Made with Hawaiian rolls, gouda, salmai, and a sweet poppy seed sauce, these amazingly delicious salami and gouda baked sliders are perfect for summer noshing!
My husband and I both do the grocery shopping. Sometimes he goes to the store, sometimes I go to the store, and sometimes we both go to different stores at the same time to unbeknownst to the other! After 20 years of marriage you’d think we’d have this down by now, but we like to keep things fluid and interesting. Recently we both went to the store and we both bought a ridiculous amount of lunch meat. If you need some salami right now, I’m your girl!
I was trying to figure out what in the world to do with all of this lunch meat and was reminded of this delicious recipe for salami and gouda sliders! What makes these sliders a step above all other sliders is the special sauce you pour all over them before baking. It’s decadent and definitely NOT keto-friendly but worth the splurge if you’re into such things!
I like to line a pan with parchment paper and lift the sliders right out of the pan for serving. These work great for picnic food or as a quick appetizer for a summer party. You can also change the meat and cheese options in this recipe to suit your own taste! This recipe works great with almost any combination of cheese and meat and is such an easy last-minute dinner idea!
They are so good though, you may just want to make a double batch from the get go! Now that my boys’ are entering the teen years, I am training myself to make a double batch of everything–and man do I miss having leftovers. These sliders are best served immediately; however, so don’t worry about leftovers! If you have some, I know two boys who will gladly help you take care of them!
- King's Hawaiian Rolls
- Sopressata Dry-Cured Salami
- Sliced Gouda
- Baby Spinach
- 4 T Melted Butter
- 1/4 C Brown Sugar
- 1 1/2 T Spicy Brown Mustard
- 1 T Poppy Seeds
- 1 t Worcestershire Sauce
- Remove rolls from packaging and cut all rolls in half. Remove the top layer.
- Cover bottom layer of rolls with mayo.
- Place salami on rolls until covered, followed by cheese, and spinach.
- Replace the top layer on rolls.
- Pour sauce over rolls. (See sauce recipe below.)
- Bake at 400• for 10 minutes.
- Sauce Recipe:
- Melt butter. Add brown sugar, mustard, poppy seeds, and Worcestershire sauce to melted butter and stir until well-combined.
This picture is from a few years ago when I made these sliders for a family picnic post! My boys look so little here. Mommas hug your babies because they grow like weeds!
Thanks for stopping by today! Feel free to pin this recipe for later and if you’re looking for more summer food ideas check out the following: