These easy pull apart Ham Garlic Sausage and Pineapple Salsa Sliders by @Zimmysnook are the best appetizer for relaxed nights hanging out with friends and family. A soft Hawaiian butter roll, loaded with Grimm’s Ham Garlic Sausage, a healthy squeeze of chipotle aioli, and yellow mustard topped with grilled pineapple salsa and cheese creates an ooey, gooey, cheesy on the inside, golden, and toasted on the outside slider you won’t soon forget! Serve them warm because nothing beats a melty, messy pull-apart slider!
Ingredients
- 1 300g Grimm’s Ham Garlic Sausage
- 1 package 340g 12-Hawaiian butter rolls (or slider buns)
- 6 slices of mozzarella
- 6 thin slices of provolone
- Chipotle-Lime Aioli
- Mustard
- Pineapple Salsa
- Garlic Butter (homemade or store bought)
Pineapple Salsa
- 1 cup pineapple, grilled and chopped (approximately 6 pineapple circles sliced ½” thick)
- ¼ cup red onion, chopped
- 1 small jalapeño, sliced thinly
- ½ cup red pepper, chopped
- ¼ cup basil, chopped
- Juice of ½ lime
- Salt to taste
For Serving, optional
- Fresh basil
- Pickled jalapeños
- Pickled hot peppers
Preparation
Grill the Sausage:
- Preheat the grill to medium-high.
- Score the sausage (on one side) diagonally, every ½ inch. Grill the sausage on both sides for 6-8 minutes or until nicely charred on both sides. When cool enough to manage, slice the sausage through the precut scores.
Pineapple Salsa:
- Grill the pineapple slices for about 4-5 minutes or until light grill marks appear, flipping halfway through.
- When the pineapple is cool enough to manage, remove the center core and slice into small cubes. Place into a medium bowl. Then add the red onions, jalapeño slices, red pepper, basil, lime juice, a sprinkle of salt and mix until combined. Set aside.
Build the Sliders:
- Slice the Hawaiian buns (if necessary) keeping the top and bottoms together if possible. Grill/toast the inside of the buns until golden about 1-3 minutes depending on how hot your grill is.
- Spread a layer of aioli on the bottom bun. Next, layer on the mozzarella slices. Then place the sausage on (two slices per bun). Drain the salsa of excess liquid, then add a small portion of salsa on each bun. Layer on the provolone, then spread mustard on the inside of the top buns and place over the provolone. Brush the top of the buns with garlic butter.
Melt the Cheese:
- Turn off one side of the grill and leave the other on medium heat.
- Wrap the sliders in aluminum foil and place on a sheet pan. Place them on the side of the grill without heat and close the lid. Cook for 10-15 minutes or until the cheese has just begun to melt. Unwrap the top of the foil and cook for 10-15 minutes more until the buns are golden and the cheese is oozing.
- Serve warm with extra salsa on the side. Have your guests pull them apart and enjoy!
