Game Day Sliders (gluten free) (Edit recipe)

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Are these scrumptious sliders great for gatherings other than “game day” well of course! They can feed whatever the crowd you’re aiming to please. The rolls can be made in the morning, then prep the sliders easily once it’s meal time. Two of my favorite recipes are used here, Gluten Free Dinner Rolls and Zesty Pasta Salad (the dressing of this one) because it’s so fun to repurpose existing recipes! These are best enjoyed warm and I like to serve them with potato chips and pretzels. Be creative and please enjoy! Check out the notes below for tips/tricks for success!

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PREP TIME

45 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 9

Ingredients

Sliders

1 whole Gluten Free Dinner or Cinnamon Rolls (click for recipe)
6 - 8 oz Provolone Cheese, sliced, optional (can sub dairy free as needed)
6 oz Deli Ham, your favorite brand
4 oz Uncured Pepperoni, your favorite brand
4 - 6 oz Salami, your favorite brand

Butter Topping

.25 cup Salted Butter, can sub ghee
.75 tsp Garlic Powder
.75 tsp Little Palates Herb Garden Seasoning, + additional for sprinkling as desired

Dressing/Salad

.5 cup Mayonnaise, your favorite brand
.5 cup Avocado Oil
.25 cup Pepperoncini Juice, reserved from jar of pepperoncini
1.5 tsp Sea Salt
1 tsp Italian Seasoning
.5 tsp Black Pepper
1 Tbsp fresh Basil, finely chopped, optional
3 - 4 whole Tomato, I like either a Roma or Campari
3.5 - 4 cups Iceberg Lettuce, thinly sliced
.75 - 1 cup pepperoncini peppers, sliced and/or roughly chopped
.5 cup Red Onion, thinly sliced
2 - 3 Tbsp Carrots, finely grated

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make dinner rolls as directed, making 18 rolls, either in two 8” x 8” pans or 1 larger pan, lined with parchment paper. Once cooled, remove from the pan (don’t separate) and slice in half horizontally, as close to the center as you can.
Carefully remove the top layer of the rolls, set aside and preheat your oven to 350°.
Place the bottom half of the rolls back in the pan. Lay cheese on top first, overlapping a bit. Then proceed with each of the meats. I like to layer the smaller pepperoni in between two of the larger sized meats so they stay in place better.
Carefully place the top back on. Melt topping ingredients in a small pan (or bowl) then brush over the top of the rolls. I like to sprinkle a bit more Herb Garden blend on top here, totally optional.
Cover pan(s) with foil and place in the preheated oven, bake/warm for 10-12 minutes. Remove from the oven, remove foil then place back in the oven for an additional 10 minutes or until you can see that the cheese is melty and meats are warmed through.
While the sliders bake/warm, prepare the salad by placing the lettuce, pepperoncini, red onion and carrots in a small bowl. Drizzle with ¾ of the dressing, toss to coat then taste. If you need a bit more salt and pepper add that now. I like to reserve some of the dressing for dipping, but if you feel like the salad needs a bit more, add to your desired taste.
Once sliders come out of the oven, use a thin spatula and carefully remove the top layer of the rolls and set aside. Layer tomatoes on top of the meat, then spoon salad on top. Replace the top of the rolls, pressing down slightly.
To serve, use the parchment paper to carefully lift the sliders out of the pan and place on a cutting board. Using a serrated knife, slice into individual rolls and serve with reserved dressing if desired.
Best served warm and enjoyed the day you make them.

Notes

I like to bake the rolls in two smaller pans, instead of one large pan since it’s much easier to get an accurate horizontal slice, totally your call though. // Laying the cheese down first, instead of last, makes it easier to remove the top to add the tomatoes and salad. If you’re not using cheese, the order isn’t as important. // You can certainly double up on the amount of meat you use and use your favorite variety.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	438
Fat:	41 g
Carbohydrates:	3 g
Protein:	12 g
Cholesterol:	44 g
Sodium:	904 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.