Roast Beef and Potato Sliders
Roast Beef and Potato Sliders
Meat and Poultry
Ingredients
- 1/2 cup whole or jellied cranberry sauce
- 1/4 cup Fustini's Vinoso wine vinegar
- 1 teaspoon granulated sugar
- 1 red onion, thinly sliced
- 4 thyme sprigs
- 1/4 cup very hot water
- 8 dinner yeast or ciabatta rolls
- 1 cup leftover mashed potatoes
- Kosher salt & freshly ground black pepper
- 3/4 lb. leftover or deli-sliced roast beef
- 4 slices Swiss cheese, halved
- 1-2 tablespoons Fustini's Herbs de Provence olive oil
Directions
- Preheat oven to 400º,. In a medium bowl whisk together cranberry sauce, vinegar, and sugar. Add in red onions and thyme then pour hot water over the ingredients and mix together. Press onions down and let sit for one hour.
- Slice the rolls in half and spread some leftover mashed potatoes onto the bottom half. Salt and pepper potatoes, place roast beef on top of potatoes and finish with some Swiss cheese.
- Place open-faced sandwiches on a sheet tray. Drizzle olive oil over the cut side of the top half of the roll. Heat until the cheese is melted and sliders are warmed through, about 5 minutes. Top with cranberry pickled red onions and top bun, and serve hot.
Leave a comment