50 Slider Sandwich Recipes

Each recipe makes 12 slider sandwiches.

1. Classic beef burger. Form 1½ lbs (680 g) of ground beef into 3-inch (7.5 cm) patties, season with salt and pepper. Cook in a greased skillet over medium-high heat for 3-5 minutes per side. Place on mini burger buns with ketchup and lettuce.

2. Bacon cheeseburger. Follow recipe #1; top each patty with a slice of cheddar cheese during the last minute of cooking. Top with mini burger buns, ketchup, mayo, pickles, and bacon.

3. Tex-Mex. Follow recipe #1, mixing 1 cup of shredded Pepper Jack cheese into the ground beef. Top with guacamole, pico de gallo, and hot sauce on mini burger buns.

4. With blue cheese. Mix 6 tablespoons softened butter with 1/3 cup crumbled blue cheese. Make beef patties (No. 1). Place on mini burger buns with the cheese mixture; top each serving with a ring of fried onion.

5. Cheeseburger with pimento. In a food processor, puree 1/2 cup shredded cheddar, 2 tablespoons each mayonnaise and pimento peppers, and 1 tablespoon pickled jalapeños. Follow recipe #1. Place on mini burger buns with pimento cheese sauce.

6. With meatballs and parmesan. Combine 1 pound meatloaf mixture (ground beef, pork, and veal), 1/2 cup grated Parmesan, 1/4 cup each bread crumbs, chopped parsley, and milk, 1 lightly beaten egg, 1 teaspoon salt, and a couple of grinds of pepper. Form into 1.5-inch (3.8-cm) balls (about 1/2 cup). Bake at 425°F (220°C) until set, 13-15 minutes. Toss with 1 cup warm marinara sauce. Place each meatball on the bottom of a mini bun, top with grated mozzarella and Parmesan; broil until the cheese melts, then top with the bun top.

7. "Caprese". Toss 1½ lb. cherry tomatoes with 1/4 cup olive oil and 4 crushed garlic cloves on a rimmed baking sheet; season with salt and pepper. Bake at 450°F (245°C) until lightly browned, about 20 minutes; cool. Place on mini burger buns topped with sliced ​​fresh mozzarella and fresh basil.

8. Caprese with eggplant. Cut 2 small eggplants into 1/2-inch-thick rounds (12 total); sprinkle generously with salt and let rest for 30 minutes. Pat dry, then coat each slice in flour, dip in 3 beaten eggs, and coat with breadcrumbs. Deep-fry in batches in vegetable oil at 375°F (190°C), turning, for 2 minutes until golden brown; pat dry. Season with salt. Make Caprese sandwiches (No. 7), adding an eggplant slice to each.

9. With sausage mince and pepper. Form 1 pound of spicy Italian sausage into 5 cm (about 1/2 inch) patties. Cook in a greased nonstick skillet over medium-high heat until golden brown, about 3.5 minutes per side. Top each with 1/2 slice of provolone cheese during the last minute of cooking. Place on mini burger buns topped with canned roasted peppers.

10. "Sloppy Joe" Brown 1 pound ground beef in vegetable oil in a large skillet over medium heat with 1 chopped onion, 1 chopped red bell pepper, 2 tablespoons salt and pepper. chili powder and 1/2 teaspoon garlic powder, about 6 minutes. Add 1/2 cup each water, ketchup, and chili sauce (such as Heinz). Simmer until thickened, 5 minutes. Season with salt and pepper. Serve on mini potato buns.

11. "Sloppy Joe" in Italian. Follow recipe #10, using ground sweet Italian sausage instead of beef; omit the chili powder and add 1 teaspoon dried oregano. Replace the ketchup with 1 cup marinara sauce; omit the chili sauce. Serve on mini buns with shredded mozzarella.

12. Cheesesteak. Season 1 pound sliced ​​sandwich steak with salt, pepper, and 1/2 teaspoon garlic powder. Brown in vegetable oil in a large skillet over high heat until cooked through, 3 to 4 minutes; remove. Add 1 sliced ​​onion and 1/2 each sliced ​​red and green bell pepper to the skillet; cook over medium-high heat until softened, 7 minutes. Stir in the steak and 1 cup cream cheese spread. Place on mini buns and top with cream cheese spread.

13. With French dip. In a large skillet, sauté 1 large sliced ​​onion in butter over medium-low heat for about 35 minutes, until richly golden; set aside. Add 2 x 300 ml cans beef consommé and 1/4 cup dry sherry to the skillet and simmer for 5 minutes. Add 12 ounces (570 g) of roast beef slabs and heat through. Remove the roast beef from the sauce and place on mini burger buns along with the onions; season with salt and pepper. Serve with the dipping sauce.

14. With falafel. In a food processor, finely chop 1 cup each fresh cilantro and parsley, 1/2 cup chopped onion, 2 cloves garlic, 1 teaspoon ground cumin, and 1/2 teaspoon salt. Add 1 can chickpeas (16 oz, drained and rinsed) and process until crumbly. Remove and stir in 1/2 cup panko breadcrumbs and 1 lightly beaten egg. Refrigerate for 20 minutes. Form into small balls (about 12). Deep-fry in vegetable oil at 350°F (180°C) until heated through and golden brown, about 6 minutes. Place each falafel in a mini pita bread along with shredded lettuce and tomato slices, drizzle with tahini paste and lemon juice.

15. With sausages and sauerkraut. Brown 12 ounces (340 g) of sliced ​​cooked bratwurst in olive oil in a skillet over medium heat, about 1 minute per side. Toast 12 halved mini pretzel rolls, then sprinkle the cut sides with 2 cups of grated Havarti cheese with dill. Bake for 1 minute at 350°F (180°C) to melt the cheese. Place the bratwurst on the buns along with grainy mustard and warm sauerkraut.

16. "Ruben". Spread Russian dressing on halved mini burger buns and fill with sliced ​​pastrami, sauerkraut, and grated Swiss cheese. Bake for about 10 minutes at 350°F (180°C), until the pastrami is heated through and the cheese is melted.

17. With lamb, Greek style. Mix 680 g of ground lamb with 1/2 tsp. pumpkin pie spicesForm 7.5 cm (about 1/2") patties and season with salt. Fry in an oiled skillet over medium-high heat for 3-5 minutes per side. Serve in mini pita bread along with tzatziki sauce, crumbled feta, and chopped tomatoes.

18. With lamb, Spanish style. Season 1½ lb. boneless lamb tenderloin with salt, pepper, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Brown in vegetable oil in a medium ovenproof skillet over moderate heat, turning, about 2 minutes. Bake at 400°F (200°C) for about 25 minutes, or until a thermometer inserted into the thickest part registers 130°F (57°C). Let stand for 10 minutes, then slice thinly. Mix 1/2 cup mayonnaise with 1/4 cup chopped green olives. Place the lamb on mini buns along with the mayonnaise mixture, sliced ​​roasted red peppers, baby arugula, and grated Manchego cheese.

19. Cuban burger. Rub 1 pound pork tenderloin on all sides with 1 tablespoon salt, 1 1/2 teaspoons each garlic powder and dried oregano. Grill over medium heat, turning occasionally, until a thermometer inserted into the center registers 145°F (62°C). Let rest for 10 minutes and slice thinly. Place the pork on mini buns along with mustard, ham, Swiss cheese, and pickles. Press firmly between two baking sheets and bake at 350°F (180°C) for 4 minutes, until the cheese is melted.

20. With porchetta. Season 1 pound pork tenderloin on all sides with 1 tablespoon salt, 1 tablespoon ground fennel, and 1/4 teaspoon pepper. Grill over medium heat, turning occasionally, until a thermometer inserted into the center registers 145°F (62°C), about 15 minutes. Let rest for 10 minutes and slice thinly. Mix together 3/4 cup mayonnaise, 2 grated garlic cloves, 1 tablespoon each lemon juice and chopped rosemary. Place the pork on mini buns along with the garlic mayo and arugula.

21. With barbecue pork. Rub 450 g of pork tenderloin on all sides with 3 tbsp. barbecue seasoningsGrill over medium heat for about 15 minutes, turning, until a thermometer inserted into the center registers 145°F (62°C). Let rest for 10 minutes and slice thinly. Toss with 1/4 head of thinly sliced ​​cabbage, 1/4 cup each barbecue sauce and apple cider vinegar; season with salt and pepper. Place the pork on mini buns along with barbecue sauce, pickles, and coleslaw.

22. With chicken meatballs. Combine 1 pound ground chicken, 1/2 cup shredded cheddar, 1/4 cup each bread crumbs, chopped parsley, and milk, 1 egg, 1 teaspoon salt, and a couple of grinds of pepper. Form into 1.5-inch balls (about 1/2 inch). Bake at 425°F (220°C) until set, 13-15 minutes. Heat 3/4 cup barbecue sauce with 1/4 cup water; toss with meatballs. Place each meatball on the bottom of a mini bun and top with shredded cheddar; broil until the cheese melts. Add bun tops.

23. With Jamaican chicken. Mix 680 g of minced chicken with 2 tsp. jerk seasoningForm 7.5 cm (about 1/2") patties, season with salt and pepper. Cook in a greased skillet over medium-high heat for 3 to 3.5 minutes per side. Serve on mini-burger buns with spicy mayo, coleslaw, and mango slices.

24. With tandoori chicken. Pound 2 skinless, boneless chicken breasts (15 lbs., 18 g) until 1/2 inch thick; marinate in 1/4 cup each plain yogurt and tandoori paste for 3 hours. Remove chicken from marinade and grill over medium-high heat, turning once, 8 to 10 minutes; slice. Toss 1 bunch trimmed green onion with olive oil and season with salt; grill 1 to 2 minutes, turning once. Place meat and onions on mini burger buns topped with yogurt, fresh cilantro, and mint.

25. With deep-fried chicken. Quarter 3 boneless, skinless chicken thighs (about 1 pound) and marinate for 1 hour in 2.5 cups buttermilk. Combine 1.5 cups flour, 1.5 teaspoons each baking powder, paprika, onion powder, and salt. Remove the chicken from the marinade and coat in the flour mixture. Deep-fry in batches in vegetable oil at 350°F (182°C) until cooked through and golden brown, 5-6 minutes. Place on toasted, buttered mini scones along with the pickles.

26. With Buffalo chicken. Fry the chicken according to recipe #25; toss with 1/4 cup Buffalo hot sauce and 2 tablespoons melted butter. Place on mini burger buns with blue cheese dressing, shredded carrots, and celery slices.

27. With Thai chicken. Combine 1½ lbs (680 g) ground chicken, 1 tbsp each fish sauce, brown sugar, grated peeled ginger, grated garlic, ½ tsp each ground turmeric, and lime zest; form into 3-inch (7.5 cm) patties, season with salt and pepper. Cook in an oiled skillet over medium-high heat for 3 to 3 1/2 minutes per side. Place on mini burger buns with peanut sauce and lettuce. Serve with lime wedges.

28. With grilled chicken and chipotle. In a medium saucepan, saute 1 sliced ​​onion in vegetable oil over high heat until softened, 5 minutes. Add 1/8-ounce jar taco sauce and 1/2 to 1 chopped chipotle chile in adobo sauce, plus 2 tablespoons of the sauce, and bring to a gentle simmer. Add 2 cups of shredded skinless grilled chicken. Cook for 2 minutes, stirring occasionally, until heated through. Serve on mini buns with coleslaw.

29. With tuna and cheese. Heat 1/4 cup milk in a saucepan over medium heat until steaming. Whisk in 3/4 cup each diced processed cheese and grated cheddar until smooth. Stir in 2 x 5-ounce cans white tuna fillets (drained and flakes), 2 sliced ​​green onions, 1 diced plum tomato, and 2 tablespoons chopped dill. Serve on mini buns.

30. With Italian tuna salad. Toss 2 5-ounce cans Italian tuna in oil (drained), 1 cup chopped jardiniere vegetables plus 2 tablespoons brine, 1/2 cup sliced ​​fennel plus 2 tablespoons chopped fronds, 1/2 a minced red onion, and 1/4 cup olive oil; season with salt and pepper. Serve on mini buns with sliced ​​tomatoes and arugula; drizzle with olive oil.

31. With lobster. Combine 2 cups chopped cooked lobster meat, 1/2 cup chopped celery, 1/4 cup mayonnaise, 2 tablespoons each lemon juice, chopped chives, and celery leaves. Refrigerate for 1 hour. Toast 6 hot dog buns, slit down the center, then brush with melted butter. Slice in half and fill with lobster salad.

32. Po-boy with shrimp. Toss 18 oz peeled and deveined large shrimp with 6 tbsp melted butter, 1 tbsp Old Bay seasonings and 2 minced garlic cloves. Brown in a large skillet over high heat for 2-3 minutes; chop as desired. Mix 2/3 cup mayonnaise, 1/4 cup each chopped celery, shallot, and basil, and 2 tablespoons lemon juice. Place the shrimp on mini burger buns along with the mayonnaise mixture and lettuce.

33. With crab cakes. Mix together 1 pound crab meat (sorted through), 3/4 cup panko breadcrumbs, 1/4 cup mayonnaise, 1 lightly beaten egg, 2 chopped green onions, 1 tablespoon each Dijon mustard and chopped dill, 1 teaspoon Old Bay seasonings and 1/2 teaspoon salt. Form patties into 5 cm (about 12 in) thick patties, then coat in panko breadcrumbs. Fry in an oiled skillet until golden brown, 2-3 minutes per side. Serve on mini potato buns with tartar sauce, tomato slices, and lettuce.

34. Turkey club sandwich. Toast and quarter 9 slices of white sandwich bread. Mix 1/2 cup mayonnaise with the zest and juice of 1/2 lime; spread on the bread. Layer 12 slices of bread with the sliced ​​turkey, bacon, and tomato slices, then add another slice of bread (mayo-side up). Add more turkey, avocado slices, and lettuce. Top with the remaining bread; secure with toothpicks.

35. With turkey and green sauce. Combine 1½ lbs (680 g) ground turkey with 1 tablespoon Dijon mustard; form into 3-inch (7.5 cm) patties (about 12 cm) wide, season with salt and pepper. Cook in a greased skillet over medium-high heat until cooked through, about 3 minutes per side. Puree in a blender 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons each chopped parsley, chives, and tarragon, 1 tablespoon each capers and lemon juice, 2 anchovies, and 1 clove garlic. Place patties on mini buns along with Green Goddess sauce, cucumber slices, and watercress.

36. With turkey and mushrooms. Combine 1½ lbs (680 g) ground turkey with 1 tbsp Worcestershire sauce. Form into 3-inch (7.5 cm) patties; season with salt and pepper. Cook in a greased skillet over medium-high heat for 3 minutes per side, topping each with a slice of Swiss cheese during the last minute of cooking. Sauté 8 lbs (230 g) sliced ​​mushrooms and 1 sliced ​​onion in butter in a skillet until golden brown, 8 minutes; season with salt and pepper. Place patties on mini buns topped with Dijon mustard and mushrooms.

37. California vegetable burgers. Scoop the bottoms of 12 multigrain mini buns; drizzle with olive oil and spread with cream cheese. Fill with grated carrots, sliced ​​bell peppers, tomatoes, cucumbers, and avocado, shredded lettuce, and alfalfa sprouts; drizzle with lemon juice. Season with salt and pepper.

38. Vegetables in Greek style. Scoop the bottoms of 12 multigrain mini buns; drizzle with olive oil and spread with hummus and olive tapenade. Fill with sliced ​​red pepper, tomato, and cucumber, fresh parsley, and crumbled feta; season with pepper.

39. With bean cutlets. Mash 2 x 14-ounce cans of drained and rinsed pinto beans with a fork until crumbly. Stir in 2 lightly beaten eggs, 1/2 cup bread crumbs, 2 tablespoons grainy mustard, 1 teaspoon each smoked paprika, ground cumin, and salt. Form into 2-inch (5-cm) patties and coat in breadcrumbs. Cook in a greased skillet over medium heat for 2 1/2 to 3 minutes per side, until heated through and crispy. Top each with a slice of Muenster cheese during the last minute of cooking. Place on mini buns with spicy mayo, lettuce, and tomato slices.

40. With Spanish tortilla. In an ovenproof nonstick skillet, cook 12 oz (340 g) thinly sliced ​​Yukon Gold potatoes and 1 small sliced ​​onion in 1/3 cup olive oil, covered, over medium-low heat, until softened, about 30 minutes. In a large bowl, lightly beat 8 eggs; season with salt and pepper. Pour the eggs into the skillet and gently fold into the potatoes. Cook for 5 minutes, until the bottoms are set. Transfer to the oven and bake at 400°F (200°C) until set, 10-15 minutes. Cool. Cut into 2-inch (5 cm) squares and place on mini burger buns with garlic mayo and sliced ​​piquillo peppers.

41. With bacon, eggs and cheese. Lightly beat 6 eggs with 1/4 cup milk and 1/2 teaspoon salt. Melt 1 tablespoon butter in a medium ovenproof skillet over medium heat. Add the eggs and cook, undisturbed, for 3-4 minutes, until just set. Stir in the sliced ​​cheddar; broil until melted. Cut the eggs into 2-inch squares; place on buttered, toasted bacon-topped mini bagels.

42. Waffles with egg and bacon. Combine 2 tablespoons each warm melted butter and maple syrup; spread onto 24 toasted mini waffles. Make sandwiches according to recipe #41, serving on waffles.

43. With sausage cutlets. In a small saucepan, melt 3 tablespoons butter with 1/4 teaspoon. jerk seasoning Over medium heat. Add 1/4 cup flour and whisk until bubbly, 2 minutes. Add 1.5 cups whole milk and simmer, stirring, for 3 minutes, until thickened. Season with hot sauce and salt. Place the cooked sausage patties on toasted mini scones along with the sauce.

44. With smoked salmon. Spread toasted mini bagels with green onion cream cheese. Top with capers, slices of smoked salmon, red onion, tomatoes, and cucumbers; drizzle with lemon juice.

45. With strawberries and brie. Combine 2 cups sliced ​​strawberries, 2 teaspoons each sugar, balsamic vinegar, and chopped thyme; let sit 30 minutes. Place a slice of Brie on the bottom halves of the mini burger buns; bake at 350°F (180°C) until heated through, 2 minutes. Add the strawberries and top with the bun tops.

46. ​​With meatloaf. Halve 6 1-inch-thick slices of warm meatloaf. Place on mini burger buns with mayo and pickles.

47. With fried oysters. Lightly beat 1 egg with 1/4 cup buttermilk and 2 teaspoons hot sauce; add 12 shucked oysters and let sit for 30 minutes. Combine 1/2 cup each cornmeal, cornstarch, and 1 teaspoon salt. Old Bay seasonings and salt. Remove the oysters from the buttermilk and coat them in the starch mixture. Deep-fry in batches in vegetable oil at 185°C until golden brown, 3-4 minutes. Place on mini buns with mayonnaise and canned corn relish.

48. With Asian bacon. Microwave 1/3 cup brown sugar with 1 tablespoon Sriracha sauce for 1 minute; stir until smooth. Divide 12 thick slices bacon between 2 racks set on rimmed baking sheets; bake at 375°F (190°C) for 15 minutes. Brush with the sugar mixture and sprinkle with 1 teaspoon Chinese 5-spice seasoning. Bake until golden brown and crisp, 20-25 minutes. Place on warmed mini burger buns with mayo, hoisin and Sriracha sauce, cilantro, and cucumber slices.

49. Sweet Potato BLT. Trim the ends of 3 sweet potatoes and cut into 1/2-inch-thick rounds (24 total); toss with 1 tablespoon vegetable oil and season with salt and pepper. Bake on a baking sheet at 425°F (220°C) until tender, 20 minutes; cool. Assemble sandwiches with mayonnaise, bacon, lettuce, and tomato slices.

50. With turkey teriyaki. Combine 1½ lbs. ground turkey with 2 tablespoons teriyaki glaze; form into 3-inch (7.5 cm) patties (about 1/2 inch) each, season with salt and pepper. Bake for 4 minutes on a foil-lined baking sheet, brush with more glaze, and bake for 2 minutes. Top each patty with a slice of cheddar; bake for 30 seconds. Place on mini buns with mayo, Sriracha, red onion, and pineapple slices.




Votes: 15