Sliders - Done 3 Ways

Serves:
Ingredients:
For Chicken & Mozzarella Sliders:

6 thinly sliced boneless chicken breasts
Salt and pepper
1 tablespoon olive oil
1 Roma tomato, thinly sliced
12 fresh basil leaves
1 (8 ounce) package fresh Buffalo Mozzarella, sliced
12 slider buns, split

½ cup mayonnaise, combined with store-bought pesto, to taste

For Cheese Steak Sliders:

Grilled rib-eye steak, sliced thin
12 Provolone cheese slices
Caramelized onions
Sautéed mushrooms
12 slider buns, split

For Cuban Pork Sliders:

Pork tenderloin, sliced
Ham, thinly sliced
12 slices of Swiss cheese
Kosher dill pickle chips
Dijon mustard
12 slider buns, split
Directions:

For Chicken & Mozzarella Sliders:

Cut chicken breasts in half to fit a slider bun. Season both sides of chicken with salt and pepper. Lightly oil a grill or pan-grill over medium heat. Grill chicken until no longer pink inside, about 5 minutes each side. Set aside.

Toast slider buns by grilling them cut-side-down.

For each sandwich, layer cooked chicken breast, tomato slice, fresh basil leaf, and Buffalo Mozzarella slice between the toasted slider buns and top with a dollop of the pesto mayonnaise before securing them with a bamboo pick.


For Cheese Steak Sliders:

Grill the steak to desired doneness on a lightly oiled grill or pan-grill over medium heat. Set aside.

Toast slider buns by grilling them cut-side-down on the grill.

For each sandwich, layer the sliced, cooked steak with a provolone slice ~ top with the caramelized onions and sautéed mushrooms between the toasted slider buns. Secure with a bamboo pick.


For Cuban Pork Sliders:

Cook the pork tenderloin to desired doneness. Slice, and set aside.

Toast the slider buns by grilling them cut-side-down on the grill. Once toasted, spread both cut side of buns with Dijon mustard.

For each sandwich, layer the sliced, cooked pork with a slice of Swiss cheese and the Kosher dill pickle chips between the toasted slider buns. Secure with a bamboo pick.


 

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