Grilled Summer Sausage Sliders

Total Time:
1 hr
30 min
20 min
10 min

8 sliders

  • 1 cup red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 1 fennel bulb, thinly sliced
  • 1 pound summer sausage, sliced 1/8-inch thick
  • 8 slices Havarti, halved
  • 8 slider buns, such as Martin's potato rolls
  • Butter, softened, for spreading
  • 1/4 head iceberg lettuce
  • Sriracha Lime Mayo, recipe follows
  • Sriracha Lime Mayo:
  • 1 cup Japanese mayonnaise
  • 1/4 cup Sriracha or sambal oelek
  • 2 tablespoons honey
  • 1 tablespoon lime juice (from about 1/2 lime)
Watch how to make this recipe.
  • In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.

  • Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels.

  • Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level.

Sriracha Lime Mayo:
  • Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl. Yield: About 1 1/4 cups.

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