it out again to slice after baking.


Combine mayo, maple syrup and mustard and spread evenly over the middle exposed portions of your rolls. Layer on the slices of ham and turkey and then the cheese.  Place the top of the rolls back on top of the cheese and place in a baking pan with the assurance of your parchment paper.  Brush with melted butter.  Bake for 20-25 minutes until the cheese is melted and the tops are slightly browned.


Pull out by the ends of the parchment paper then with a large, sharp knife cut the individual sliders apart and serve immediately.