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Sandwiches | |
| Note, this makes 24 sliders so scale as needed 4 ounces deli-sliced Genoa salami 4 ounces deli-sliced prosciutto 4 ounces deli-sliced smoked turkey 4 ounces deli-sliced pepperoni 4 ounces provolone 1 cup chopped Roma tomatoes 1 cup jarred banana pepper rings 1 1/2 cups chopped romaine lettuce 1 cup chopped red onion 1/2 cup mayonnaise 1 cup Kardea’s Homemade Italian Dressing, recipe follows 24 slider buns, split Homemade Italian Dressing: 1/2 cup lemon juice (from about 2 lemons) 1/2 cup red wine vinegar 2 cups extra-virgin olive oil 1/2 cup grated Parmesan 2 tablespoons Dijon mustard 2 teaspoons kosher salt 2 teaspoons granulated sugar 1 teaspoon freshly cracked black pepper 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1/2 teaspoon crushed red pepper flakes | |
| On a large cutting board, layer the deli meats and cheese, then give them a rough chop; you want bite-sized pieces of every item. Add on top the tomatoes, banana peppers, lettuce and red onion and chop the whole mixture together into bite-size pieces. In a bowl, combine the mayonnaise with the Italian Dressing and mix together. Add the chopped ingredients to the bowl with the Dressing and toss together until everything is thoroughly coated. Scoop about 1/4 cup mixture into each slider bun and serve. Homemade Italian Dressing: Yield: 3 1/2 cups To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 days. | |
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