Happy Football Friday All Y’all! Did y’all save last weeks Not Your Average Puff Pastry? Which one was your favorite? As we slide into a new month lets slide into some tasty sliders. Sliders are easy to customize anyway you want. Add your favorite sandwich stuffing to a slider bun of choice and bake! The possibilities are ENDLESS! Here a few I found that made my mouth water. Let me know if there is one I am missing and should try! Have a great weekend of football and sliders!
Tasty Tailgate Treats Slider-ing Into October
Bagel Breakfast Sliders
Ingredients:
- Cooking spray, for pan
- 8 eggs
- 1/4 c. milk
- 8 slices bacon or 10 sausage patties of your choice
- kosher salt
- Freshly ground black pepper
- 2 tbsp. finely chopped chived
- 10 mini bagels, halved
- 4 tbsp. cream cheese, softened
- 1 1/2 c. shredded Cheddar cheese
- 3 tbsp. butter, melted
- 2 tsp. dried onion
- 2 tsp. granulated garlic
- 2 tsp. sesame seeds
- 2 tsp. poppy seeds
Directions:
- Preheat oven to 350° and grease a large baking dish with cooking spray. In a large bowl, beat eggs and milk until light and frothy. Set aside.
- In a large skillet over medium heat, cook bacon or sausages until crispy.
- Remove slices from pan to drain on paper towels. Pour out most of bacon/sausage fat but leave about 1 tablespoon in the skillet.
- Pour egg mixture in skillet then immediately turn down heat to medium-low.
- Stir occasionally with a spatula or wooden spoon.
- When the eggs are nearly set, season with salt and pepper and stir in chives. Remove from heat.
- Spread cream cheese onto the bottom halves of the bagels then place in greased baking dish, side by side.
- Spread egg mixture over bagels then crumble cooked bacon on top.
- Sprinkle with cheddar then add the bagel tops.
- Brush with bagel tops with melted butter and sprinkle with dried onion, granulated garlic, sesame seeds, and poppy seeds.
- Bake until the bagels are toasty and the cheese has melted, about 10 minutes. Serve warm.
Turkey Swiss Chees Melt Sliders
Ingredients:
- 12 slider buns, split
- 24 thin turkey slices
- 8 thin Swiss cheese slices, ripped into 3–4 pieces each
- 2 1/2 – 3 cups homemade or storebought coleslaw mix
- 4 ounces herbed chèvre cheese
- Dijon mustard
- 1 tablespoon fresh parsley, minced
- 2 tablespoons unsalted butter
Directions:
- Preheat oven to 350˚F.
- Place bottoms of slider buns in a 9X13 baking dish. Spread desired amount of dijon mustard on each bun.
- Place 2 slices of turkey, and desired amount of Swiss cheese pieces on each each bun. Top with desired amount of coleslaw mix (I used about a 1/4 cup per slider).
- Spread chèvre cheese on each cut side of the tops of the buns. Place on top of sandwiches.
- Cover with foil and bake for 15 minutes.
- While baking, melt the butter in a small pan over medium heat. Remove from heat. Add parsley, and a pinch of salt. Stir to combine, and set aside.
- Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.
BLT Sliders with Caramelized Onions and Arugula
Mini BLT sandwiches with caramelized onions, arugula, black pepper mayonnaise and juicy, ripe tomatoes. This recipes makes six, but can be multiplied to feed a crowd!
Ingredients:
- 6 tbsp. caramelized onions
- 6 strips thick cut bacon
- 6 tbsp. mayonnaise
- 1 tsp freshly cracked black pepper
- 1 cup baby arugula
- 1 tsp extra virgin olive oil
- kosher salt
- 3 roma tomatoes
- 6 slider buns
Directions:
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Recipe for caramelized onions is listed in the ingredients. This will take about 40 minutes total (which is included in the total time for this recipe), but it is very easy, I promise! And it is SO worth it!*
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Cook the bacon until crispy. (I like to do this in a 375 F oven for about 20 minutes, which is perfect to do while you’re making the onions!) Transfer the cooked bacon to a plate lined with paper towels to cool. Once the bacon is cool enough to handle, tear each strip into thirds so it can easily fit onto the slider buns.
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Stir the mayonnaise and cracked black pepper together in a small bowl until fully combined.
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In a bowl, toss the arugula with the extra virgin olive oil, and a little pinch of salt. Slice the tomatoes into 1/2″ thick slices, and set aside.
build the BLT sliders:
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Cut the slider buns in half. Spread 1/2 tablespoon of pepper mayonnaise onto the bottom half and top half of each bun.
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Place two slices of tomato onto the bottom bun. Layer on arugula, three pieces of bacon, a tablespoon of caramelized onions, and then the top bun.
Chicken Parmesan Sliders
- 24 ounces frozen breaded chicken tenders
- 1 package (12 ounces) Hawaiian sweet rolls
- 14 slices provolone cheese, divided
- 1 jar (24 ounces) marinara sauce
- TOPPING:
- 1/2 cup butter, cubed
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
- Preheat oven to 375°. Prepare chicken tenders according to package directions.
- Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13×9-in. baking dish.
- Place 8 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes.
- Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining 6 cheese slices. Replace top halves of rolls.
- For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted.
- Pour over rolls; sprinkle with Parmesan cheese.
- Bake, uncovered, until golden brown and heated through, 20-25 minutes.
- Sprinkle with basil before serving.
Bourbon, Bacon, And Blue Cheese Steak Sliders
Don’t let all the steps intimidate you. These look absolutely amazing and these will be the first ones I make!
Ingredients:
- 1 lb. New York strip steak, about 1¼” thick
- Kosher salt
- 1/3 c. mayonnaise
- 2/3 c. (about 4 oz.) Crumbled Blue Cheese, plus additional for serving
- Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
- Freshly ground black pepper
- 6 pieces (about 6 oz.) thick-cut bacon
- 1 large yellow or white onion, peeled and thinly sliced
- 1/3 c. bourbon
- Extra-virgin olive oil
- 12 brioche slider buns
- Unsalted butter, for toasting buns
- 12 large basil leaves
Directions:
- Place steak on a plate and season generously on all sides with salt.
- Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto.
- Let steak come to room temperature as you prepare components for sliders.
- In a medium bowl, combine mayonnaise, ⅔ cup Crumbled Blue Cheese, lemon zest, and lemon juice.
- Stir to combine and season with salt and pepper.
- Transfer to refrigerator until ready to serve.
- Place a large cast iron skillet over medium-high heat.
- Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes.
- Transfer to a paper towel-lined plate to drain.
- Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak.
- Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes.
- Reduce heat if necessary to prevent burning.
- Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds.
- Transfer onions to a bowl until ready to assemble sliders.
- Wipe out skillet and place over medium-high heat.
- Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains.
- When fat just begins to smoke, add steak.
- Sear until well caramelized and crusty on the underside, about 6 to 8 minutes.
- Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare.
- Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes.
- Repeat with the second side of steak. Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.)
- Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
- As steak rests, toast slider buns: Split buns in half.
- Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
- Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Crumbled Blue Cheese.
- Using toothpicks, finish each slider with a bun top and serve.
On The Menu
We hope you enjoy the tasty sliders with a full roster of games this weekend. Let us know which is your favorite slider. Next week we will have another tasty treat to feed your family of football friends and fans.
