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Sliders – 3 Ways

Yield: 6 servings

Ingredients

Reorder #
Name
Amount
 
CHICKEN BACON RANCH SLIDERS
357220
1/2 cup
684362
12 rolls
 

Topping
299405
1/4 cup
618684
1 tsp.
 

MINI CHEESEBURGER SLIDERS
115643
2 lbs.
513997
1 Tbsp.
644650
1 Tbsp.
264792
12 rolls
 

Topping
299405
4 Tbsp.
644650
Fresh Minced Garlic
1 tsp.
 

PHILLY CHEESESTEAK SLIDERS
264792
12 rolls
577552
2 Tbsp.
424307
to taste
 

Topping
299405
3 Tbsp.
513997
1 tsp.

Preparation Instructions

CHICKEN BACON RANCH SLIDERS
Wash hands. Preheat oven to 350°F.

In a bowl, combine shredded chicken, Ranch dressing, bacon, and Parmesan cheese.

Spray a 9×13 baking pan with cooking spray.

Slice the rolls in half horizontally and place the bottom slab of bread in the prepared baking dish. Spread ranch chicken mixture evenly on the bread. Place cheese slices on top, then the top of the bread.

In a small bowl, combine melted butter and dry Ranch seasoning. Brush over the rolls.

Cover with foil and bake in oven for about 10 to 15 minutes or until hot and cheese is melted. Remove from oven, then cut and serve.

MINI CHEESEBURGER SLIDERS
Wash hands. Preheat oven to 350°F.

In a large bowl, combine ground beef, minced garlic, dried minced onions, and Worcestershire sauce. Divide meat into 12 even portions and make into ¼ inch patties.

In a preheated nonstick pan, cook burgers on medium-high heat. Once burgers are cooked, slice dinner rolls in half and place one burger patty inside. Take one cheese slice and fold in half, place half a slice of cheese on each burger before place the dinner roll top back onto the burger.

Combine melted butter and teaspoon of garlic. After placing all of the assembled mini burgers onto a baking sheet, brush the tops of the dinner rolls with the garlic butter mixture. Cover baking tray with aluminum foil and bake for 5 minutes until rolls are soft and cheese is melted.

PHILLY CHEESESTEAK SLIDERS
Wash hands. Preheat oven to 350°F.

Separate the tops and bottoms of your rolls and place the bottoms in an 11″ x 7″ casserole dish.

Cook the steak meat in a skillet, adding salt and pepper to taste. Place the steak aside.

Sauté the pepper and onions until they are tender.

Spread a thin layer of mayo on the tops and bottoms of the rolls.

When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.

Place a layer of provolone cheese over the peppers and onions. Then place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and minced dried onions.

Cover with foil and bake for 10 minutes. Remove foil and continue baking for another 5-10 minutes, or until cheese is melted. Cut and serve.