Stranger Foods

ItalianPull apart italian sub sliders

Serves 12 | Prep 20 mins | Cook 20 mins

Spicy and layered with peppers...a fun and easy appetizer for relaxed nights of entertaining family and friends!

Ingredients

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Imperial

x0.5

1 package dinner rolls, halved lengthwise (12 count)
¼ cups dijon mustard
1 tablespoon fig preserves
½ cups roasted red pepper sauce, or 2 roasted red peppers sliced
½ cups mixed pitted Italian olives, chopped
2 tablespoons pepperoncini, chopped
9-12 ounces assorted deli meats (prosciutto, spicy salami, Spanish chorizo, pepperoni)
½ cups fresh basil leaves
4-6 slices whole milk deli mozzarella cheese
4-6 slices deli provolone cheese
1 cup baby arugula
3 tablespoons salted butter, at room temperature
4-6 cloves garlic, chopped
1 tablespoon Italian seasoning
2 tablespoons parmesan cheese, grated

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Preheat the oven to 200°F.
Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spread the dijon over the bottom half of the roll. Add the fig preserves and red pepper sauce (or red peppers). Layer on the olives, pepperoncini, deli meats, basil, mozzarella, provolone, and then arugula. Place the top half of the roll over the cheese.
In a bowl, mix together the butter, garlic, Italian seasoning, and parmesan. Spread the butter over the top of the rolls, reserving extra for serving. Cover the rolls with tin foil and bake . Remove the foil and continue baking another , until the cheese has melted.
Brush with any remaining garlic butter, serve immediately with additional red pepper sauce on the side.