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WalkerSpeak: Great Slider Buns and Easy Mini-Subs

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In case you hadn’t noticed, our major endeavor of the week here at SavorSA is seeing how many snack and party ideas we can come up with before Super Bowl Sunday.

I felt I really needed some practice, so tonight I made a batch of mini-cheeseburgers, wrapped in bacon, along with meatballs in tomato sauce and sausage and peppers.  All easy to do in one roasting pan.

The not-easy part was finding mini-hamburger buns for those mini-burgers. Sliders, in other words. But luckily for us all, Bunsen Burgers, 5456 Walzem Road, a quirky but seriously good burger shop,  will make them to order.

Thank owner Kevin Cacy and baker/owner Christopher Cullum for these. The buns are topped with flax seeds and very good — I’ve had them.  If you want some before Sunday, pre-order by calling (210) 590-6066. ( They are 50 cents each; $4.99 a dozen.)

If you can’t make it over to Bunsen Burgers, look for Target’s bake and serve ciabatta rolls or small rolls sometimes called silver dollar rolls or mini-kaiser rolls. I also like Roman Meal’s new sandwich thins.  A friend of mine makes her finger food-style cheese burgers on regular hamburger buns,  then cuts them into quarters and sticks a toothpick in each one.

Another friend told me that the folks at Bolner’s Meat Market on South Flores Street also take orders for the diminutive buns. Call (210) 533-5112 to place an order.

Here’s a guide to setting up a bar of mini subs and sandwiches:

Take a large roaster and lightly oil the bottom. Turn the oven on to 375 degrees.

For the sausage: Buy fresh Italian sausages and cut them in half. Spread on the top third of the pan. Slice onion, red and green bell pepper and toss lightly in oil. Scatter them over the sausages.

For the meatballs: Buy your favorite small meatballs from the frozen food section at the store. I really like the Rosina brand Italian-style meatballs at Target, and keep a bag of them in the freezer for those times I don’t want to make my own.  Scatter those on the middle third of the roasting pan.

For the mini-burgers: Make 3-ounce burgers, wrap each with a slice of bacon and secure with a toothpick. Line them up on the bottom third of the pan.

Put the pan in the oven. Heat the rolls in aluminium foil. Heat a jar of your favorite Italian tomato sauce (I like Muir Glen Italian Herb sauce) on the stove. When the meats are hot and sizzling, put cheddar cheese on the burgers. Pour warm sauce over the meatballs and cover them with grated Mozzarella and Jack cheese. Put back in the oven for 5 minutes. Serve right from the pan, along with extra tomato sauce, condiments and hot rolls.

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