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.
Sheet-Pan Ham and Swiss Sliders
Ingredients
Method
- Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
- Slice the attached rolls horizontally as one slab and set the bottom slab in the pan.
- Layer the ham and Swiss evenly to the edges, then replace the top slab.
- Whisk the butter, Dijon, Worcestershire, poppy seeds and onion powder and brush it over every roll.
- 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.
- 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.
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Just stick a big chunk in some water, orange juice, and seasoning, and it's magic in a couple of hours.
Sheet-Pan Pulled Pork Pickle Sliders
Ingredients
Method
- Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
- Toss the pulled pork with the barbecue sauce until coated but not soupy.
- Slice the rolls horizontally as one slab and set the bottom in the pan.
- Layer half the cheddar, the pork, drained pickles and remaining cheddar, then replace the top slab.
- Mix the butter, smoked paprika and garlic powder and brush it over the rolls.
- Cover and bake for 18 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F; rest and 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.
Sheet-Pan Cheeseburger Sliders
Ingredients
Method
- Heat the oven to 425°F and press the ground beef into a 9-by-13-inch rectangle on a rimmed sheet pan.
- Season with salt, black pepper and garlic powder and bake for 10 to 12 minutes until the center reaches 160°F.
- Drain the beef slab and lower the oven to 350°F.
- Split the connected rolls, spread ketchup and mustard over the bottom, and add the beef slab and American cheese.
- Replace the top slab, brush with butter and bake for 8 minutes until the cheese melts.
- 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?
Sheet-Pan Buffalo Chicken Sliders
Ingredients
Method
- Heat the oven to 350°F and line a baking pan with parchment.
- Mix the chicken, hot sauce and cream cheese until evenly coated.
- Split the rolls as one slab and layer the bottoms with Monterey Jack, Buffalo chicken and blue cheese.
- Replace the roll tops and brush them with butter mixed with garlic powder.
- Cover and bake for 15 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F.
- 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.
Sheet-Pan Meatball Mozzarella Sliders
Ingredients
Method
- Mix the beef, breadcrumbs, egg, salt and garlic powder and form 12 small meatballs.
- Bake the meatballs at 425°F for 12 to 14 minutes until they reach 160°F, then press each lightly with a spatula.
- Lower the oven to 350°F, split the connected rolls and set the bottom slab in a pan.
- Spread half the marinara, arrange one meatball over each roll, add the remaining sauce and mozzarella, then replace the top slab.
- Brush with butter mixed with oregano and bake covered for 12 minutes, then uncovered for 5 minutes.
- 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.
Ingredients
Method
- Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
- Stir the cranberry sauce, Dijon and black pepper together.
- Split the rolls as one slab and layer the bottom with half the provolone, turkey, cranberry mixture and remaining cheese.
- Replace the tops and brush them with butter mixed with dried sage.
- Cover and bake for 14 minutes, then uncover for 4 to 6 minutes until the turkey filling reaches 165°F.
- 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.
Sheet-Pan Roast Beef Horseradish Sliders
Ingredients
Method
- Heat the oven to 350°F and line a baking pan with parchment.
- Mix the mayonnaise, horseradish and Dijon.
- Split the rolls as one slab, spread the horseradish mixture over the bottom and layer on roast beef and Swiss.
- Replace the tops and brush with butter mixed with black pepper.
- Cover and bake for 14 minutes, then uncover for 5 minutes until the beef reaches 165°F and the tops brown.
- 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.
Sheet-Pan Philly Steak Sliders
Ingredients
Method
- Heat the oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 7 minutes until browned.
- Add the shaved beef, remaining salt and black pepper and cook for 3 to 4 minutes until browned and at least 145°F.
- Chop the filling into short ribbons and cool it for 3 minutes.
- Split the connected rolls, layer the bottoms with provolone and steak mixture, and replace the top slab.
- Brush with butter and bake at 350°F for 12 to 15 minutes until the cheese melts.
- 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.
Sheet-Pan Chicken Parmesan Sliders
Ingredients
Method
- Season the chicken with salt, dip it in beaten egg and press it into panko mixed with Parmesan.
- Drizzle with olive oil and bake at 425°F for 14 to 16 minutes until crisp and 165°F.
- Cool for 3 minutes and cut the chicken into 12 roll-size pieces.
- Split the connected rolls and layer the bottoms with chicken, 1 tablespoon marinara per piece and mozzarella.
- Replace the top slab and bake at 350°F for 10 to 12 minutes until the cheese melts.
- 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 Sausage Egg Breakfast Sliders
Ingredients
Method
- Press the sausage into a 9-by-13-inch slab and bake at 400°F for 12 minutes until 160°F, then drain it.
- Whisk the eggs, milk, salt and black pepper, pour them into a greased 9-by-13-inch pan and bake for 12 minutes until 160°F.
- Lower the oven to 350°F and split the connected rolls.
- Layer the bottom slab with sausage, baked egg and cheddar, then replace the top.
- Mix the butter and maple syrup, brush the rolls and bake for 8 to 10 minutes until hot.
- Rest for 5 minutes and 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.
Sheet-Pan Cuban-Style Sliders
Ingredients
Method
- Heat the oven to 350°F and line a baking pan with parchment.
- Split the connected rolls and spread mustard over both cut surfaces.
- Layer the bottom with roast pork, ham, drained pickles and Swiss, then replace the top slab.
- Brush with butter, cover with parchment and set a second pan on top as a light weight.
- Bake for 15 minutes, remove the weight and parchment, and bake 5 to 8 minutes more until the center reaches 165°F.
- 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.
Sheet-Pan Reuben Sliders
Ingredients
Method
- Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
- Split the rolls as one slab and spread Russian dressing over the bottom.
- Layer the corned beef, tightly squeezed sauerkraut and Swiss evenly to the edges.
- Replace the tops and brush them with butter mixed with caraway seeds.
- Cover and bake for 15 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F.
- 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.
Barbecue Brisket Cheddar Sliders
Ingredients
Method
- Toss the brisket with the barbecue sauce in a skillet over medium heat.
- Turn the meat for 5 to 6 minutes until it reaches 165°F and the sauce clings.
- Butter the cut sides of the rolls and toast them in a separate skillet for 2 minutes.
- Divide the brisket among the roll bottoms and top each with cheddar.
- Cover for 1 minute until the cheese softens.
- 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.
Crispy Honey Chicken Sliders
Ingredients
Method
- Season the chicken with salt and soak it in buttermilk for 20 minutes.
- Mix the flour and paprika, then press the drained chicken into the coating.
- Heat 1 inch oil to 350°F and fry the chicken in two batches for 3 to 4 minutes per side until 165°F.
- Drain on a rack and brush each piece with 2 teaspoons honey.
- Place one chicken piece and 1/4 cup dry cabbage on each bun bottom.
- Close the sliders and serve before the 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.
Lemon-Pepper Chicken Salad Sliders
Ingredients
Method
- Stir the mayonnaise, celery, lemon zest, lemon juice, salt and black pepper together.
- Fold in the chopped chicken until every piece is lightly coated.
- Refrigerate the chicken salad for 30 minutes until cold.
- Check that previously cooked chicken was stored safely and remains cold below 40°F.
- Divide 1/2 cup chicken salad among each roll bottom.
- 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.
Ingredients
Method
- Mix the crab, panko, egg, 2 tablespoons mayonnaise, Dijon and 1/2 teaspoon seafood seasoning gently.
- Form eight patties and refrigerate them for 20 minutes.
- Stir the remaining mayonnaise and seafood seasoning together.
- Heat the oil in a nonstick skillet and cook the crab cakes for 3 to 4 minutes per side until golden and 165°F.
- Spread the seasoned mayonnaise over the rolls.
- 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.
Shrimp Po'boy Sliders
Ingredients
Method
- Season the shrimp with salt and soak them in buttermilk for 10 minutes.
- Mix the cornmeal, flour and paprika in a shallow dish.
- Drain and coat the shrimp, then fry them in 350°F oil for 2 to 3 minutes until crisp and 145°F.
- Drain the shrimp on a rack.
- Spread remoulade over the rolls and add 1/8 cup lettuce to each.
- 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.
Black Bean Pepper Jack Sliders
Ingredients
Method
- Mash half the black beans in a bowl and stir in the remaining whole beans.
- Add the panko, egg, cumin and salt and form eight thin patties.
- 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.
- Top each patty with half a Pepper Jack slice and cover for 30 seconds.
- Toast the slider buns cut-side down for 1 minute.
- 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.
Mushroom Swiss Beef Sliders
Ingredients
Method
- Form the ground beef into eight loose patties and season with 3/4 teaspoon salt and black pepper.
- Heat half the oil in a skillet and cook the mushrooms with the remaining salt for 7 minutes until browned and dry.
- Transfer the mushrooms to a plate, add the remaining oil and cook the patties for 3 minutes per side until 160°F.
- Top each patty with mushrooms and half a Swiss slice.
- Cover for 30 seconds until the cheese softens.
- 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.
Meatloaf Glaze Sliders
Ingredients
Method
- Cut the chilled meatloaf into eight slices sized to the rolls.
- Mix the ketchup, brown sugar and apple cider vinegar.
- Heat the oil in a skillet over medium heat and sear the meatloaf for 2 to 3 minutes per side.
- Brush the slices with glaze and turn for 1 minute until they reach 165°F.
- Place one meatloaf slice and several drained pickles in each roll.
- 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.
French Dip Roast Beef Sliders
Ingredients
Method
- Bring the broth, Worcestershire and thyme to a gentle simmer for 5 minutes.
- Add the roast beef and warm it for 2 to 3 minutes until it reaches 165°F without boiling.
- Toast the rolls cut-side up for 2 minutes.
- Drain the beef briefly and divide it among the roll bottoms.
- Add provolone and broil for 1 minute until softened.
- 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.
Teriyaki Chicken Pineapple Sliders
Ingredients
Method
- Whisk the soy sauce, brown sugar, rice vinegar and ginger.
- Heat the oil in a skillet and brown the chicken for 4 minutes per side.
- Pour in the sauce and simmer for 3 to 4 minutes until sticky and the chicken reaches 165°F.
- Blot the pineapple rings and cut each to fit a roll.
- Place one chicken piece and one pineapple piece in each roll.
- Spoon 1 teaspoon reduced pan glaze over each and 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.
Eggplant Parmesan Sliders
Ingredients
Method
- Season the eggplant with 1/2 teaspoon salt and let it drain on a rack for 20 minutes, then blot dry.
- Dip the rounds in beaten egg and press them into panko mixed with Parmesan and remaining salt.
- Drizzle with olive oil and bake at 425°F for 18 to 20 minutes until crisp and 165°F in the center.
- Place one eggplant round in each bun and add 1 tablespoon marinara.
- Top with mozzarella and broil for 1 minute until melted.
- Close the sliders and 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.
Pepperoncini Pulled Beef Sliders
Ingredients
Method
- Season the chuck with salt and black pepper and brown it in oil for 4 minutes per broad side.
- 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.
- Shred the beef and return it to the liquid for 10 minutes.
- Drain the beef well and divide it among the roll bottoms.
- Top each with provolone and broil for 1 minute until melted.
- 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.
Cinnamon Cheesecake Dessert Sliders
Ingredients
Method
- Heat the oven to 350°F and split the connected rolls as one slab.
- Beat the cream cheese, granulated sugar, vanilla and half the cinnamon until smooth.
- Spread the filling over the bottom slab and replace the top.
- Mix the butter with the remaining cinnamon, brush it over the rolls and bake for 16 to 18 minutes until the filling reaches 160°F.
- Cool for 20 minutes, whisk the powdered sugar and milk and drizzle it lightly over the top.
- Chill for 30 minutes and 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.
Brownie Ice Cream Dessert Sliders
Ingredients
Method
- Mix the brownie mix, eggs, oil and water until no dry pockets remain.
- Spread the batter in a parchment-lined 9-by-13-inch pan and bake at 350°F for 22 to 25 minutes until the center reaches 160°F and a tester has moist crumbs.
- Cool completely, chill for 30 minutes and cut into 16 equal rectangles.
- Spread 3/8 cup softened ice cream over eight brownie rectangles.
- Top with the remaining brownies and a small pinch of flaky salt.
- Freeze for 1 hour until firm and serve straight from the freezer.
