Roast Beef Pan Sliders

Lately I’ve been seeing baked sliders everywhere. When prepared this way, you’re not assembling each slider individually, but you still end up with individual mini sandwiches – it’s perfect for a party. I knew I had to try out the concept for the Super Bowl and decided to keep it super simple for my first attempt with a classic [few ingredient] combo of roast beef and horsey sauce.

Take a full pack of slider rolls (or King’s Hawaiian, yes please) and line a baking dish with the bottom half of the rolls. No need to even break them apart – it’s like one ginormo sandwich. Next add a layer of provolone, followed by a layer of deli roast beef, and another layer of provolone. Overall, you’ll need 1 lb roast beef and 12 slices of provolone. Now comes the horseradish sauce, which I make with a sour cream base that I mix with  horseradish, a bit of mayo, and Dijon mustard, and the white part of some scallions (minced). Cover the sandwiches with the top half of the rolls and brush the whole thing with melted butter with garlic salt and parsley. (The parsley is not necessary – I had it leftover from something else I was making so I decided to throw it on the top to make it look prettier.) Cover with foil and bake at 350 for 15 minutes. Remove the foil and bake for another 5-10 minutes.

These were perfect for game day. They are so easy to grab and go but happen to be very filling. It’s also nice having a hot sandwich that doesn’t require a panini press or any other fuss. And who doesn’t love a hot beef sandwich?!