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.
- 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
- 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.