Mississippi Roast is on our menu this week, and I am actually making 2 roasts so we can be sure to have leftovers for these sliders and quesadillas!
I had to elbow the boys off of the roast to make these last time, but then they were really happy with the result! Rocking the boat of something they love is not my usual game, but I also figured these would be a hit. And they were.
Make these for game day or to go along with a bowl of something yummy.
- Hawaiian slider rolls
- 4 cups leftover Mississippi roast
- 2 – 4 sliced pickled banana peppers
- 6-8 slices Italian cheese
- 1/4 cup butter
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire
- 1 tablespoon saucy mustard
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic salt
- 1/t teaspoon onion powder
In a small pot over medium heat melt butter. Remove from heat and stir in remaining ingredients. Set aside.
To make the sliders: Lightly grease a 9×13 baking pan. Slice rolls in half lengthwise. Place bottoms of rolls in pan, top with meat then cheese, then banana peppers. Place tops of rolls over.
Brush tops with sauce. Cover with foil. If you have time, refrigerate for at least one hour but you can bake immediately if needed.
Bake at 375 degrees for 10 minutes. Remove foil and bake another 10 minutes.
Original recipe shared with me from my friend Cara Martin of Alexandria, LA. The recipe for Mississippi Roast can be found online.
Ashley Madden Rowton is a wife, mom and published cookbook author.