Directions

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used.
2. In a mixing bowl, combine all ingredients for the sauce. Mix until fully incorporated. Transfer to metal insert, cover and refrigerate until service.
3. Slice buns in half horizontally. Working with the bottom halves, evenly layer the capicola, soppressata, and Genoa salami across each bun base.
4. Top with shredded mozzarella and pickled banana peppers.
5. In a small saucepan, melt all ingredients for the butter sauce over low heat until fully combined. Brush evenly over the top buns. Allow to cool until the butter solidifies.
6. Place top buns over the prepared bottoms. Cut into portions (3 sliders per strip).
7. Place slider strips on a parchment-lined baking sheet. Cover and refrigerate until service.

For Service:

1. Remove one order (3 sliders) and place on a baking sheet. Remove top buns and set aside.
2. Bake at 350°F (175°C) for approximately 5 minutes, until heated through and cheese has melted. In the last minute of baking, add the tops and continue baking until butter has melted. The buttered tops will glaze during the final minute.
3. Remove from oven. Add shredded lettuce and tomato slices on top of the cheese.
4. Flip the top buns and spread evenly with the prepared sauce. Place on top of sandwich.
5. Cut cleanly into individual sliders using a sharp knife. Do not tear.
6. Serve immediately:
   • Appetizer: 3 sliders
   • Entrée: 3 sliders with a side
7. Optional variation: Substitute either meat for a spicy version if desired.