Honestly don’t think I’ve ever met a slider I didn’t like but using the new @daveskillerbread Organic Rock ‘N’ Rolls takes them to a whole new level! Whether you need a quick side for dinner or want to whip up a fun recipe, these are a home run.
Preheat oven to 350°F and spray a sheet pan with non-stick spray.
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until tender.
Increase heat to medium-high and add the ground beef. Cook, breaking up the beef with the edge of a spoon, until no longer pink, about 5 min. Drain off excess fat.
Reduce heat to medium-low. Add salt, pepper, chili powder, tomato paste, mustard, and coconut aminos. Stir until well combined. Remove from heat and cover until assembly.
In a small saucepan, melt the butter, garlic, and parsley over medium low. Stir to combine, remove from heat. Cover and set aside.
Assemble: Cut the “lids” off the rolls and open them up. Place the bottom half of the rolls on the prepared sheet pan. On the bottom half, drizzle with mustard and spread across rolls. Place 4 slices of provolone down. Add the mixture, top with sliced pickles, then the remaining 4 slices of provolone. Place the roll “lids” on top and brush with garlic butter.
Cover with foil and transfer to the oven. Bake, covered, for 15 mins. Uncover and bake for an additional 5 mins. Remove from the oven, serve, and enjoy!
