VEGGIE SALAMI SLIDERS

VEGGIE SALAMI SLIDERS

Sauteed sweet cabbage and onion piled onto miniature potato rolls spread with spicy brown mustard and animal-free mayonnaise, with sweet red roasted peppers and pan-fried Veggie Salami Slices. A simple and delicious hors d’oeuvre sandwich!

Makes 12 sliders

2 T. extra virgin olive oil

½ sm. green cabbage, cored and sliced into ¼ inch wide slices, keeping the thick pieces out

2-3 sm. yellow onions, peeled, cut in half from top to bottom, then crosswise into ¼ inch half rings

salt to taste

black pepper to taste

celery seed to taste

1 T. extra virgin olive oil

1 pkg. Yves Veggie Salami Slices, use 6 slices for 12 sliders

spicy brown mustard

animal-free mayonnaise, I used Vegenaise brand

sweet red roasted peppers, heated

1 pkg. miniature potato rolls or other miniature rolls ( 2 x 2 inches)

Place oil, cabbage, onion, salt, pepper plus celery seed to taste in large skillet, over medium-high heat. Saute turning not so often, to get a char on some of the pieces and till cabbage and onion is wilted.

In separate skillet, add about 1 T. oil over medium-low heat. Quick-fry 6 slices of Veggie Salami on both sides. Remove to plate and cut slices in half.

Open rolls, spread 1/2 of the insides with mustard and 1/2 of the insides with mayonnaise. Place the cabbage and onion mixture on the mayonnaise sides. Place pieces of roasted peppers on the mustard sides, then fold the half slices of salami in half and place on top of the peppers. Close sandwiches, place on platter and serve.

Notes: I only made 12 sliders because that’s all we wanted. The package of salami will make 24 sliders, so if you want to make more, then sauté the whole small cabbage and add more onion etc. The package of potato rolls contained 24 also, so it would have been easy to double the recipe.