12 slider buns, split
1/4 cup spicy mustard
2 cups lightly packed baby arugula or spinach
6 slices provolone cheese, halved
6 slices (5.5 oz) Yves Veggie Cuisine® Veggie Bologna, halved
6 slices (4.2 oz) Yves Veggie Cuisine® Veggie Salami, halved
1/3 cup drained pickled hot pepper rings
1/4 cup shaved red onion
2 tbsp butter, melted
1 clove garlic, minced
1/2 tsp dried Italian herb blend
Preheat oven to 375°F. Grease 13- x 9-inch casserole dish with non-stick cooking spray. Arrange bottom halves of buns to fit snugly in baking dish.
Spread mustard evenly over buns. Top with arugula, cheese, Veggie Bologna, Veggie Salami, hot pepper rings and onion. Cap with tops of buns. Whisk together melted butter, garlic and Italian herb blend; brush over top of buns.
Cover with foil; bake for about 20 minutes or until heated through. Remove foil; bake for 3 to 5 minutes or until tops are golden brown and crisp around edges. Let cool for 5 minutes before serving.
Serve with warmed marinara sauce for dipping if desired.
