The Atlanta Journal-Constitution
SPICY SALAMI PIZZA SLIDERS
1 3/4 ounce soft unsalted butter, plus
extra for greasing
1 fat garlic clove, crushed
1 teaspoon chile flakes
12 mini bread rolls
5 1/2 ounces mozzarella cheese, grated,
divided
1 (14-ounce) can chopped tomatoes with
herbs
2 tablespoons tomato puree Handful basil leaves, torn, plus extra for
garnish
Kosher salt and freshly ground black
pepper, to taste
16 slices spicy pepperoni sausage
1 small red chile, sliced
Scant 1-ounce pitted black olives,
roughly chopped
Scant 1-ounce Parmesan cheese, grated
Make the garlic butter: Melt the butter in a small pan over low heat. Remove from heat and mix in the garlic and chile flakes. Set aside.
Preheat the oven to 400 degrees. Without separating the rolls, slice them in half so that you have one giant top and bottom.
Use the extra butter to grease a baking dish large enough to fit all the rolls. Place the bottom halves of the rolls in the dish. Scatter half the mozzarella on top and bake 5 minutes to melt the cheese and firm up the base. Sieve the chopped tomatoes to remove excess liquid. To a mixing bowl, add the chopped tomatoes, tomato puree and basil. Season with salt and pepper to taste, and stir well to combine. Spoon the mixture over the melted cheese. Top with the pepperoni, chile and olives. Cover with the remaining mozzarella. Set the other half of the giant bread roll on top.
Brush the tops of the rolls with the garlic butter and evenly sprinkle with the Parmesan. Bake 10-15 minutes, until the rolls are golden and the cheese is oozing. If the buns are getting too much color, cover with foil. Remove from the oven and scatter with basil leaves. Devour while hot. Makes 12 rolls.
Per roll: 214 calories (percent of calories from fat, 54), 8 grams protein, 17 grams carbohydrates, 1 gram fiber, 13 grams fat (6 grams saturated), 29 milligrams cholesterol, 429 milligrams sodium.
Adapted from “Posh Sandwiches” by Rosie Reynolds, published by Quadrille (October 2018).