Score Big with Sliders for the Super Bowl

0

Alison Ladman, writing for The Associated Press, had a great story in Wednesday’s paper about making sliders for the Super Bowl. These are perfect for the game because they’re do-ahead, and, as she says, “you want to spend your time in front of the tube, not the stove.”

She has recipes for Barbecue Chicken Sliders with Slaw, Crab Cake Sliders with Easy Lemon Aioli, Shrimp Po’Boy Sliders, Maple Mustard Glazed Kielbasa and Corned Beef and Sauerkraut.

The Associated Press.

All sound fabulous. Her story, and the recipes, after the jump.

Sliders are great because they can be served as appetizers or entrees. And assembling a buffet of make-it-yourself sliders allows your guests to tailor the sandwiches to their liking.

Start with a basic roll that goes well with everything. Dinner rolls are a good size and French rolls are perfect for just about any sandwich. If you don’t find what you want in the bread aisle, try the bakery section or the freezer aisle; there will be several options available. You could also cut down a baguette into slider-sized pieces.

We’ve listed several fillings for slider sandwiches. These are all hot fillings, so consider rounding out the selection with some deli meats such as salami, turkey breast and ham, as well as a selection of cheeses and condiments. Simply set all the fillings out on the table and let your guests assemble and eat at will.

For each of these filling recipes, you will need 10 rolls.

Barbecue Chicken Sliders with Slaw
The meat and coleslaw are easily prepared ahead of time. Simply heat the chicken just before serving.
Start to finish: 15 minutes
Makes: 10 sliders

Meat from a 2- to 2 1/2-pound rotisserie chicken (about 1 1/2 pounds cooked chicken meat)
1 1/2 cups prepared barbecue sauce
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
1/4 teaspoon celery seed
1 teaspoon Dijon mustard
10-ounce package shredded cabbage or slaw mix

Place the chicken meat in a large skillet. Use 2 forks or your fingers to shred the meat. Add the barbecue sauce, mix well, then set over medium heat. Cook until warmed through, then transfer to a bowl, cover and set aside.

In a medium bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, celery seed and mustard. Toss in the shredded cabbage, then serve with the barbecue chicken.

Crab Cake Sliders with Easy Lemon Aioli
Start to finish: 20 minutes
Makes: 10 sliders

3/4 cup mayonnaise, divided
Zest and juice of 1 lemon
1 clove garlic, finely minced
1 teaspoon Dijon mustard
1/4 teaspoon crushed dried thyme
1 pound lump crabmeat
1 1/2 cups crushed kettle-cooked potato chips
1/2 cup minced celery
2 teaspoons Old Bay seasoning
2 eggs

Arrange an oven rack about 12 inches from the broiler. Heat the broiler. Spray a baking sheet with cooking spray.

In a small bowl, whisk together 1/2 cup of the mayonnaise, the lemon zest and juice, garlic, mustard and thyme. Set aside.

In a medium bowl, combine the crabmeat, potato chips, celery, Old Bay, the remaining 1/4 cup of the mayonnaise, and the eggs. Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.

Broil the patties for 3 to 4 minutes, rotating the pan as needed for even browning. Remove the baking sheet from the oven, flip each patty and broil for another 3 to 4 minutes. Keep a close eye on them to avoid burning.

Serve the crab cakes with the aioli.

Shrimp Po’Boy Sliders
Start to finish: 20 minutes
Makes: 10 sliders

For the mayonnaise:
1/2 cup mayonnaise
1/4 cup whole-grain mustard
1/4 teaspoon cayenne pepper (or more, to taste)
1/2 teaspoon ground black pepper

For the shrimp:
1/2 cup all-purpose flour
2 teaspoons Old Bay seasoning, divided
1 egg
2 tablespoons milk
1/3 cup cornmeal
1/3 cup bread crumbs
1 pound medium raw shrimp, peeled and deveined
Canola oil, for frying
Pickle slices

To prepare the mayonnaise, in a small bowl whisk together the mayonnaise, mustard, cayenne and black pepper. Set aside.

In medium bowl, combine the flour and 1 teaspoon of the Old Bay seasoning.

In another medium bowl, beat together the egg and milk.

In a third bowl, combine the cornmeal, bread crumbs and remaining teaspoon of Old Bay seasoning.

Working in batches, toss the shrimp first in the flour mixture, then through the egg mixture and lastly through the crumb mixture.

In a large saucepan over medium-high, heat about 2 inches of oil to 370 F.

Working in batches, fry the shrimp 2 to 3 minutes, or until golden and cooked through. Use a slotted spoon to transfer to paper towels.

Serve the shrimp with the mayonnaise and pickles.

Maple Mustard Glazed Kielbasa
Start to finish: 20 minutes
Makes: 10 sliders

1-pound package kielbasa
1/2 cup maple syrup
1/4 cup whole-grain mustard

Slice the kielbasa into 1/4-inch-thick diagonal slabs. You should get about 20 slices.

In a large, deep skillet over medium heat, combine the maple syrup and mustard. Add the kielbasa and cook until the sauce is thickened and the kielbasa is glazed, about 20 minutes.

Corned Beef and Sauerkraut
Start to finish: 10 minutes
Makes: 10 sliders

2 pounds thinly sliced corned beef or pastrami
1 pound sauerkraut
1 teaspoon caraway seeds
1/2 teaspoon poppy seeds
1/2 teaspoon fennel seeds
2 tablespoons Dijon mustard
2 tablespoons finely chopped dill or sour pickles
1 cup shredded Swiss cheese

In a medium saucepan over medium, heat 1/2 inch of water. Add the corned beef or pastrami, then cover the pan and heat until just warmed.

Meanwhile, drain the sauerkraut and squeeze any excess liquid out of it.

In a spice grinder or using a mortar and pestle, grind together the caraway seeds, poppy seeds and fennel seeds.

In a medium microwave-safe bowl, combine the sauerkraut, ground seeds, mustard and chopped pickles. Microwave on high for about 1 minute, or until hot.

Serve the hot corned beef alongside the sauerkraut and a bowl of shredded Swiss cheese.

Share.

About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply