These vegetarian sliders are a delicious twist on the classic Italian app. Look for soft, pull-apart dinner rolls in the bakery section of your grocery store. If you can't find them, swap in 6 whole-wheat burger buns and make larger sandwiches.

A portrait of Breana Killeen, M.P.H., RD
Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, December 2020

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Recipe Summary test

active:
25 mins
total:
35 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • Being careful to not separate the rolls, use a serrated knife to cut horizontally through them all. Place the bottom halves in a 9-by-13-inch baking dish. Combine mayonnaise and pesto in a small bowl; spread over the bottom halves. Top with artichoke hearts, peppers, pepperoncini and cheese. Cover with the top halves of the rolls. Brush the tops with oil and sprinkle with Italian seasoning.

  • Bake until the cheese is melted, 10 to 15 minutes. Let cool for 5 minutes, then pull apart to serve.

Nutrition Facts

320 calories; fat 16g; cholesterol 16mg; sodium 805mg; carbohydrates 32g; dietary fiber 3g; protein 11g; sugars 1g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 624IU.
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