ITALIAN ROAST BEEF SLIDER MELTS
prep 35 minutes bake 25 minutes at 350°F
- 12 3-inch sourdough rolls, split
- 12 oz. thinly sliced deli-style roast beef
- 1½ cups chopped pickled mixed vegetables (giardiniera)
- 6 oz. thinly sliced provolone or mozzarella cheese
- 1 8-oz. tub cream cheese spread with garden vegetables
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tsp. dried Italian seasoning, crushed
- ½ tsp. crushed red pepper
1. Preheat oven to 350°F. Arrange bottoms of rolls in a 13×9-inch baking pan or 3-qt. rectangular baking dish. Layer roll bottoms with roast beef, pickled mixed vegetables, and provolone. Spread cut sides of roll tops with cream cheese; add roll tops.
2. In a bowl combine the remaining ingredients. Drizzle over rolls. Cover pan with foil.
3. Bake 15 minutes. Uncover; bake 10 to 15 minutes more or until cheese is melted and roll tops are lightly browned.
number of servings 12
per sandwich 362 cal., 16 g fat (7 g sat. fat), 51 mg chol., 881 mg sodium, 35 g carb., 1 g fiber, 4 g sugars, 19 g pro.
MAKE AHEAD
Assemble sandwiches but do not drizzle with olive oil mixture. Cover with foil and refrigerate up to 8 hours. Drizzle and bake as directed in Step 3.
