I am thrilled that the Atlanta Falcons have made it to the Super Bowl! Most of you already know that I enjoy tailgating and this is a great excuse to have some friends over. I would be willing to bet that I am not alone in saying I will watch for more than the halftime show this year!
As you prepare for your own tailgating party, here is an excellent recipe that is sure to please. These French Dip Sliders are easy to assemble. They are warm and gooey with melted cheese and are perfect served with Au Jus for dipping!
These sliders are very similar to the hot ham and cheese sandwiches, on the little rectangular dinner rolls, that I remember eating as a kid. I always loved them and could never eat just one. These French Dip Sliders have pretty much the same concept. Combine melted butter with some great flavors, pour over the top and bake until warm, and melty.
I doubled this recipe and was able to fit two packages of Hawaiian sweet rolls into a 9 x 13-inch baking dish. I suggest medium or even rare deli meat for this dish. As the sliders bake, the meat will also cook slightly.
Easy French Dip Sliders
- 1 pkg. Hawaiian sweet rolls (12 rolls total)
- 1 lb. deli roast beef
- 12 slices provolone cheese, separated
- 1 stick unsalted butter
- 1 envelope Au Jus seasoning mix, separated
- 1 tsp. Worcestershire sauce
- 1 Tbsp. toasted sesame seeds
- ¾ tsp. dried minced garlic
- ½ tsp. onion powder
- ½ tsp. seasoned salt, optional
- Preheat oven to 350 degrees F.
- Butter the bottom and sides of a11 x 7 baking dish.
- Without separating the rolls, slice the package of rolls in half horizontally.
- Place the bottom half of the rolls in the baking dish. (If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.)
- Top the bottom half of rolls with 6 slices of cheese. Add deli meat evenly over the cheese, then top with 6 additional slices of cheese, and the top half of the rolls.
- In a small bowl, melt the butter in a microwave. Mix in 1 tbsp. of the Au Jus seasoning, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder and seasoning salt. Whisk to combine.
- Pour this mixture over the rolls, using a pastry brush to spread the mixture evenly.
- Bake the sliders uncovered until the cheese is gooey and the tops are golden brown, about 15 to 20 minutes. If you notice the tops getting dark, cover with foil and continue to bake until the cheese has melted.
- Remove from the oven and cut the sliders in between the rolls.
- While the sliders bake, combine the remaining au jus seasoning with 2 cups of cold water in a saucepan. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer until slightly thickened.
- Serve with sliders.
If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.
When I first read this recipe, I must admit that I was a little skeptical. However, because I have a freezer full of fish, I decided that I didn’t have much to lose by trying it. My family is so glad that I did! It is incredible and the best “new” recipe I have tried in a while.
Greg has been on three deep-sea fishing trips in the last six weeks and has another trip planned in October. It seems like this is happening more frequently than it did when we lived in Florida! However, we have snapper and grouper galore, which makes me a happy wife. Both are favorites at our house, and I have been cooking fish at least once, sometimes twice, a week lately. I was in a rut using the same recipes, so I started looking for something new. I found this recipe in Big Bowl of Love by Cristina Ferrare have now made this a few times, and I’m still impressed with how easy and delicious it is.
I make the cucumber salsa and the sauce several hours ahead and store in the refrigerator. By doing this, I can have the fish prepared in very little time. It’s delicious with mashed potatoes or mashed garlic potatoes! I buy the toasted sesame seeds in the Asian section of the supermarket rather than toasting them myself.
Fish with Soy Glaze and Cucumber Salsa
- Cucumber Salsa:
- 1 cucumber, peeled, seeded, and chopped
- 1½ tsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 2 scallions, chopped
- 1 tbsp. chopped cilantro
- ¼ c. low-sodium soy sauce
- ¼ c. rice wine vinegar
- ¼ c. sugar
- 2 tbsp. dry white wine
- 6 (3-oz.) flaky white fish fillets
- ½ c. all-purpose flour
- 4 tbsp. olive oil
- 1 tbsp. toasted sesame seeds
- Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside. You can make the salsa the day before and store in the refrigerator.
- To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
- Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Sauce the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
- Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.