Welcome back, Geeky Gluttons, to another episode of Munchies & Minis!
For those just joining us, Munchies & Minis is a live Twitch cooking show where I make a tabletop or Dungeons & Dragons-inspired snack and then paint a miniature. To kick the first season off, I decided to start @RaineRysa‘s #52WeeksofDnD fanart challenge. Last week we explored an edible waffle dungeon map for the challenge word “Map.” This week’s challenge word was “Intelligence.”
Before you start getting nervous, don’t worry. I’m approaching this theme as working smarter, not harder. But while we’re at it, I thought I might as well pay homage to the character class that holds intelligence as its most valued attribute. I’m talking about the Wizard class.
So what do Wizards also love? Their books. That’s why I decided to make not one, but two kinds of “Spellbook Sliders.” One embraces the elements in the school of Evocation with smoked salmon and fire-roasted peppers. The other puts a silent “nom” in Necromancy by raising the dead with bleu cheese, pickled red onion, and cured meats.
Want to learn how to make some Spellbook Sliders? Watch the video or find out how to get the recipe card below!
Evocation & Necromancy Spellbook Sliders
Get the Recipe!
You can keep scrolling for the recipe, HOWEVER, I also have the printable PDF recipe card available for my Patreon supporters.
This card is available for $3 on my Patreon store.
-OR-
If you join my Patreon community at “The Archivist” ($5/month) tier, you will get access to my recipe PDF archive, even the ones not yet published on the blog. You’ll also get a welcome gift of some of my Lord of the Rings recipe cards and playlists.
Evocation Spellbook Sliders
Equipment: Panini press or large skillet with a smaller flat lid and stovetop, gas stovetop or oven and baking sheet, paper bag, bread knife, and chef’s knife.
Ingredients:
- 4 large sandwich rounds, unsliced
- 8-12 large basil leaves
- 4 slices Havarti cheese
- slices smoked salmon
- 1 red bell pepper
Instructions:
Roast the red pepper:
If you are using a gas stovetop:
- Place the bell pepper directly on the burner on a high flame to char all the sides of the pepper.
- Turn the pepper until all sides are charred, then place the pepper inside the paper bag to cool.
- When cooled, remove the charred skin and slice off the stem and seeds.
- Slice the pepper into four panels.
If you are using an oven:
- Slice the pepper in half and remove the stem and seeds.
- Place the pepper halves cut-sides down on a foil-lined baking sheet and roast under a low broil for 15-20 minutes, rotating the pan 180° halfway through.
- Transfer the peppers to a paper bag to cool.
- When cooled, remove the charred skin.
- Slice the pepper into four panels.
Assemble the Sliders:
- Holding your bread knife parallel to the board, slice into each roll to almost halving it, leaving at least a 1/2″ inch unsliced.
- Make four stacks on your board: pepper slice on the bottom, followed by the salmon, then 2-3 leaves of basil, then the cheese.
- Feed each stack into a roll and lightly press closed.
Cook the sliders:
If you are using a panini press:
- Turn on your panini press to high. When hot, place 1-2 sandwiches on the grill and close.
- Cook until flattened or the cheese has melted, then transfer to the cutting board.
- Repeat with the other two sandwiches.
If you are using a skillet:
- Heat up your skillet on high on the stovetop. Place 1 to 2 sandwiches on the skillet then top with the lid.
- Either weigh the lid down with something heat-safe and heavy, or hold the lid down manually with a potholder until toasted on the bottom.
- Flip and repeat. Repeat with the other sandwiches.
Necromancy Spellbook Sliders
Equipment: Panini press or large skillet with a smaller flat lid and stovetop, gas stovetop or oven and baking sheet, paper bag, bread knife, and chef’s knife. Optional: large jar with lid, colander, teakettle or large saucepan.
Ingredients:
- 4 large sandwich rounds, unsliced
- 2 button mushrooms, sliced
- 4 slices of bleu cheese or
- 4 tablespoons of bleu cheese crumbles.
- 8 slices of salami
- 8 slices of pastrami
- 1 cup pickled red onions
Pickled Red Onions:
- 1 red onion, julienned
- 1/2 cup of red wine vinegar
- 2 cups of water
- kosher salt
Instructions:
Pickle the red onion:
At least two days before serving:
- Bring the water to a boil in either a teakettle or on the stovetop.
- Place your sliced onions in the colander over the sink. Douse the onions with boiling water.
- Drain, then transfer the onions to a clean jar with a few pinches of kosher salt.
- Push the onion down to fit, then fill with red wine vinegar. Seal the jar and shake vigorously. Refrigerate the jar at least two days before using.
Assemble the sliders:
- Holding your bread knife parallel to the board, slice into each roll to almost halving it, leaving at least a 1/2″ inch unsliced.
- Assemble four stacks on your cutting board. Place the salami on the bottom, followed by the mushroom, the pickled red onion, then the blue cheese, and then the pastrami.
- Feed each stack into a roll and lightly press closed.
Cook the sliders:
If you are using a panini press:
- Turn on your panini press to high. When hot, place 1-2 sandwiches on the grill and close.
- Cook until flattened or the cheese has melted, then transfer to the cutting board.
- Repeat with the other two sandwiches.
If you are using a skillet:
- Heat up your skillet on high on the stovetop. Place 1 to 2 sandwiches on the skillet then top with the lid.
- Either weigh the lid down with something heat-safe and heavy, or hold the lid down manually with a potholder until toasted on the bottom.
- Flip and repeat. Repeat with the other sandwiches.
I hope that this episode inspired you to start a culinary campaign of your own. Next week I’ll be tackling the #52WeeksOfDnD challenge word “Party” with a recipe I’d like to call “Cheet-orbs & Mountain Dew-BQ .”
Stay tuned for the next episode! Archived episodes are on Youtube.
