Yes, I’ve been a total slacker with writing lately. I looked back and saw that my last post was Christmas. I’ve been cooking, but just not writing. So, it’s time for some catch up.
It’s been a snowy and cold winter season so far. We haven’t had any major fun snow. Just some nuisance snow that causes the schools to close and start late or cause early dismissals. The state of Maryland really does not handle snow well. Since schools are covered by counties, we get blanket closures. I won’t complain since I reap the benefits working for the public schools.
Last week was the Super Bowl, and unlike last year, I could care less about the game. This year it was about hanging out with friends and the food. Last year, with our Eagles in the game we refused to go anywhere and stayed close to our tv and paced the floor.
This year I decided to go against my traditional dip recipe (queso, buffalo, spinach artichoke..etc) and went with party sliders. You know those little sandwiches of ham and cheese made on the Kings Hawaiian Rolls? I took the basic recipe and switched it up a bit with a few ingredient swaps. Instead of ham and Swiss I used turkey and provolone. And instead of mayonnaise (which I can barely even look at a jar of) I went with an herb cream cheese to act as my glue. The buttery topping which is imperative for these sandwiches remained the same, but I spread out a single batch over 2 batches of sandwiches to reduce the fat a bit.
Start by taking a pack of rolls and cut them crosswise but leave them in tact. Spread a thin layer of herb cream cheese across the whole bottom. Layer turkey and then provolone.
Top with the rolls and brush the buttery sauce over the rolls.
Cover with some foil and pop in the oven for 15 minutes. Take the foil off and cook for an additional 5 minutes. Careful to watch them carefully as they are quick to burn.
Hit of any party!
Turkey and Provolone Sliders