Italian Roast Beef Slider Melts
Skillet Scalloped Corn
Ingredients
- 12 (3-inch) sourdough rolls
- 12 oz thinly sliced deli-style roast beef
- 1½ cups chopped pickled mixed vegetables
- 6 oz thinly sliced provolone or mozzarella cheese
- 1 (8-oz) tub cream cheese spread with garden vegetables
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning, crushed
- ½ tsp crushed red pepper
Instructions
- Preheat oven to 350°F. Arrange bottoms of rolls in a 13x9-inch baking pan or 3-quart rectangular baking dish. Top roll bottoms with roast beef, pickled mixed vegetables, and provolone. Spread cut sides of roll tops with cream cheese; place, cut side down, on each slider.
- In a bowl combine the remaining ingredients. Drizzle over rolls. Cover pan with foil.
- Bake 15 minutes. Remove foil; bake 10 to 15 minutes more or until cheese is melted and roll tops are light brown.
Side Dish Ingredients
- 3 Tbsp butter
- ½ cup plus ⅔ cup crushed rich round crackers
- 2 (11-oz) cans whole kernel corn with sweet peppers, drained
- 2 (7- to 8.75-oz) cans whole kernel corn with sweet peppers or whole kernel corn, drained
- 4 (¾-oz) slices process Swiss cheese, torn
- ⅔ cup milk
- Dash black pepper
Side Dish Instructions
- For crumb topping, in a large skillet melt butter over medium. Add the ½ cup crushed crackers to the skillet. Cook and stir 3 minutes or until light brown. Remove from skillet.
- In same skillet combine corn, cheese, milk, and pepper. Cook 10 minutes or until cheese melts and mixture is heated through, stirring often. Stir in the ⅔ cup crushed crackers. Cook and stir 5 minutes more or until thickened. Serve sprinkled with crumb topping.
Nutritional Information
| Main | Side | Total | |
| Servings | 12 | 8 | |
| Calories |
362
|
215
|
577
|
| Fat (g) | 16 | 12 | 28 |
| Sat. Fat (g) | 7 | 6 | 13 |
| Protein (g) | 19 | 6 | 25 |
| Carb (g) | 35 | 24 | 59 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 881 | 666 | 1547 |
Better Homes and Gardens Meal Plan
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