I grew up eating what I think of as the “official” slider: White Castle. It was my first fast food.
Love ‘em or hate ‘em, the word “slider” has become common vernacular in our modern food vocabulary to mean almost any kind of mini sandwiches.
In my book, sliders now have a respected place on the table, whether they’re for breakfast or a party.
The easiest kinds of sliders to make are the ones created en masse in a pan, with small rolls or biscuits stuffed with meat and cheese and covered in some kind of butter or sauce before baking. Some recipes make use of refrigerator biscuit or roll dough, while others just want you to buy a package of attached dinner rolls and slice them open to fill.
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Sliders are great for brunches or parties or snacks. You’ll find five recipes here that are sure to find an easy place on your next menu.
Turkey Caprese Biscuit Bake
1 can (16.3 ounces) refrigerated biscuits
1/2 pound (about 8 slices) thinly sliced deli turkey, diced
1 cup shredded mozzarella cheese (4 ounces)
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1 cup halved cherry tomatoes
1/4 cup shredded fresh basil leaves
1. Heat oven to 375 degrees. Spray 13-by-9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 8 biscuits. Place in dish, touching. Using sharp knife, cut two X-shape slits about 1/2-inch deep in top of each biscuit. Bake 17 to 20 minutes or until golden brown and cooked through in center.
2. Meanwhile, in medium bowl, mix turkey and cheese.
3. Cool biscuits 2 minutes. Spread and press each biscuit open to form a cup. Brush biscuits with olive oil. Fill each biscuit with turkey mixture. Sprinkle with pepper. Bake 11 to 14 minutes, or until cheese is melted and mixture is hot in center (at least 165 degrees). Sprinkle with tomatoes and basil.
Notes: Play around with the stuffing flavors — try sliced deli chicken and shredded cheddar. Have more than enough fresh basil in your herb garden? Make a fresh pesto to drizzle on top in place of the shredded basil.
Bacon, Egg and Cheese Biscuit Slider Bake
1 tablespoon butter
1 can (16.3 ounces) homestyle refrigerated buttermilk biscuits
1 cup crumbled cooked bacon
6 thin slices cheddar cheese (1 ounce each), quartered
2 tablespoons butter, melted
2 tablespoons thinly sliced green onions
1. Heat oven to 350 degrees. Spray 13-by-9-inch (3-quart) baking dish with cooking spray.
2. In medium bowl, beat eggs with fork or whisk until well mixed. In 8-inch skillet, melt 1 tablespoon butter over medium heat. Pour egg mixture into skillet. Cook 3 to 5 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.
3. Separate dough into 8 biscuits. Cut each biscuit into 3 strips. Press each piece into 4-by-1 1/2-inch rectangle. Place 1 tablespoon scrambled eggs, 2 teaspoons bacon and 1 piece cheese on half of each rectangle. Fold dough over mixture (do not seal); place in baking dish in 6 rows by 4 rows.
4. Bake 30 to 35 minutes, or until biscuits are cooked through and deep golden brown on top. Brush biscuits with 2 tablespoons melted butter. Sprinkle with green onions.
Notes: Short on time? Opt for precooked bacon. Or, cook a big batch of bacon on the weekend to use throughout the week for salads, sandwiches and more. Swiss, Havarti and Muenster cheeses make great substitutes for the cheddar.
Roast Beef Sliders with Caramelized Onions
1 tablespoon oil
2 large yellow onions, thinly sliced (about 4 cups)
1/3 cup mayonnaise
1 tablespoon prepared horseradish
1 package (12 ounces) 12-count dinner rolls (not pulled apart)
12 ounces deli roast beef (about 12 slices)
4 slices baby Swiss cheese (about 3 ounces)
1 tablespoon butter, melted
1 teaspoon finely chopped fresh parsley
1. Heat oven to 375 degrees. In 12-inch skillet, heat oil over medium-high heat until hot; cook onions in oil 15 to 20 minutes, stirring frequently, until onions are soft and golden brown. If onions start to stick, stir in 1/4 cup water.
2. Meanwhile, in small bowl, mix mayonnaise and horseradish. Slice sheet of dinner rolls in half horizontally; place bottom half in ungreased 13-by-9-inch (3-quart) baking dish.
Spread cut side of roll top with horseradish-mayonnaise. Mound roast beef on each roll bottom. Spoon caramelized onions over beef; top with Swiss cheese. Place top half of rolls over cheese.
3. In small bowl, stir melted butter and parsley until well mixed. Brush over top of rolls. Bake 19 to 22 minutes, or until rolls are golden brown and cheese is melted. Cut into individual sliders, and serve.
Notes: One cup of shredded Swiss cheese can be substituted for sliced cheese in this recipe. King’s Hawaiian savory butter rolls (12-ounce package) are the perfect choice for this recipe.
Easy Taco Sliders
1 package 12 dinner rolls, connected
1 cup sour cream
1 pound taco meat, cooked
2 cups shredded taco cheese, divided
1/2 cup yellow bell pepper, diced
1/2 cup sliced grape tomatoes
1/4 cup sliced jalapeño peppers, optional
1/2 cup (1 stick) butter, melted
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
Preheat oven to 350 degrees. Spray 9-by-13-inch pan with cooking spray.
Slice rolls (still connected) like you would a burger bun and place bottom half in the pan and set the top half aside.
Spread sour cream over the bottoms of the rolls, then evenly spread prepared taco meat on top.
Sprinkle with 1 cup of the cheese. Evenly distribute peppers and tomatoes on the cheese and cover with the remaining cup of cheese. Place roll tops back on the top.
Stir together melted butter, onion powder, garlic powder and crushed red pepper and pour evenly over the tops of the rolls.
Cover with aluminum. Let set for 10 minutes, then bake for 10 minutes. Makes a dozen.
Notes: Taco meat can be made a day ahead of time.
Aloha Hawaiian Ham Sliders
These melt-in-your-mouth ham sliders explode with flavor, a sweet and savory combination inspired by flavors of the Hawaiian Islands. This recipe makes a great appetizer and can easily be doubled for a larger group.
12-count King's Hawaiian Original Sweet Rolls
1/2 pound baked ham, sliced thin
1/2 pound bacon (about 8 slices), cooked and cut into thumb-size pieces
6-8 ounces extra-sharp cheddar cheese, grated
Fresh pineapple, sliced into 12 thin rings
1/4 cup sweet onion, finely diced
1 stick (1/2 cup) salted butter
5 tablespoons all-natural teriyaki marinade and grilling sauce
2 tablespoons brown sugar
1 tablespoon fresh pineapple juice
Maraschino cherries (for garnish)
Spray a baking dish with nonstick spray and set aside. Preheat the oven to 350 degrees.
Slice connected rolls in half lengthwise, then slice and separate each roll. Place the bottom half of the rolls in the baking dish.
Slice ham into pieces the size of each roll.
Slice pineapple rings into thirds.
Top each roll with 2-3 pieces ham, a piece of pineapple and a few pieces of bacon.
Grate cheese and evenly spread on top of each roll.
Place the tops back on each roll.
Prepare the sauce: Heat butter over medium-low heat until melted, then ad onions and sauté until soft.
Whisk in teriyaki sauce, brown sugar and pineapple juice, stirring often. Simmer for a minute or two until sugar dissolves.
Pour sauce over rolls in pan and tent with foil. Bake 20-25 minutes. Remove foil and bake for 5-10 minutes more.
Garnish each sandwich with pineapple and a cherry, if desired.