| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Tangy Sliced Summer Sausage | 549149 | 1 lb. |
| Baker Boy Yeast Slider Rolls | 715868 | 12 each |
| Provolone Cheese | 211284 | 8 slices |
| Schrieber Pepper Jack Cheese | 214391 | 12 slices |
| Grassland Butter, Melted | 215004 | 1/4 cup |
| Garlic, Minced | 430436 | 2 cloves |
| Baron Spices Italian Seasoning | 290864 | 1 tsp. |
Preheat the oven to 350 degrees. Slice the rolls in half and then set the top halves aside. Place the bottom halves in a glass baking dish.
In a small bowl, mix the butter, garlic, and Italian seasoning together. Using a spoon or basting brush, spread half of the mixture over the bottom half of the buns.
Layer the provolone cheese over the bottom rolls, followed by the pepper jack cheese, and sliced summer sausage. Place the top half of the rolls back on top.
Using a spoon or basting brush, spread the remainder of the butter mixture over the top of the sliders. Bake for 7-8 minutes, or until the top of the buns turn a golden brown. Serve.
