- Yield : 6 servings
- Cook Time : 20m
- Ready In : 30m
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- Oil, for sauteing
- 2 green peppers, seeded and sliced
- 2 onions, sliced
- 8 slices bologna
- 6 slider rolls
- Mustard (recommended: Weber's)
- 1 pound top round roast
- Olive oil
- Salt, cracked black pepper
- 6 kimelweck rolls
Preheat the grill over medium-high heat and preheat the oven to 275 degrees F.
For the slider:Â Coat a saute pan with oil and put over medium-high heat. Add the peppers and onions and saute until tender.
Grill the bologna and set aside.
Layer the pepper mixture and the bologna onto slider rolls. Arrange the sliders on individual plates alongside a dollop of mustard.
For the beef on 'weck:Â Rub the roast with olive oil and sprinkle with salt and pepper, to taste. Sear on the grill, then transfer the meat to a roasting pan. Put it into the preheated oven until it reaches desired temperature. Remove the roast from the oven to a cutting board and let it rest before slicing. Fill the rolls with the beef and arrange on plates with dollop of horseradish.