When we plan our menu for tailgating or game watching parties, we want the food to be just as good as the game. The same old chips and dip aren’t very exciting. Neither are sliders made with just burger patties and the usual toppings.
Take your sliders to the next level by using other ingredients to fill the buns. There are so many ways to make tasty sliders and it would even be fun to offer a few different options so your guests can choose their favorite.
These are some of our favorite ways to build sliders or you can try our new recipe for Hot Italian Sliders, piled high with specialty meats from the Charcuterie case.
When it comes to bread, you can use slider buns from the bread aisle and from the bakery look for brioche rolls, dinner rolls, or FRESH hot dog buns cut in half.
Creative Ways Fill Sliders:
Meatballs with sauce, pulled pork, brisket, shredded buffalo chicken, meatloaf, sloppy Joe, chicken salad, taco meat, carnitas, chicken parmesan, French dip, caprese, barbecue chicken, shrimp cocktail, chili-cheese, mini fried chicken and waffles, fried fish and cole slaw, sweet & sour pulled pork with pineapple.
Hot Italian Sliders
Total Time: 30 minutes
1 bag FRESH bakery brioche rolls
1/2 cup mayonnaise
1/2 cup mustard
16 fresh basil leaves
8 slices Prosciutto di Parma
1 pkg Volpi Pepperoni, sliced
1 pkg Volpi Coppa, sliced
1 pkg Sopressata, sliced
1 pkg Belgioioso mozzarella, thin sliced
1/2 lb mixed olives, chopped fine, see note (from olive bar)
Slice the brioche rolls in half. Spread mayonnaise and mustard onto each half. Place the bottom half of the buns on a baking sheet and preheat a broiler to high. Begin layering with 2 basil leaves, 1 slice of folded prosciutto, 3 slices of pepperoni, 1 slice of coppa and 2 slices of sopressata. Top with 2 slices of mozzarella overlapping. Add a spoon full of chopped olives to the top of the cheese. Place under the broiler until cheese begins to melt. Top with bun and skewer with a whole olive. Keep warm in a 200 degree oven until ready to serve. Or serve at room temperature. Note: Reserve 8 whole olives before chopping.