Sliders for Super Bowl Sunday

SUPER BOWL SUNDAY
SERVE THIS!
PART ONE

SLIDERS
(Use Kings Hawaiian Bread or Brioche Rolls for these sliders)

I love this recipe because it is a crowd pleaser and REALLY easy

Chicken, Ham OR Sausage and Peppers Sliders

1 onion Chopped
1 stick of butter
3 Tablespoons Dijon or sweet hot mustard
2 Teaspoons of Worcestershire sauce
3 Teaspoons of poppy seeds and simmer until onions are soft
Saute Sausage and red and or green bell peppers with the onion if using this version of the recipe.

 

Grab a package of Hawaiian sweet dinner rolls and cut the entire package in half length wise as one large piece.

Place the roll bottoms in a aluminum foil lined 13 by 9 pan. Spread the onion mixture on the entire bottom. You will want to save about 1/4 of the mixture back.

Grab some Chicken or your Sausage and Peppers mixture, and seven to eight slices of swiss cheese. Put the mixture on top of the onions and then add the slices of cheese.

Add the roll tops after the cheese.

Cover with aluminum foil and refrigerate until ready to use.

Bake on 350 degrees for 20 minutes, covered with foil.

This one is made with Ham.  Be creative and choose the filling you want to use the method works great and is supper yummy!

MEATBALL SLIDERS

2 slice(s) white or sandwich bread, torn into 1-inch pieces
1/2 cup(s) whole milk

8 ounce(s) ground beef (85 percent lean) 

8 ounce(s) ground pork

4 ounce(s) ground veal

1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided

3 tablespoon(s) coarsely chopped fresh flat-leaf parsley

1 clove(s) garlic, minced

1 large egg

Coarse salt

marinara sauce

24 brioche rolls, split

1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese

1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders

Small basil leaves

Directions

1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
2. Roll mixture into 24 one-ounce balls (each about the size of a golf ball).
3. Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
4. Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

This one is super simple.  And definitely grill-friendly.  A simple olive oil marinade (I went with the basics here, but you can adjust the seasoning of the marinade to your liking.)  I added a smoked paprika because this seems to give the mushrooms a little bit more of that “meaty” flavor, but you could any spice combination that you want.  As far as toppings go, I modeled the burgers after one of those big fast food chains:  a little chopped onion/dill pickle relish, yellow mustard, and a nice generous helping of ooey-gooey-melty American cheese. But, the possibilities here are endless. Served between a pretzel roll, these won’t last long.
Hope you all have a great Labor Day Weekend!

 

 Portobello Sliders

 

Ingredients
8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container.  They will cook down a bit, so pick a size that you prefer.), cleaned and gills removed
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Pretzel rolls, lightly toasted

For the toppings:  cheese, mustard, chopped dill pickles, onions (your choice!)

Instructions
1. In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika until combined.
2. Place the mushroom caps on a rimmed baking sheet.
3. Using a silicone brush, gently and generously brush the marinade onto the tops of the mushrooms, turn them over, and brush the undersides of the mushrooms.  Let sit at room temperature for about 10-15 minutes.
4. Meanwhile, preheat your grill or grill pan.
5. Place the mushrooms, gill side up, on the grill or grill pan and cook until softened, about 3-4 minutes.
6. Flip the mushrooms over, gill side down, and cook for another 1-2 minutes.
7. If using cheese, add the cheese to the tops of the mushrooms at this point, and continue cooking for another 1-2 minutes, until the mushrooms are cooked through and the cheese is melted.
8. Assemble the burgers as desired.  Makes 6-8 sliders