Italian Sliders

 

1 T. butter

1 7 oz jar of julienne cut sun dried tomatoes in oil, we use Delallo brand

¾ lb thin sliced salami, diced

1 lb ham, sliced on the thinner side

½ lb provolone cheese

1 medium yellow onion, diced

1 7 oz can sliced black olives, drained

¾ C. sliced pepperoncinis, drained

1 pkg Hawaiian sweet dinner rolls, or 2 small (you need 12 full rolls, or 24 halves)

Dried Oregano

Black Pepper

1 T. butter

 

Prepare (2) 9×13 pans with foil (or one large baking sheet that holds 24 rolls (combo of bottom and tops) Melt the butter and the oil from the sun dried tomatoes in a skillet and cook on low until the butter is melted. Leaving the rolls attached, horizontally slice the tops off; set aside. Place the bottom attached rolls one 9×13 foil-lined baking pan. Place the top in another 9×13 foil-lined baking pan. On the top and bottom rolls, brush on the butter/oil mixture. Place both pans in the oven for about 3-4 minutes and toast the rolls. Remove from the oven and set aside. To the remaining butter and oil mixture in the skillet, turn the heat to medium high and add the diced onion, the remaining sun dried tomatoes, and the drained olives. Sauté for 10 minutes. Next add the diced salami and continue to sauté for 5-6 minutes. To both pans of the rolls, add sliced ham, the hot salami mixture, and a slice of the cheese. Sprinkle with a few grinds of black pepper and oregano. Place in the oven and bake for 10 minutes, or until hot and bubbly. Serve open-face style!