Recipe courtesy of CBnG
Norwood Platter
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 677
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 35 g
- Cholesterol
- 75 mg
- Sodium
- 1075 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 677
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 35 g
- Cholesterol
- 75 mg
- Sodium
- 1075 mg
Ingredients
Fried Bologna Slider:
Mini Beef on 'Weck:
Directions
- Preheat the grill over medium-high heat and preheat the oven to 275 degrees F.
- For the slider: Coat a saute pan with oil and put over medium-high heat. Add the peppers and onions and saute until tender.
- Grill the bologna and set aside.
- Layer the pepper mixture and the bologna onto slider rolls. Arrange the sliders on individual plates alongside a dollop of mustard.
- For the beef on 'weck: Rub the roast with olive oil and sprinkle with salt and pepper, to taste. Sear on the grill, then transfer the meat to a roasting pan. Put it into the preheated oven until it reaches desired temperature. Remove the roast from the oven to a cutting board and let it rest before slicing. Fill the rolls with the beef and arrange on plates with dollop of horseradish.
