This isn’t a food blog, it’s more of a whatever-we-feel-like-writing-about blog, but today it’s about food! Each Sunday, we have a group of hungry college students in our home for post-sermon application discussion and lunch. We have a fantastic food coordinator who loves students and loves to make sure they are well fed – she makes sure that someone makes lunch each week, and every 4th week that person is me!
Cooking for a crowd isn’t necessarily my forte, but this year I found something that seems to be a hit every time I make it. Slider sandwiches are a pretty big deal, apparently! I never have leftovers when I make them, and usually hear things like “oh man, those were delicious, I love those things”, which is music to my ears!
There’s no real recipe for these, but here are my instructions for the two kinds I usually make:
Cheesesteak Sliders
- 1 24 pack of Kings Hawaiian sweet rolls, sliced in half
- sliced roast beef
- sauteed chopped peppers and onions
- mozzarella cheese, sliced
- Wegmans garlic parmesan finishing butter, melted (or something similar)
Spray the bottom of a 9×13 pan with cooking spray, then lay the bottom halves of the rolls in the pan. Layer roast beef slices, sauteed onions & peppers, and cheese, then lay the top halves of the rolls on top. Spoon melted garlic/parm butter over top – this is the part that makes it taste so good. Cover with foil, and bake for about 10 minutes in a 375F oven. After 10 minutes, remove foil and give them another 3-5 minutes. I promise you, you’ll be drooling by this point. Have a good spatula to cut them apart, and enjoy!
The other kind of slider is for our vegetarians, who eat dairy products but no meat. It’s inspired by this recipe for Caprese Sliders, over at the Domestic Superhero blog. Her recipe makes a smaller amount, so I’ve increased amounts, and I made a few other adjustments.
Caprese Sliders, Table Talk Style
- 1 24 pack of Kings Hawaiian sweet rolls, sliced in half
- Roma tomatoes – probably about 3 or 4 (Roma is best because they are less juicy, so no mushy sandwiches)
- fresh or dried basil – just be aware that dried basil can have a VERY intense flavor. I use an organic partially-dried version from the Wegmans produce area
- mozzarella cheese, sliced
- pesto sauce (I love the Wegmans store brand)
- Wegmans garlic parmesan finishing butter, melted (or something similar)
Spray the bottom of a 9×13 pan with cooking spray, lay the bottom halves of the rolls in the pan. Spread with pesto – don’t be shy, this flavor makes the sandwich. Layer with sliced tomatoes, sprinkle with basil/layer basil leaves, then layer sliced mozzarella on top. Place the top half of the sweet rolls, and spoon melted garlic/parm butter over top. Don’t be too shy with that either. Cover with foil, bake for 10 minutes at 375F, then uncover and give them another 3-5 minutes in the oven.
Make a nice big green salad to go with, and you’re set. The nice thing is that both types of sandwiches can be put together the night before and stashed in the fridge until you want to bake them. Just leave off the melted butter until you’re going to put them in the oven. I promise you, these are the most delicious sandwiches you’ve ever eaten.
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