26 Sliders That Vanish Off the Tray

Who doesn't love a slider? Whether you're putting together a party tray or looking for a fun alternative to hamburgers for dinner, these recipes have you sorted.

Sheet-Pan Ham and Swiss Sliders

A cold ham and Swiss sandwich is standard, but why not have one hot on Hawaiian bread? The sweetness of the roll is the perfect counterpoint to the ham.

Andrew Fowler

Sheet-Pan Ham and Swiss Sliders

This is the tray-slider baseline: salty ham, nutty Swiss and a mustard-butter top that bakes into the roll seams. Keep the rolls attached while you build so the cheese stays evenly distributed. Rest the tray five minutes before cutting or the filling slides out.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 12 connected Hawaiian rolls
• 12 oz thinly sliced deli ham
• 8 slices Swiss cheese
• 4 tbsp unsalted butter melted
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp poppy seeds
• 1/2 tsp onion powder

Method

 

1. Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
2. Slice the attached rolls horizontally as one slab and set the bottom slab in the pan.
3. Layer the ham and Swiss evenly to the edges, then replace the top slab.
4. Whisk the butter, Dijon, Worcestershire, poppy seeds and onion powder and brush it over every roll.
5. Cover with foil and bake for 15 minutes, then uncover and bake for 5 to 7 minutes until the centers reach 165°F and the tops are brown.
6. Rest for 5 minutes and cut through the seams into 12 sliders.

Sheet-Pan Pulled Pork Pickle Sliders

Pulled pork is a great template for all kinds of sauces and sandwiches. It's almost a Platonic form of meat. I usually do a simple roast pork shoulder.

Just stick a big chunk in some water, orange juice, and seasoning, and it's magic in a couple of hours.

Sheet-Pan Cheeseburger Sliders

The cheeseburger slider is the OG. After all, it is what people think of when they think of sliders. A good-quality homemade version is light-years better and will make you wonder why Harold and Kumar were so fussed about going to the other place.

Andrew Fowler

Sheet-Pan Cheeseburger Sliders

Bake the beef as one thin slab, then move it onto the rolls. That gives every slider a browned edge and keeps loose crumbles from falling through the tray. Pickles go on after baking so they stay sharp.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 1 1/2 lbs 80-percent lean ground beef
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 12 connected slider rolls
• 8 slices American cheese
• 1/3 cup ketchup
• 2 tbsp yellow mustard
• 3/4 cup drained dill pickle chips
• 2 tbsp unsalted butter melted

Method

 

1. Heat the oven to 425°F and press the ground beef into a 9-by-13-inch rectangle on a rimmed sheet pan.
2. Season with salt, black pepper and garlic powder and bake for 10 to 12 minutes until the center reaches 160°F.
3. Drain the beef slab and lower the oven to 350°F.
4. Split the connected rolls, spread ketchup and mustard over the bottom, and add the beef slab and American cheese.
5. Replace the top slab, brush with butter and bake for 8 minutes until the cheese melts.
6. Lift the tops, add the drained pickles, close and cut into 12 sliders.

Sheet-Pan Buffalo Chicken Sliders

Instead of the classic Buffalo mixture of hot sauce and butter, these sliders use hot sauce and cream cheese. And of course, blue cheese too, because what's Buffalo chicken without blue cheese?

Andrew Fowler

Sheet-Pan Buffalo Chicken Sliders

Buffalo chicken belongs in a slider only when the sauce clings. Mix it with shredded chicken and a little cream cheese before it reaches the rolls. Blue cheese on top gives the tray enough bite without a separate dip leaking everywhere.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 12 connected slider rolls
• 3 cups shredded cooked chicken
• 1/2 cup Buffalo-style hot sauce
• 4 oz cream cheese softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled blue cheese
• 3 tbsp unsalted butter melted
• 1/2 tsp garlic powder

Method

 

1. Heat the oven to 350°F and line a baking pan with parchment.
2. Mix the chicken, hot sauce and cream cheese until evenly coated.
3. Split the rolls as one slab and layer the bottoms with Monterey Jack, Buffalo chicken and blue cheese.
4. Replace the roll tops and brush them with butter mixed with garlic powder.
5. Cover and bake for 15 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F.
6. Rest for 5 minutes and cut along the roll seams.

Sheet-Pan Meatball Mozzarella Sliders

Think of these as a meatball sub that's been zapped by a mad scientist's shrink ray. Don't stress about the cheese — if anything, the cheap shredded supermarket mozzarella works better here.

Andrew Fowler

Sheet-Pan Meatball Mozzarella Sliders

One small meatball per roll keeps these from becoming unstable towers. Flatten each meatball slightly after browning so the top slab sits level. Thick marinara and low-moisture mozzarella are nonnegotiable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 1 lb ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 12 connected slider rolls
• 1 cup thick marinara sauce
• 8 slices low-moisture mozzarella cheese
• 2 tbsp unsalted butter melted
• 1/2 tsp dried oregano

Method

 

1. Mix the beef, breadcrumbs, egg, salt and garlic powder and form 12 small meatballs.
2. Bake the meatballs at 425°F for 12 to 14 minutes until they reach 160°F, then press each lightly with a spatula.
3. Lower the oven to 350°F, split the connected rolls and set the bottom slab in a pan.
4. Spread half the marinara, arrange one meatball over each roll, add the remaining sauce and mozzarella, then replace the top slab.
5. Brush with butter mixed with oregano and bake covered for 12 minutes, then uncovered for 5 minutes.
6. Rest for 5 minutes and cut into 12 sliders.

Sheet-Pan Turkey Cranberry Sliders

We've all had a turkey and cranberry sauce sandwich after Thanksgiving, but the slider is a fun new format. Hawaiian rolls accentuate the sweetness.

Andrew Fowler

Sheet-Pan Turkey Cranberry Sliders

This is the smart destination for holiday turkey, but deli turkey works too. Cranberry sauce needs mustard and black pepper to keep the tray from reading like dessert. Provolone makes a clean moisture barrier on both sides.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 12 connected Hawaiian rolls
• 12 oz sliced cooked turkey
• 3/4 cup whole-berry cranberry sauce
• 1 tbsp Dijon mustard
• 1/2 tsp ground black pepper
• 8 slices provolone cheese
• 3 tbsp unsalted butter melted
• 1/2 tsp dried sage

Method

 

1. Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
2. Stir the cranberry sauce, Dijon and black pepper together.
3. Split the rolls as one slab and layer the bottom with half the provolone, turkey, cranberry mixture and remaining cheese.
4. Replace the tops and brush them with butter mixed with dried sage.
5. Cover and bake for 14 minutes, then uncover for 4 to 6 minutes until the turkey filling reaches 165°F.
6. Rest for 5 minutes and cut into individual sliders.

Sheet-Pan Roast Beef Horseradish Sliders

In much of Europe, roast beef means horseradish, and I would like to see more Americans discover this combo. The soft, warm roast beef and melted Swiss contrast beautifully with the spiky flavors of horseradish.

Andrew Fowler

Sheet-Pan Roast Beef Horseradish Sliders

Horseradish gives deli roast beef the sharpness it usually lacks in a warm sandwich. Stir it into mayonnaise and use a thin layer; too much heat overwhelms the beef. Swiss cheese softens the edges without making the tray bland.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 12 connected slider rolls
• 12 oz thinly sliced roast beef
• 1/3 cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 8 slices Swiss cheese
• 3 tbsp unsalted butter melted
• 1/2 tsp coarsely ground black pepper

Method

 

1. Heat the oven to 350°F and line a baking pan with parchment.
2. Mix the mayonnaise, horseradish and Dijon.
3. Split the rolls as one slab, spread the horseradish mixture over the bottom and layer on roast beef and Swiss.
4. Replace the tops and brush with butter mixed with black pepper.
5. Cover and bake for 14 minutes, then uncover for 5 minutes until the beef reaches 165°F and the tops brown.
6. Rest for 5 minutes and cut through the seams.

Sheet-Pan Philly Steak Sliders

The Philly cheesesteak is where caramelized onions shine. This recipe uses Provolone, but any good South Philadelphia cheesesteak shop gives you options, so mix it up.

Andrew Fowler

Sheet-Pan Philly Steak Sliders

Cook the onions and shaved beef before the tray goes together. Raw steak releases too much liquid under connected rolls and never develops griddle flavor. Provolone melts into the chopped filling and helps it stay in each square.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 1 1/4 lbs shaved beef steak
• 1 tbsp neutral oil
• 1 large yellow onion thinly sliced
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 12 connected slider rolls
• 8 slices provolone cheese
• 2 tbsp unsalted butter melted

Method

 

1. Heat the oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 7 minutes until browned.
2. Add the shaved beef, remaining salt and black pepper and cook for 3 to 4 minutes until browned and at least 145°F.
3. Chop the filling into short ribbons and cool it for 3 minutes.
4. Split the connected rolls, layer the bottoms with provolone and steak mixture, and replace the top slab.
5. Brush with butter and bake at 350°F for 12 to 15 minutes until the cheese melts.
6. Rest for 5 minutes and cut into 12 sliders.

Sheet-Pan Chicken Parmesan Sliders

I really do think chicken parm works better in a sandwich than in any other context. Be judicious with the marinara so as not to soak the slider through.

Andrew Fowler

Sheet-Pan Chicken Parmesan Sliders

Breaded chicken cutlets need to stay crisp enough to register under sauce and cheese. Bake them separately, slice them to fit and use marinara in narrow spoonfuls. The slider tray should taste like chicken Parmesan, not tomato-soaked bread.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 1 1/2 lbs thin chicken breast cutlets
• 1 tsp kosher salt
• 1 large egg
• 1 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2 tbsp olive oil
• 12 connected slider rolls
• 3/4 cup thick marinara sauce
• 8 slices low-moisture mozzarella cheese

Method

 

1. Season the chicken with salt, dip it in beaten egg and press it into panko mixed with Parmesan.
2. Drizzle with olive oil and bake at 425°F for 14 to 16 minutes until crisp and 165°F.
3. Cool for 3 minutes and cut the chicken into 12 roll-size pieces.
4. Split the connected rolls and layer the bottoms with chicken, 1 tablespoon marinara per piece and mozzarella.
5. Replace the top slab and bake at 350°F for 10 to 12 minutes until the cheese melts.
6. Rest and cut into 12 sliders.

Sheet-Pan Sausage Egg Breakfast Sliders

Baked eggs have become something of a rarity, which is a shame — it's an underappreciated way of cooking that most versatile of ingredients. This sandwich is a great vehicle for them (and that maple butter is very much optional).

Sheet-Pan Cuban-Style Sliders

Got some leftover roast pork? Consider this jerry-rigged version of a Cuban sandwich, with ham, Swiss, and pickles.

Andrew Fowler

Sheet-Pan Cuban-Style Sliders

Roast pork, ham, Swiss and pickles make these unmistakable. Mustard goes against the bread, while drained pickle slices sit between the meats where they cannot soak the bottom. Pressing the tray during the first bake gives the rolls a compact Cuban-sandwich bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 12 connected slider rolls
• 10 oz thinly sliced cooked roast pork
• 8 oz sliced deli ham
• 8 slices Swiss cheese
• 3/4 cup drained dill pickle chips
• 1/4 cup yellow mustard
• 3 tbsp unsalted butter melted

Method

 

1. Heat the oven to 350°F and line a baking pan with parchment.
2. Split the connected rolls and spread mustard over both cut surfaces.
3. Layer the bottom with roast pork, ham, drained pickles and Swiss, then replace the top slab.
4. Brush with butter, cover with parchment and set a second pan on top as a light weight.
5. Bake for 15 minutes, remove the weight and parchment, and bake 5 to 8 minutes more until the center reaches 165°F.
6. Rest for 5 minutes and cut into 12 sliders.

Sheet-Pan Reuben Sliders

A good Reuben is a beautiful thing, but they tend to be a bit precarious. Squeezing the sauerkraut dry helps prevent sogginess, a necessity when you've got that many delicious toppings at once.

Andrew Fowler

Sheet-Pan Reuben Sliders

Sauerkraut is the danger and the point. Squeeze it dry enough that it clumps before it goes on the rolls. Rye-flavored caraway butter gives plain slider buns the right edge without asking you to find twelve tiny rye rolls.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 12 connected slider rolls
• 12 oz thinly sliced corned beef
• 1 cup sauerkraut squeezed dry
• 8 slices Swiss cheese
• 1/3 cup Russian dressing
• 3 tbsp unsalted butter melted
• 1 tsp caraway seeds

Method

 

1. Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
2. Split the rolls as one slab and spread Russian dressing over the bottom.
3. Layer the corned beef, tightly squeezed sauerkraut and Swiss evenly to the edges.
4. Replace the tops and brush them with butter mixed with caraway seeds.
5. Cover and bake for 15 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F.
6. Rest for 5 minutes and cut through the seams.

Barbecue Brisket Cheddar Sliders

Brisket delivers the protein and the fat — all you need is a great sauce to make it shine. Your favorite BBQ sauce (I'm a sucker for Arthur Bryant's myself) and a few slices of cheddar are all you need.

Andrew Fowler

Barbecue Brisket Cheddar Sliders

Brisket already has smoke and fat, so these need acid more than extra sauce. Toss the meat with a modest amount of barbecue sauce and add pickled red onion after warming. Toasted potato rolls catch the juices without getting sweet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 2 cups chopped cooked brisket
• 1/3 cup thick barbecue sauce
• 8 slices cheddar cheese
• 8 potato slider rolls split
• 1/2 cup drained pickled red onions
• 2 tbsp unsalted butter

Method

 

1. Toss the brisket with the barbecue sauce in a skillet over medium heat.
2. Turn the meat for 5 to 6 minutes until it reaches 165°F and the sauce clings.
3. Butter the cut sides of the rolls and toast them in a separate skillet for 2 minutes.
4. Divide the brisket among the roll bottoms and top each with cheddar.
5. Cover for 1 minute until the cheese softens.
6. Add drained pickled red onion and close the sliders.

Crispy Honey Chicken Sliders

Glazed fried chicken is a bit of a challenge. You want a nice glaze, but you also want the crispy chicken. Brushing it on at the very end gives a very restrained glaze that serves to highlight rather than overwhelm.

Lemon-Pepper Chicken Salad Sliders

I'm not sure if it's a slider or just a little chicken salad sandwich, but it's good all the same. Lemon zest, as well as lemon juice, keeps the flavors bright and light.

Andrew Fowler

Lemon-Pepper Chicken Salad Sliders

Chicken salad is the cold reset in a tray full of hot sliders. Lemon zest and coarse pepper keep it bright, while celery gives the filling an actual texture. Fill the rolls just before serving so the cut sides stay soft, not damp.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 3 cups chopped cooked chicken
• 1/2 cup mayonnaise
• 1/2 cup finely diced celery
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 8 soft slider rolls split

Method

 

1. Stir the mayonnaise, celery, lemon zest, lemon juice, salt and black pepper together.
2. Fold in the chopped chicken until every piece is lightly coated.
3. Refrigerate the chicken salad for 30 minutes until cold.
4. Check that previously cooked chicken was stored safely and remains cold below 40°F.
5. Divide 1/2 cup chicken salad among each roll bottom.
6. Close the sliders and serve immediately.

Mini Crab Cake Sliders

A crab cake is a natural filling for a sandwich. You can modify the seasonings to your taste, but most of the time, Old Bay and mustard hold their own.

Andrew Fowler

Mini Crab Cake Sliders

Crab cakes should be crab first and binder second. Chill the small patties before searing so they hold their edges. A thin Old Bay mayonnaise and soft potato roll finish the slider without turning it into a seafood burger.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 lb lump crabmeat picked over
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup mayonnaise divided
• 1 tsp Dijon mustard
• 1 tsp seafood seasoning divided
• 1 tbsp neutral oil
• 8 potato slider rolls split

Method

 

1. Mix the crab, panko, egg, 2 tablespoons mayonnaise, Dijon and 1/2 teaspoon seafood seasoning gently.
2. Form eight patties and refrigerate them for 20 minutes.
3. Stir the remaining mayonnaise and seafood seasoning together.
4. Heat the oil in a nonstick skillet and cook the crab cakes for 3 to 4 minutes per side until golden and 165°F.
5. Spread the seasoned mayonnaise over the rolls.
6. Place one crab cake in each roll and close gently.

Shrimp Po’boy Sliders

Tired of the usual shrimp choices for the party tray? A miniature po'boy does the trick. Bottled remoulades work fine, but I'd strongly recommend making your own — it really is pretty simple stuff.

Andrew Fowler

Shrimp Po'boy Sliders

Small po'boys need small shrimp or the filling jumps out in one bite. Cornmeal gives them a rough crust that stays recognizable under remoulade and lettuce. Fry in two batches so the oil does not collapse in temperature.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 lb peeled small shrimp
• 1 tsp kosher salt
• 1/2 cup buttermilk
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 3 cups neutral oil
• 1/3 cup remoulade sauce
• 1 cup shredded iceberg lettuce
• 8 small French rolls split

Method

 

1. Season the shrimp with salt and soak them in buttermilk for 10 minutes.
2. Mix the cornmeal, flour and paprika in a shallow dish.
3. Drain and coat the shrimp, then fry them in 350°F oil for 2 to 3 minutes until crisp and 145°F.
4. Drain the shrimp on a rack.
5. Spread remoulade over the rolls and add 1/8 cup lettuce to each.
6. Divide the fried shrimp among the rolls and close.

Black Bean Pepper Jack Sliders

Let's face it, most veggie burgers on the market just don't cut it. A homemade black bean patty works because it doesn't try to imitate a burger. It simply is, and it can be very good.

Andrew Fowler

Black Bean Pepper Jack Sliders

Black bean patties need to be small, thin and well browned. Mash only half the beans so the sliders keep some texture. Pepper Jack and toasted buns bring enough richness without pretending this is beef.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 2 cans black beans 15 oz each, drained
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1 tbsp neutral oil
• 4 slices Pepper Jack cheese halved
• 8 slider buns split

Method

 

1. Mash half the black beans in a bowl and stir in the remaining whole beans.
2. Add the panko, egg, cumin and salt and form eight thin patties.
3. Heat the oil in a nonstick skillet and cook the patties for 3 to 4 minutes per side until firm and 165°F in the center.
4. Top each patty with half a Pepper Jack slice and cover for 30 seconds.
5. Toast the slider buns cut-side down for 1 minute.
6. Place one patty in each bun and close.

Mushroom Swiss Beef Sliders

Mushroom and Swiss is an eternally popular burger topping for a reason. Getting the mushrooms right can be a bit tricky at first, but it's pretty simple: pan-fry until dry, then use the cheese as an anchor to hold the sliced mushrooms in place.

Andrew Fowler

Mushroom Swiss Beef Sliders

These are real mini burgers, not chopped tray beef. Brown the mushrooms until dry before they touch the patties. A quarter slice of Swiss is enough to drape each slider without burying the browned crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 1/4 lbs ground beef
• 1 tsp kosher salt divided
• 1/2 tsp ground black pepper
• 1 tbsp neutral oil
• 8 oz cremini mushrooms thinly sliced
• 4 slices Swiss cheese halved
• 8 slider buns split

Method

 

1. Form the ground beef into eight loose patties and season with 3/4 teaspoon salt and black pepper.
2. Heat half the oil in a skillet and cook the mushrooms with the remaining salt for 7 minutes until browned and dry.
3. Transfer the mushrooms to a plate, add the remaining oil and cook the patties for 3 minutes per side until 160°F.
4. Top each patty with mushrooms and half a Swiss slice.
5. Cover for 30 seconds until the cheese softens.
6. Set the patties in the buns and serve hot.

Meatloaf Glaze Sliders

Got some leftover meatloaf and have no desire to make it yet another meatloaf sandwich? This recipe turns the classic meatloaf glaze into a condiment in its own right for a new take.

Andrew Fowler

Meatloaf Glaze Sliders

Meatloaf slices make better sliders the day after, when they are cold enough to cut cleanly. Sear the slices in a skillet, brush on tangy glaze and reheat to 165°F. Soft rolls and pickles handle the rest.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 1/2 lbs cooked meatloaf chilled
• 1 tbsp neutral oil
• 1/3 cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar
• 1/2 cup drained dill pickle chips
• 8 soft slider rolls split

Method

 

1. Cut the chilled meatloaf into eight slices sized to the rolls.
2. Mix the ketchup, brown sugar and apple cider vinegar.
3. Heat the oil in a skillet over medium heat and sear the meatloaf for 2 to 3 minutes per side.
4. Brush the slices with glaze and turn for 1 minute until they reach 165°F.
5. Place one meatloaf slice and several drained pickles in each roll.
6. Close the sliders and serve while the glaze is tacky.

French Dip Roast Beef Sliders

Maybe a bit too involved for the party plate, but French dip roast beef sliders work as an appetizer. Customize the jus to your taste.

Andrew Fowler

French Dip Roast Beef Sliders

These keep the jus outside the sandwich where it belongs. Warm thin roast beef in a clean broth, drain it briefly and add provolone to toasted rolls. The small dipping cups turn two sliders into a proper meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 1 1/2 lbs thinly sliced cooked roast beef
• 3 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp dried thyme
• 8 slices provolone cheese
• 8 crusty slider rolls split

Method

 

1. Bring the broth, Worcestershire and thyme to a gentle simmer for 5 minutes.
2. Add the roast beef and warm it for 2 to 3 minutes until it reaches 165°F without boiling.
3. Toast the rolls cut-side up for 2 minutes.
4. Drain the beef briefly and divide it among the roll bottoms.
5. Add provolone and broil for 1 minute until softened.
6. Close the sliders and serve with eight small cups of strained jus.

Teriyaki Chicken Pineapple Sliders

Cooked pineapple is controversial (won't reveal which side I'm on). If you're a hater, don't be afraid to leave the pineapple out; if you're a lover, blot it dry to prevent sogginess.

Eggplant Parmesan Sliders

While I grew up in America eating parmigiana as a meat product, in Italy, it's all about the eggplant. This version places the eggplant at the front and center of a vegetarian slider.

Pepperoncini Pulled Beef Sliders

The brine is a critical part of every pickle, but in this regard, the pepperoncini seems strangely neglected. This recipe cooks the pepperoncini chunks too, mellowing the acidity while seasoning the meat.

Andrew Fowler

Pepperoncini Pulled Beef Sliders

Slow-cooked chuck gives you strands of beef that stay put in a small roll. Pepperoncini and a little brine cut the richness while provolone catches the juices. Drain the beef before assembly; the cooking liquid is for dipping, not soaking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 3 lbs boneless chuck roast
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tbsp neutral oil
• 2 cups low-sodium beef broth
• 1 cup sliced pepperoncini
• 1/4 cup pepperoncini brine
• 12 slices provolone cheese
• 12 slider rolls split

Method

 

1. Season the chuck with salt and black pepper and brown it in oil for 4 minutes per broad side.
2. Add the broth, pepperoncini and brine, cover and braise at 325°F for 3 to 3 1/2 hours until the meat reaches about 195°F and shreds easily.
3. Shred the beef and return it to the liquid for 10 minutes.
4. Drain the beef well and divide it among the roll bottoms.
5. Top each with provolone and broil for 1 minute until melted.
6. Close the sliders and serve with strained cooking liquid if desired.

Cinnamon Cheesecake Dessert Sliders

Hawaiian rolls split the difference between sweet and savory bread, and this recipe leans into the sweet side. A sweet cinnamon cream cheese spread makes for an excuse to have afternoon tea.

Brownie Ice Cream Dessert Sliders

A slider in name only, this is an ice cream sandwich, full stop. Instead of the crumbly cookies in commercial ice cream sandwiches, though, you get a nice thin slice of homemade brownie.