I love having an excuse to make a bunch of sliders on any given Sunday just in the name of football. These are for the roast beef lovers out there. We’ve spiked your sandwich with a creamy nutty fontina cheese—one of the great melting cheeses—and topped it with a spicy Giardiniera and crunchy french-fried onions. Oh yah, those babies aren’t just for green bean casserole. Then the whole sourdough slider situation is bathed in a buttery poppyseed, onion mixture.
When thinly sliced roast beef is surrounded by all this crunchy, pickled, melty goodness it makes eating only one nearly impossible.
Football Food—Roast Beef, Fontina, and Giardiniera Sourdough Sliders
- Yield: 12 sliders 1x
Scale
Ingredients
- 1 stick butter, melted
- 1 Tbls. poppy seeds
- 1 Tbls. sesame seeds
- 1 tsp. dry mustard
- 1 Tbls. dried minced onion
- 1/2 tsp. kosher salt
- 1 dozen sourdough rolls
- 1 pounds shaved roast beef (I used Boar’s Head)
- 1 cup crispy French-fried onions
- 2 cups shredded Fontina cheese
- 1 cup chopped giardiniera
Instructions
- Preheat the oven to 350 degrees F. Spray the bottom of a 13-by-9-inch baking dish with non-stick spray.
- Stir together the melted butter, poppy seeds, sesame seeds, dry mustard, dried onion and 1/2 teaspoon salt.
- Slice rolls in half and place the bottom halves in the baking dish.
- Layer the shaved roast beef on each roll, followed by the crispy onions, Fontina cheese, and top with Giardiniera. Place the top section of the rolls on the sandwich stacks.
- Stir the butter mixture and then liberally brush over the tops of the rolls until entirely coated.
- Bake, covered, until the cheese is melted 15-20 minutes.
- Serve immediately.
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