Fried Mortadella And Salami Sliders Recipes

Steps:

• Preheat a grill pan or outdoor grill over medium-high heat.
• Lightly make diagonal cuts both ways on the salami and mortadella, making sure not to cut completely through each slice. Grill the salami until it begins to get crisp and render some fat, 2 to 3 minutes. Then flip and top with a slice or 2 of muenster to fit. Grill until the muenster melts, 2 to 3 minutes. Remove from the pan and slice into 4 pieces to fit 4 slider buns. Repeat the process with the mortadella.
• Smear the buns with the mustard. Top 4 of the buns with 1 slice grilled salami and a few chips. Repeat with the mortadella and remaining buns. Serve to the kids but watch the adults try and eat them all.

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.
• Drizzle 2 tablespoons olive oil on a small rimmed baking sheet. Scoop the mixture into 12 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 15 minutes.
• For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and 1/4 cup cold water and puree until it's a relatively smooth paste. Add the cheese and pulse to combine.
• Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes.
• For the sliders: Spread a little pesto on the top and bottom of each bun. Place a pinch of arugula on the bottom and a meatball on the arugula. Top with the top half of the buns and serve.

Steps:

• In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.
• Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels.
• Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level.
• Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.

Steps:

• Process cream cheese, horseradish, capers, worcestershire sauce and salami with a steel blade.
• Spread onto the mortadella slices and roll the meat around it. Cut into one inch pieces. Enjoy!