I’ve been making sourdough batons lately, and they are not very big around. Thus our frequent lunchtime cheeseburgers have become sliders to fit the new smaller size “bun”.
Having just discovered the Fire Roasted Red Pepper Salsa (label shown above), we are putting it on everything, it seems. It is just a little peppery; not too much. The sautéed Vidalia onions and tri-colored baby sweet peppers added to the overwhelming deliciousness of these little guys. Just a tiny dribble of the Super Blue Cheese Dressing on the toasted sourdough turns this into a real taste treat. Going easy on each condiment allows the individual flavors to push through to the delight of the taste buds!
Two big slices of tomato, a few tortilla chips, and some crispy Romaine lettuce . . . heaven!
Adventures of Dorrie Anne 
These look amazing!
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They truly were! ;->
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Oh my! That plate looks fantastic!
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I’m still dreaming about it. ;->
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Mmmmm so many veggies!! Supreme indeed! Lemme have a bite!
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There’s a tiny burger in there somewhere!
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Hahahaha even better!
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simple but very delicious, Judie. Unfortunately I don’t know all your ingredients, as we don’t have them here. But I’m sure they are yummy. Virtual hugs Mitza
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Do you have bleu cheese there? It is a good combination with a burger. Must use sparingly or it overpowers everything else.
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yes, we have gorgonzola or cambozola cheese and I love to make spagetti sauce with the first one, too.
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Oh, yes! Gorgonzola – I love that! But it is so salty, I have to be very careful with it. It is much more intense that even just plain bleu cheese. I like the Blue Cheese dressing because it is very mild, and adds moisture to the bread.
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I make a wonderful spagetti-sauce with gorgonzola. I put some broth and soya cream to dissolve it, I add little pieces of champignons and pieces of ham and a little white wine. It’s really delicious.
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I haven’t tried many other-than-traditional red pasta sauces, but yours sounds quite appealing. ;->
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try it out, it’s fantastic and easy
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I’ll do it!
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great, enjoy your meal
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