Indulge in a delightful culinary adventure with these tantalizing Fried Mortadella and Salami Sliders, a symphony of flavors that will leave your taste buds dancing. These savory sliders are crafted with the finest ingredients, featuring golden-fried mortadella and salami nestled between fluffy slider buns. The mortadella's delicate, nutty flavor pairs perfectly with the spicy kick of the salami, creating a harmonious balance that is sure to impress. Each slider is generously topped with melted provolone cheese, adding a gooey, stretchy texture that complements the crispy fried meats. Accompanied by a tangy homemade marinara sauce for dipping, these sliders become an irresistible appetizer or main course that will be the star of any gathering. Get ready to embark on a flavor journey like no other with this delectable recipe.
**Additional Recipes Featured in the Article:**
1. **Air Fryer Fried Mortadella and Salami Sliders:**
- Discover a healthier alternative to the classic fried sliders with this air fryer version. Enjoy the same crispy texture and explosion of flavors without the added guilt.
2. **Fried Mortadella and Salami Sliders with Roasted Red Pepper Sauce:**
- Elevate your slider experience with a vibrant roasted red pepper sauce. This flavorful sauce adds a touch of sweetness and smokiness, perfectly complementing the savory meats.
3. **Mini Fried Mortadella and Salami Sliders:**
- Delight your guests with these bite-sized versions of the classic sliders. Perfect for parties or gatherings, these mini sliders offer a delightful combination of flavors in every bite.
4. **Fried Mortadella and Salami Sliders with Arugula Pesto:**
- Experience a unique twist on the traditional slider with this arugula pesto variation. The nutty, peppery pesto adds a refreshing layer of flavor that complements the richness of the meats.
GRILLED MORTADELLA AND SALAMI SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
MORTADELLA MEATBALL SLIDERS
Provided by Giada De Laurentiis
Time 50m
Yield 15 sliders
Number Of Ingredients 18
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.
CUBAN SLIDER BAKE
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 12 sliders
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
- In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.
- Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.
- Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.
BUFFALO CHICKEN SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 20m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
- Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
- Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve.
BEER BATTERED CODWICH SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
- For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
- For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
- Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
- Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
- For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.
GRILLED SUMMER SAUSAGE SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 50m
Yield 8 sliders
Number Of Ingredients 15
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.
MORTADELLA ROLL UPS WITH A SALAMI AND CREAM CHEESE FILLING
Use your choice of very thinly sliced deli cold cut, rolled around the salami and cream cheese filling. Cappacola, turkey, roast beef, pastrami or chicken cold cuts are nice substitutes for the mortadella but I found ham to be too salty with the salami. This is great served with my recipe #299325, slices of whole wheat pita bread and heads of roasted garlic..
Provided by Karens Krazy Kitchen
Categories Very Low Carbs
Time 20m
Yield 30 Roll ups, 6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 324.4, Fat 29.1, SaturatedFat 14.2, Cholesterol 82, Sodium 979.1, Carbohydrate 2.8, Fiber 0.1, Sugar 0.3, Protein 13
Tips:
- For the best results, use high-quality, thinly sliced mortadella and salami.
- Be sure to slice the mortadella and salami against the grain for maximum flavor and tenderness.
- If you don't have a meat slicer, you can use a sharp knife to slice the mortadella and salami thinly.
- You can use any type of cheese that you like for these sliders. Mozzarella, provolone, and cheddar are all popular choices.
- If you don't have slider buns, you can use small dinner rolls or even croissants.
- Be careful not to overcook the sliders, as the mortadella and salami can become tough.
- Serve the sliders immediately with your favorite dipping sauce.
Conclusion:
Fried mortadella and salami sliders are a delicious and easy-to-make appetizer or snack. They're perfect for parties, game days, or any time you need a quick and tasty bite. With a few simple ingredients and a little bit of time, you can create these mouthwatering sliders that are sure to be a hit with everyone who tries them. So next time you're looking for a fun and flavorful appetizer, give these fried mortadella and salami sliders a try. You won't be disappointed!
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