Sliders

I had never heard of sliders until a few years ago. Now they're popular enough that I can't go a week without seeing another recipe for them.

To that end, here are six slider recipes to help you through the day, including Chipotle Pepper Jack Sliders and Caribbean Jerk Sliders. Enjoy!

TURKEY REUBEN SLIDERS

This is from Lidey Heuck at The New York Times cooking enewsletter. For this recipe, Lidey wrote, "With turkey, melty Swiss, sauerkraut, Thousand Island dressing and a buttery glaze, these turkey Reuben-inspired sliders are an instant crowd-pleaser. So much so, you’ll probably want to double the recipe. Sandwiches can be labor intensive to make for a crowd, but a package of Hawaiian sweet rolls makes this approach easy. If you want to scale up, two batches of sandwiches can be baked side-by-side on a sheet pan—just be sure to wrap the pan tightly with foil so the cheese melts. Serve with extra dressing on the side for dipping, if desired, and watch the sandwiches disappear!"

Ready in: 40 minutes; Yield: 12 sliders

To view this online, go to https://cooking.nytimes.com/recipes/777928898-turkey-reuben-sliders. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1 (12-ounce) package Hawaiian sweet rolls

1/3 cup Thousand Island or Russian dressing, plus extra for dipping

1/2 pound thinly sliced roasted deli turkey

1-1/2 cups jarred sauerkraut, drained and squeezed in a paper towel

1 teaspoon caraway seeds, divided

6 ounces thinly sliced Swiss cheese

3 tablespoons unsalted butter

2 teaspoons minced dried onion

1 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt (such as Diamond Crystal)

Preparation

Heat the oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides.

Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls.

Place the bottom half of the rolls in the prepared pan, cut-side up, and spread half the Thousand Island dressing on top. Spread the remaining dressing on the cut side of the top rolls.

Add the turkey, layering it evenly over the bread. Scatter the sauerkraut over the turkey, and sprinkle 1/2 teaspoon of the caraway seeds on top. Layer the cheese over the sauerkraut, and finally, place the top half of the rolls over the cheese. (See Tip for make-ahead instructions.)

In a small skillet, combine the butter and remaining 1/2 teaspoon caraway seeds. Cook over medium-low heat, swirling the pan, until the butter is melted and the seeds are sizzling. Cook for 1 to 2 minutes more, until the caraway seeds are fragrant and the butter is beginning to foam. Off the heat, stir in dried onion, Worcestershire sauce and salt.

Brush the butter mixture all over the tops and sides of the rolls.

Cover the sliders tightly with foil and bake for 20 minutes. Remove the foil and bake, uncovered, until the tops of the rolls are toasted, about 5 minutes.

Using the overhang, carefully lift the parchment paper and rolls and transfer to a cutting board. Cut rolls into individual sandwiches with a large, serrated knife and serve hot or warm.

Tip

To make in advance, complete the recipe up to the end of step 4. Cover the sandwiches and refrigerate for up to 24 hours. Resume the recipe at step 5 and bake as directed.

CHEESEBURGR SLIDERS

This is from Gabriel H. Sanchez at The New York Times cooking enewsletter. For this recipe, Gabriel wrote, "Keeping meals quick and fun can mean the difference between a relatively chill evening and pure chaos in my house, so these quick-cooking sliders are a great way to feed my three kids under 6. To make the patties, roll ground beef into small meatballs, then press them into 3-inch patties and give them plenty of seasoning before cooking. A large 12-inch pan can handle an impressive number of these patties, which helps to keep the cleanup to a minimum. Toasted Hawaiian rolls offer a sweet cushion for the burgers, which are finished with a melty blanket of cheese and your favorite toppings (we prepare caramelized onions ahead of time to garnish along with dill pickle chips). Served alongside baked French fries or a handful of potato chips, it’s a quick meal that’s always a perfect match for my little ones’ tiny hands."

Ready in: 20 minutes; Yield: 3 to 4 servings

This was featured in "7 Busy Parents Share Their Quickest Go-To Dinners", and can be viewed online at https://cooking.nytimes.com/recipes/777654990-cheeseburger-sliders. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

8 Hawaiian sweet rolls (from a 12-ounce package)

2 tablespoons unsalted butter, melted

1 tablespoon white sesame seeds

1 pound lean ground beef (10-percent fat)

Salt and black pepper

2 teaspoons vegetable oil

4 slices American cheese, cut into quarters

Preparation

Prepare the buns: Heat the broiler to high, with a rack positioned 6 inches from the heat source. Separate and cut the Hawaiian rolls into halves, arranging them evenly cut-side down across a baking sheet. Brush the top portions of the buns with melted butter and sprinkle with sesame seeds.

Place the baking sheet under the broiler for 30 to 45 seconds, until toasty and golden brown. Keep a careful eye on the rolls so they don’t burn. Remove from the oven, flip the bottom buns cut-side up and set the baking sheet aside in a warm place.

Divide the beef into 8 equal portions, then roll each portion into a large meatball. Place the meatballs on a large sheet pan lined with parchment paper. Cover the meatballs with a second sheet of parchment and use a sturdy spatula to flatten each meatball into a patty, about 3 inches wide and 1/2-inch thick. Remove the top layer of parchment and liberally season both sides of the patties with salt and pepper. (You can also flatten the patties by hand to save a bit of time!)

Add the oil to a 12-inch skillet (not non-stick) and heat over medium until hot. Working in batches if needed, add 8 patties to the pan and cook until the underside is browned with a slight char, 3 to 4 minutes. Flip the burgers and cook until almost done to your liking, 2 to 3 minutes more. When patties have about 1 minute remaining, arrange 2 squares of cheese on each patty and cover the pan with a lid until cheese is fully melted.

Assemble the sliders and garnish with your favorite toppings and condiments. Enjoy the sliders warm.

CARIBBEAN JERK SLIDERS

This is from Eddie Jackson on the Food Network.

Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.

Ingredients

1 pound ground chuck

2 teaspoons kosher salt

1-1/2 teaspoons ground allspice

1-1/2 teaspoons cayenne pepper

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons red pepper flakes

1-1/2 teaspoons light brown sugar

1-1/2 teaspoons dried thyme

1 teaspoon freshly ground black pepper

Nonstick cooking spray, for the pan

8 standard slices mild Cheddar

8 brioche slider buns

3 tablespoons unsalted butter, melted

Jerk Ketchup, recipe follows

8 Red Ale Onion Rings, recipe follows

Jerk Ketchup:

1 cup ketchup

Juice of 1 lime

1 teaspoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon brown sugar

1 teaspoon dried thyme

1/2 teaspoon kosher salt

Red Ale Onion Rings:

About 4 cups canola oil

2 large Vidalia onions

1 cup all-purpose flour

1-1/2 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 cup red ale

Coarse sea salt

Special equipment: a deep-fry thermometer; a spider

Directions

Preheat a grill pan over medium-high heat.

Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.

Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.

Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.

Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.

Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.

Jerk Ketchup:

Yield: 1 1/4 cups

Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.

Red Ale Onion Rings:

Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.

Meanwhile, peel the onions and slice into 1/2-inch-thick rings.

Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.

Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.

Cook’s Note

Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.

CHIPOTLE PEPPER JACK SLIDERS

This recipe begins, “Lean ground beef mini-burgers, or sliders, are kicked up with chipotle chili and topped with spicy pepper jack cheese.”

Makes 8 sliders (mini-burgers)

View online: http://diabeticgourmet.com/recipes/html/1227.shtml

Ingredients

1 pound Ground Beef (96% lean)

9 small whole wheat hamburger buns, split, divided

1 clove garlic, minced

1/2 teaspoon ground chipotle chili powder

2 slices pepper Jack cheese, cut in quarters

Directions

Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.

Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.

Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Evenly top with cheese during last minute of grilling.

Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.

Nutritional Information Per Serving: Calories: 201; Protein: 16 g; Fat: 6 g; Sodium: 266 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 3 g; Carbohydrates: 21 g

GRILLED CHICKEN TORTA SLIDERS

This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 boneless skinless chicken breasts (3/4 lb)

8 slider buns, split

1 tablespoon butter, melted

1/2 cup Old El Paso™ refried beans (from 16-oz can)

1/2 medium avocado, pitted, peeled, thinly sliced

2 slices (1 oz each) Monterey Jack cheese, quartered

2 green onions, thinly sliced on the bias

Chopped fresh cilantro, if desired

Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.

Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.

Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.

Top chicken with cheese, remaining ingredients and tops of buns.

Expert Tips

Craving a little more heat? Opt for pepper Jack cheese.

Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.