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.
Ingredients
Method
- Heat oven to 350°F; line a 9-by-13-inch pan with parchment.
- Slice connected rolls horizontally as one slab; place bottom slab in pan.
- Layer ham and Swiss evenly to edges; replace top slab.
- Whisk butter, Dijon, Worcestershire, poppy seeds, and onion powder; brush every roll.
- Cover with foil; bake 15 minutes. Uncover; bake 5 to 7 minutes until centers reach 165°F and tops brown.
- Rest 5 minutes; cut along 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.
Don't lose this recipe! Drop your email and we'll send it to you, so you've got it handy the next time you're planning dinner.
Just stick a big chunk in some water, orange juice, and seasoning, and it's magic in a couple of hours.
Ingredients
Method
- Heat oven to 350°F; line a 9-by-13-inch pan with parchment.
- Toss pork with barbecue sauce until coated, not soupy.
- Slice rolls horizontally as one slab; place bottom in pan.
- Layer half the cheddar, pork, drained pickles, and remaining cheddar. Replace top slab.
- Mix butter, smoked paprika, and garlic powder; brush rolls.
- Cover; bake 18 minutes. Uncover; bake 5 to 7 minutes until filling reaches 165°F. Rest; cut into 12.
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.
Ingredients
Method
- Heat oven to 425°F; press beef into a 9-by-13-inch rectangle on a rimmed sheet pan.
- Season with salt, black pepper, and garlic powder. Bake 10 to 12 minutes until center reaches 160°F.
- Drain beef slab; lower oven to 350°F.
- Split connected rolls. Spread ketchup and mustard on bottom; add beef slab and American cheese.
- Replace top slab; brush with butter. Bake 8 minutes until cheese melts.
- Lift tops, add drained pickles, and close. 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?
Ingredients
Method
- Heat oven to 350°F; line a baking pan with parchment.
- Mix chicken, hot sauce, and cream cheese until evenly coated.
- Split rolls as one slab; layer bottoms with Monterey Jack, Buffalo chicken, and blue cheese.
- Replace tops; brush with butter mixed with garlic powder.
- Cover; bake 15 minutes. Uncover; bake 5 to 7 minutes until filling reaches 165°F.
- Rest 5 minutes; cut along 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.
Ingredients
Method
- Mix beef, breadcrumbs, egg, salt, and garlic powder; form 12 small meatballs.
- Bake meatballs at 425°F for 12 to 14 minutes until 160°F. Lightly press each with a spatula.
- Lower oven to 350°F. Split connected rolls; place bottom slab in a pan.
- Spread half the marinara; place one meatball on each roll. Add remaining sauce and mozzarella; replace top slab.
- Brush with butter mixed with oregano. Bake covered 12 minutes, then uncovered 5 minutes.
- Rest 5 minutes; 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.
Ingredients
Method
- Heat oven to 350°F; line a 9-by-13-inch pan with parchment.
- Mix cranberry sauce, Dijon, and black pepper.
- Split rolls as one slab; layer bottom with half the provolone, turkey, cranberry mixture, and remaining cheese.
- Replace tops; brush with butter mixed with dried sage.
- Cover; bake 14 minutes. Uncover; bake 4 to 6 minutes until turkey filling reaches 165°F.
- Rest 5 minutes; cut into 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.
Ingredients
Method
- Heat oven to 350°F; line a baking pan with parchment.
- Mix mayonnaise, horseradish, and Dijon.
- Split rolls as one slab. Spread horseradish mixture on bottom; layer with roast beef and Swiss.
- Replace tops; brush with butter mixed with black pepper.
- Cover; bake 14 minutes. Uncover; bake 5 minutes until beef reaches 165°F and tops brown.
- Rest 5 minutes; cut along 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.
Ingredients
Method
- Heat oil on a griddle over medium-high heat. Cook onion with 1/4 teaspoon salt for 7 minutes until browned.
- Add shaved beef, remaining salt, and black pepper. Cook 3 to 4 minutes until browned and at least 145°F.
- Chop filling into short ribbons; cool 3 minutes.
- Split connected rolls; layer bottoms with provolone and steak mixture. Replace top slab.
- Brush with butter; bake at 350°F for 12 to 15 minutes until cheese melts.
- Rest 5 minutes; 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.
Ingredients
Method
- Season chicken with salt. Dip in beaten egg; press into panko mixed with Parmesan.
- Drizzle with olive oil; bake at 425°F for 14 to 16 minutes until crisp and 165°F.
- Cool 3 minutes; cut chicken into 12 roll-size pieces.
- Split connected rolls; layer bottoms with chicken, 1 tablespoon marinara per piece, and mozzarella.
- Replace top slab; bake at 350°F for 10 to 12 minutes until cheese melts.
- Rest; 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).
Ingredients
Method
- Press sausage into a 9-by-13-inch slab. Bake at 400°F for 12 minutes until 160°F; drain.
- Whisk eggs, milk, salt, and black pepper. Pour into a greased 9-by-13-inch pan; bake 12 minutes until 160°F.
- Lower oven to 350°F; split connected rolls.
- Layer bottom slab with sausage, baked egg, and cheddar; replace top.
- Mix butter and maple syrup; brush rolls. Bake 8 to 10 minutes until hot.
- Rest 5 minutes; cut into 12 breakfast sliders.
Sheet-Pan Cuban-Style Sliders
Got some leftover roast pork? Consider this jerry-rigged version of a Cuban sandwich, with ham, Swiss, and pickles.
Ingredients
Method
- Heat oven to 350°F; line a baking pan with parchment.
- Split connected rolls; spread mustard on both cut surfaces.
- Layer bottom with roast pork, ham, drained pickles, and Swiss. Replace top slab.
- Brush with butter; cover with parchment. Set a second pan on top as a light weight.
- Bake 15 minutes; remove weight and parchment. Bake 5 to 8 minutes more until center reaches 165°F.
- Rest 5 minutes; 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.
Ingredients
Method
- Heat oven to 350°F; line a 9-by-13-inch pan with parchment.
- Split rolls as one slab; spread Russian dressing on bottom.
- Layer corned beef, tightly squeezed sauerkraut, and Swiss evenly to edges.
- Replace tops; brush with butter mixed with caraway seeds.
- Cover; bake 15 minutes. Uncover; bake 5 to 7 minutes until filling reaches 165°F.
- Rest 5 minutes; cut along 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.
Ingredients
Method
- Toss brisket with barbecue sauce in a skillet over medium heat.
- Turn meat for 5 to 6 minutes until 165°F and sauce clings.
- Butter cut sides of rolls; toast in a separate skillet for 2 minutes.
- Divide brisket among roll bottoms; top each with cheddar.
- Cover 1 minute until cheese softens.
- Add drained pickled red onion; close 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.
Ingredients
Method
- Season chicken with salt; soak in buttermilk 20 minutes.
- Mix flour and paprika; press drained chicken into coating.
- Heat 1 inch oil to 350°F. Fry chicken in two batches, 3 to 4 minutes per side, until 165°F.
- Drain on a rack; brush each piece with 2 teaspoons honey.
- Place one chicken piece and 1/4 cup dry cabbage on each bun bottom.
- Close sliders; serve before crust softens.
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.
Ingredients
Method
- Mix mayonnaise, celery, lemon zest, lemon juice, salt, and black pepper.
- Fold in chicken until every piece is lightly coated.
- Refrigerate salad 30 minutes until cold.
- Check that cooked chicken was stored safely and remains below 40°F.
- Place 1/2 cup chicken salad on each roll bottom.
- Close sliders; 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.
Ingredients
Method
- Gently mix crab, panko, egg, 2 tablespoons mayonnaise, Dijon, and 1/2 teaspoon seafood seasoning.
- Form eight patties; refrigerate 20 minutes.
- Mix remaining mayonnaise and seafood seasoning.
- Heat oil in a nonstick skillet. Cook crab cakes 3 to 4 minutes per side until golden and 165°F.
- Spread seasoned mayonnaise on rolls.
- Place one crab cake in each roll; 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.
Ingredients
Method
- Season shrimp with salt; soak in buttermilk 10 minutes.
- Mix cornmeal, flour, and paprika in a shallow dish.
- Drain and coat shrimp. Fry in 350°F oil for 2 to 3 minutes until crisp and 145°F.
- Drain shrimp on a rack.
- Spread remoulade on rolls; add 1/8 cup lettuce to each.
- Divide shrimp among rolls; 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.
Ingredients
Method
- Mash half the black beans in a bowl; stir in remaining whole beans.
- Add panko, egg, cumin, and salt; form eight thin patties.
- Heat oil in a nonstick skillet. Cook patties 3 to 4 minutes per side until firm and centers reach 165°F.
- Top each patty with half a Pepper Jack slice; cover 30 seconds.
- Toast buns cut-side down for 1 minute.
- Place one patty in each bun; 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.
Ingredients
Method
- Form beef into eight loose patties; season with 3/4 teaspoon salt and black pepper.
- Heat half the oil in a skillet. Cook mushrooms with remaining salt for 7 minutes until browned and dry.
- Transfer mushrooms to a plate. Add remaining oil; cook patties 3 minutes per side until 160°F.
- Top each patty with mushrooms and half a Swiss slice.
- Cover 30 seconds until cheese softens.
- Place patties in buns; 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.
Ingredients
Method
- Cut chilled meatloaf into eight slices sized to rolls.
- Mix ketchup, brown sugar, and apple cider vinegar.
- Heat oil in a skillet over medium heat; sear meatloaf 2 to 3 minutes per side.
- Brush with glaze; turn for 1 minute until slices reach 165°F.
- Fill each roll with one meatloaf slice and several drained pickles.
- Close sliders; serve while 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.
Ingredients
Method
- Gently simmer broth, Worcestershire, and thyme for 5 minutes.
- Add roast beef; warm 2 to 3 minutes to 165°F without boiling.
- Toast rolls cut-side up for 2 minutes.
- Briefly drain beef; divide among roll bottoms.
- Add provolone; broil 1 minute until softened.
- Close sliders; 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.
Ingredients
Method
- Whisk soy sauce, brown sugar, rice vinegar, and ginger.
- Heat oil in a skillet; brown chicken 4 minutes per side.
- Add sauce; simmer 3 to 4 minutes until sticky and chicken reaches 165°F.
- Blot pineapple rings; cut each to fit a roll.
- Fill each roll with one chicken piece and one pineapple piece.
- Spoon 1 teaspoon reduced pan glaze over each; close.
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.
Ingredients
Method
- Season eggplant with 1/2 teaspoon salt. Drain on a rack for 20 minutes; blot dry.
- Dip rounds in beaten egg; press into panko mixed with Parmesan and remaining salt.
- Drizzle with olive oil; bake at 425°F for 18 to 20 minutes until crisp and centers reach 165°F.
- Place one round in each bun; add 1 tablespoon marinara.
- Top with mozzarella; broil 1 minute until melted.
- Close sliders; serve immediately.
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.
Ingredients
Method
- Season chuck with salt and black pepper; brown in oil 4 minutes per broad side.
- Add broth, pepperoncini, and brine. Cover; braise at 325°F for 3 to 3 1/2 hours until about 195°F and easily shredded.
- Shred beef; return to liquid for 10 minutes.
- Drain well; divide among roll bottoms.
- Top each with provolone; broil 1 minute until melted.
- Close sliders; serve with optional strained cooking liquid.
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.
Ingredients
Method
- Heat oven to 350°F; split connected rolls as one slab.
- Beat cream cheese, granulated sugar, vanilla, and half the cinnamon until smooth.
- Spread filling over bottom slab; replace top.
- Mix butter and remaining cinnamon; brush over rolls. Bake 16 to 18 minutes until filling reaches 160°F.
- Cool 20 minutes. Whisk powdered sugar and milk; lightly drizzle over top.
- Chill 30 minutes; cut into 12 dessert sliders.
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.
Ingredients
Method
- Mix brownie mix, eggs, oil, and water until no dry pockets remain.
- Spread in a parchment-lined 9-by-13-inch pan. Bake at 350°F for 22 to 25 minutes until center reaches 160°F and a tester has moist crumbs.
- Cool completely; chill 30 minutes. Cut into 16 equal rectangles.
- Spread 3/8 cup softened ice cream on eight brownie rectangles.
- Top with remaining brownies and a small pinch of flaky salt.
- Freeze 1 hour until firm; serve straight from freezer.
