Mini Fried Mortadella Sliders with Provolone Directions:
Split the pretzel bites in half and arrange them cut side up on a baking sheet. Drizzle the cut sides with 1 tablespoon of the olive oil. Broil for 2 to 3 minutes, until golden, then set aside.
Heat a large skillet over medium-high heat. Loosely fold each slice of mortadella into a small pile.
Add the remaining 1 tablespoon of olive oil to the skillet. Working in 3 to 4 batches, fry the mortadella for a few minutes per side, until the folds are golden and crisp at the edges.
Top each pile with a small piece of provolone. Once the cheese begins to melt, stack two piles together for each slider.
Spread the Dijonnaise on the bottom pretzel halves, add the mortadella stacks, and close with the top halves. Serve warm.
Practical Woman's Secret
Fold the mortadella loosely and leave room between the piles in the skillet. The exposed folds are where the meat gets crisp.
Serving and Storage
Serve warm as a bite-size appetizer. If making them ahead, keep the toasted pretzel halves separate from the filling so they stay crisp. Refrigerate leftover sliders or cooked filling in a covered container within 2 hours and use within 3 to 4 days. If reheating, bring the filling to 165°F.
Nutrition Information
Estimated per serving: ⅛ of the batch, including pretzel bites, filling, and Dijonnaise
Calories: 325 kcal
Protein: 14 g
Carbohydrates: 20 g
Fat: 21 g
Fiber: 0.5 g
Sugar: 6 g
Sodium: 1,160 mg
I'm waiting for your comments! Enjoy!
