Recipe courtesy of CBnG
Norwood Platter
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 677
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 68
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 35
- Cholesterol
- 75
- Sodium
- 1075
- Total: 30 min
- Active: 20 min
Ingredients
Fried Bologna Slider:
Oil, for sauteing
2 green peppers, seeded and sliced
2 onions, sliced
8 slices bologna
6 slider rolls
Mustard (recommended: Weber's)
Mini Beef on 'Weck:
1 pound top round roast
Olive oil
Salt, cracked black pepper
6 kimelweck rolls
Horseradish
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.