2 (3 oz.) pkgs. corned beef, thinly sliced
1 c. sauerkraut, drained
10 slices Swiss cheese, cut in quarters
Arrange corned beef on rye. Cover lightly with sauerkraut. Top with Swiss cheese.
Bake at 350 degrees for 10 minutes, or until cheese melts. Serve hot.
Prep Time: 10
Cook Time: 5 min
Serves: 8 sliders
Vegetable oil, for brushing and coating grill
1 pound ground chuck
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 thin slices Swiss cheese, cut into small squares to fit the sliders
8 slider buns, halved and toasted
Toppings Bar, optional:
Chive sour cream
Mayonnaise and ketchup mixture (1/2 mayonnaise, 1/2 ketchup)
Grilled pineapple slices
Black bean salsa
Pico de gallo salsa
Heat the grill or grill pan to medium heat (350 degrees F) and rub the grate with a towel dipped in oil.
In a large bowl, mix together the meat, salt, and pepper until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil. Cook the patties until browned on first side, about 1 to 2 minutes. Flip, top with cheese, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. If you are using a grill pan, tent the burgers with foil to melt the cheese.
Serve the patties on the slider buns with optional toppings.
SERVINGS: 6 SERVINGS
PREP TIME: 5 MIN.
COOK TIME: 9-12 MIN.
1 pkg. PRE-COOKED Chicken Tender strips/nuggets (breaded or skinless)
1/2 cup finely chopped bell pepper
3 tbsp. Buffalo Wings Sauce
12 mini dinner rolls
dash ground pepper
Coat Chicken in the Buffalo Wings Sauce; place on cookie sheet or Broiler pan.
sprinkle with bell peppers and *ground pepper.
GRILL or broil- following instructions on chicken strips. turning once.
SERVE on rolls with lettuce and cheese with Ranch dip.
BBQ – Mini Chicken Sliders
Prep Time: 25
Prep Time: 5
Time: 6 min
Serves: 6 servings
1 1/2 pounds boneless skinless chicken breast
1 large white onion
3 cloves whole garlic
2 teaspoons grated ginger
2 tablespoons rice wine vinegar
4 tablespoons light soy sauce
2 teaspoons sesame oil
6 brioche rolls or roll of choice
8 slices havarti cheese
2 tomatoes, sliced
1 red onion, sliced into rings
1 cup shredded iceberg lettuce
Heat grill to medium.
Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly.
Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don’t try to cook faster over high heat as the outside will be cooked and not the inside.)
To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.
And Of course, there are the “Make Your Own” sandwich Sliders –
All you do is get a tray of deli meats, some mini buns or bread and some fun garnishes like pickles, olives, tomatoes, onions and lettuce. And of course, the condiments like mayo, mustard, etc. I recommend whipping up a unique “special sauce” of your own too like a spicy honey mustard or horseradish mayo!