Hot, melty, crunchy… the best of both worlds.
INGREDIENTS:
- 2 boxes Firehook Garlic Thyme Crackers
- 6 oz salami, divided
- 6 oz provolone cheese, freshly shredded or torn
- 4 oz mozzarella cheese, freshly shredded
- 1 cup pepperoncini, drained and divided
- 1 cup finely grated Parmesan
- 2–3 tablespoons hot honey (optional)
- 2 cups finely shredded iceberg lettuce
- ¼ small red onion, very thinly sliced
- 3–4 tablespoons mayonnaise
- ½ to 1 tablespoons red wine vinegar (to taste)
- 1 teaspoon Calabrian chili paste (or red pepper flakes)
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
INSTRUCTIONS:
- Crisp half of the salami in the oven.
- Make the grinder dressing by combining mayo, red wine vinegar, salt, pepper, dried oregano, Calabrian chili paste, sliced pepperoncini and red onion.
- On a sheet pan, layer Firehook Crackers with shredded cheese and sliced salami. Warm in the oven until the cheese is melted.
- Slice lettuce and toss in grinder dressing.
- Top warm ‘nachos’ with lettuce mixture, grated parmesan, crispy salami, pepperoncini and hot honey (optional).
- Enjoy!
INSTRUCTIONS:
- Crisp half of the salami in the oven.
- Make the grinder dressing by combining mayo, red wine vinegar, salt, pepper, dried oregano, Calabrian chili paste, sliced pepperoncini and red onion.
- On a sheet pan, layer Firehook Crackers with shredded cheese and sliced salami. Warm in the oven until the cheese is melted.
- Slice lettuce and toss in grinder dressing.
- Top warm ‘nachos’ with lettuce mixture, grated parmesan, crispy salami, pepperoncini and hot honey (optional).
- Enjoy!
