The Super Bowl is right around the corner on February 9 and as the Chiefs and Eagles face off, you’re faced with what to feed everyone. These three scrumptious sliders offer a savory option to add to your Super Bowl spread. Sliders are a timeless and practical game day finger food allowing for easy serving and cleanup – so you can enjoy the game too! You can try out a couple of these different styles in sliders, depending on what you’re craving, and see what you think your crowd might like – or go ahead and make all three, especially if you plan to have a lot of guests with differing dietary needs.
Whether you prefer ground beef mini burgers or rich mini ham sandwiches, sliders are the perfect handhelds to fill your guests up. You can take these recipes and add your own twist on them to get the desired effect to go with all your Super Bowl sides.
1. Ham Sliders on Hawaiian Rolls
Arguably the best sliders, these ham sliders graced with poppy seeds are such a flavorful take on a slider with the perfect amount of crispiness. By brushing butter or egg on the Hawaiian rolls before sprinkling poppy seeds and popping them in the oven, you get an extra wave of flavor. These sliders are also super simple to whip up because you can make them in the oven rather than firing up the grill. It’s also a great snack to make with leftover ham, or you can buy deli-sliced cooked ham.
Ingredients:
- Hawaiian Sweet Rolls (12 rolls)
- Cooked Sliced Ham – About 3/4 a pound
- Swiss cheese – About 3/4 a pound
- 1/2 Cup Unsalted butter
- 1 tablespoon Dijon mustard. This can be substituted with any mustard, but dijon will give it the perfect tanginess.
- 1 tablespoon Poppy seeds – You can also use bagel seasoning as a substitute
- 2 teaspoons Dried minced onion or onion powder
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon of Salt and pepper, or to taste
Instructions:
Preheat your oven to 350F and use a large bread knife to slice the Hawaiian rolls to separate the tops from the bottoms so you have a working base and a top chunk comprised of the top halves. You don’t need to slice the rolls individually. On this base layer, place the ham and cheese onto each roll and put the top slab back on. In a small bowl whisk together the melted butter, mustard, poppy seeds, onion, Worcestershire sauce, salt, and pepper. Once combined, slowly pour the mixture over the rolls. Then, cover with foil and allow to sit for 5 minutes before placing in the oven. Bake covered for 20 minutes. Serve immediately or reheat after storing in the refrigerator for up to 3 days.
2. Traditional Sliders
Traditional sliders are a mouth-watering option you can’t go wrong with. You can put your spin on them and cook them to your preferred temperature. Another easy option for prepping these sliders is to set out fixings (e.g., arugula, tomatoes, red onions, and cheeses) for guests to make their own sliders when you bring the patties off the grill.
Ingredients:
- 2 pounds of Premium Ground Beef (80 percent lean)
- 1 tablespoon of Dijon Mustard
- 3 tablespoons of Olive Oil
- 1 teaspoon Chopped Thyme Leaves
- 3 teaspoons Chopped Garlic
- 1 teaspoon of Salt
- 1 teaspoon of Ground Black Pepper
Fixings:
- 6 ounces of grated Gruyere or other Cheeses of your preference
- 12 Small Brioche Buns
- 4 ounces of Baby Arugula
- 3 Medium Tomatoes, Sliced in 1/8-inch-thick Rounds
- 2 Small Red Onions, diced or sliced in 1/8-inch-thick rounds
Instructions:
Combine ground beef and the above ingredients in a large bowl. Use a fork or combine with your hands to fold in all the ingredients and press into two-inch patties. Once the grill is heated, carefully brush the grate with 1 tablespoon of olive oil to prevent the meat from sticking. Then, place the patties on the grill and cook for four minutes. Then, flip the patties and cook for another 4-6 minutes, unless you like your burger well done, then leave it on a couple more minutes until the sides are well cooked through. You can even add the cheese to the patties for the last 2 minutes of cooking.
3. Crock Pot – Pulled Pork Sliders
Pulled Pork sliders truly satisfy that barbecue craving and are simple to whip up. If you prefer to make pulled pork in the oven, please see the bottom note for adjustments. To make this recipe even easier, though, you can prep the pork in a crock pot and leave the setting to warm once finished to keep it warm for your guests throughout the long game.
Ingredients:
- 3-4 pounds of Pork Shoulder (Pork butt is best) bone-in or boneless
- 1 teaspoon Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 2 teaspoons Kosher Salt
- 2 tablespoons Brown Sugar
- 1-2 tablespoons Olive Oil (or Avocado oil)
- 1 Onion (chopped)
- Brioche buns or Pretzel buns
- Optional for serving: Coleslaw, Barbecue sauce
Instructions:
Place the pork in a small bowl and rub it with paprika, garlic powder, cumin, chili powder, salt and brown sugar. Heat up a large skillet with 1-2 tablespoons of olive oil and brown the pork shoulder on all sides (for about 3 minutes per side). Place the browned pork in the crock pot and layer the onions on top. Cook on the low setting for about eight hours. After eight hours, you can shred the pork with two forks and mix it with all the sauce at the bottom of the crock pot. Serve on toasted brioche or pretzel buns.
Pulled pork in the oven:
To cook this recipe in the oven, preheat your oven to 300 degrees Fahrenheit. Follow the above steps to prep the meat, then place the pork in a Dutch oven pot. Cover and cook in the oven for three hours. Then, remove the lid and cook for another 1-2 hours, or until the pork easily falls apart with a fork.
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