Pull Apart Sliders Recipes

PULL-APART CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

PULL-APART SLIDERS

Steps:

• Preheat broiler with a rack in upper third. Divide beef into twelve 3-inch round patties; place on a rimmed baking sheet and season with salt and pepper. Broil until browned, about 8 minutes. Transfer to paper towels.
• Switch oven to 350°F. Using a serrated knife, split rolls in half horizontally. Place bottom half on a parchment-lined rimmed baking sheet. Layer with half of cheese; top each roll with a burger patty. Layer with remaining cheese; place other half of rolls on top. Brush rolls with melted butter and sprinkle with sesame seeds. Bake until cheese is melted and rolls are lightly toasted but still soft, 8 to 10 minutes. Using toothpicks, skewer each slider with a small piece of lettuce and tomato and cornichon slices on top; serve.

PULL-APART MEATBALL SLIDERS

Steps:

• Heat the oil in a large pan, and fry the meatballs for about 8-10 mins, or until browned and cooked through. Set aside. Heat the oven to 180C/160C fan/gas 4.
• Carefully split the whole batch of rolls through the middle, ensuring they remain attached at their sides. Lay the bottoms of the rolls in a roasting tin lined with a sheet of scrunched-up baking parchment or foil. Spread the tomato sauce over, then place one meatball on every roll. Sprinkle over the mozzarella, then cover with the tops of the rolls, pressing down gently.
• Brush with the melted butter, then sprinkle over the oregano and parmesan. Cover with foil and bake for 20 mins, uncovering for the final 5 mins so the tops become golden.

PULL-APART CUBAN SLIDERS

Steps:

• Mix the butter and oregano together in a small bowl until combined.
• Split the attached dinner rolls in half horizontally with a serrated knife, keeping the rolls in each half attached. Set the top half aside. Transfer the bottom half, cut-side down, to a cutting board; spread half of the oregano butter over the top and transfer to a 12-inch cast-iron skillet, butter-side down (cut-side up).
• Stack the sliced cheese and cut into four equal stacks. Arrange the cheese slices evenly over the roll bottoms in the skillet (the cheese can overlap).
• Stack the sliced ham and cut into four equal stacks. Arrange the ham slices evenly over the cheese (the ham can also overlap). Scatter the shredded pork evenly over the top.
• Heat another 12-inch cast-iron skillet over medium-high heat.
• Stir the pickles and mustard together in a small bowl and spread on the cut-side of the reserved top half of the rolls, then place it, cut-side down, on the shredded pork to close the sandwich. Spread the remaining oregano butter over the roll tops.
• Set the skillet with the sandwich over medium-low heat. Carefully place the hot cast-iron skillet directly on top of the sandwich to press and toast the roll tops. Cook until the cheese is melted and the rolls are toasted, about 5 minutes.
• Meanwhile, combine the avocado, cilantro, orange juice and lime juice in a medium bowl. Mash and combine with a fork. Season with salt and pepper.
• Carefully remove the top skillet and use 2 large spatulas to transfer the sandwich to a serving platter. Serve whole with avocado dip and plantain chips, letting guests pull apart their own sliders.