Sliders are one of my go-to ideas when it comes to meal prep.  I want something easy to make that will also last a few days.  Let me tell you, they are delicious!  If you’re unfamiliar with “sliders” they are basically small sandwiches that are served warm with various meats, cheeses, condiments and toppings (think finger sandwich size).  You can mix and match the sandwich ingredients to create different flavors and serve as an appetizer or entrée.  I like to make sliders for lunches.  Two of the mini sandwiches are the perfect sized lunch plus they hold up very well over the course of a few days and are perfectly tasty when reheated.

I have 4 recipes to share with you today for sliders.  All are yummy in their own unique way!

First up is Balsamic Dijon Ham Sliders.  All the flavor comes from the balsamic Dijon sauce.  It’s very tangy and a little tart but is complemented well with the added seasonings.  You could even try substituting the ham for turkey!

The recipe can be found here.

Start by preheating the oven to 350 degrees F.  Spray a 9×13 baking pan with cooking spray.  Use a long bread knife to slice the rolls in half.  Make sure to keep the rolls attached to each other and do not separate.  This will make it easier to assemble your sandwiches and cut them apart after baking.

Place the bottom half of the rolls in the 9×13 pan.

Layer the ham on top of the rolls.  Use the entire pound of meat (or half ham and half turkey).  I like to roll and stack the meat, but you can layer the meat however you like, as long as it’s mostly an even layer.

Layer the swiss cheese on top of the ham, making sure to evenly cover the meat.

Place the top half of the rolls on top.

Melt the butter in a microwave safe bowl.  Then, add the garlic powder, Dijon, minced onion, balsamic, brown sugar, and poppy seeds.  Mix well.  I like to taste the sauce at this point and adjust the seasonings.  Sometimes I add more brown sugar if I’m looking for a slightly sweeter topping or more Dijon if I want more tang…. you get the idea!

Pour the sauce over the top of the rolls, making sure to evenly coat each roll and let some sauce drip down the sides.  The bread will absorb some of the lovely flavor while baking.

Cover with foil and bake for 20-25 minutes, or until the center is warm and the tops are golden brown.  Let cool for about 5 minutes, then slice and serve warm.

The recipe can be found here.

Next up is Buffalo Chicken Sliders.  Think of your traditional buffalo chicken sandwich but in bite-sized form.  The chicken is shredded and perfectly tender in each bite and the buffalo sauce has the perfect amount of heat.  This has to be one of my all-time favorite sandwiches!

The recipe can be found here.

Start by preheating the oven to 350 degrees F.  Spray a 9×13 baking pan with cooking spray.  Use a long bread knife to slice the rolls in half.  Make sure to keep the rolls attached to each other and do not separate.  This will make it easier to assemble your sandwiches and cut them apart after baking.

Place the bottom half of the rolls in the 9×13 pan.

Melt 3 Tbsp of butter in a microwave safe bowl.  Add ¾ of the buffalo sauce and stir to combine.

Add the shredded/cubed chicken to the buffalo sauce mixture and toss to coat.  You want every piece to be fully coated.

Spread the chicken evenly over the bottom half of the rolls.

Sprinkle the shredded cheddar cheese evenly over the top.

Sprinkle the shredded mozzarella evenly over the top of the cheddar.

Sprinkle the blue cheese crumbles evenly over the top of the mozzarella.

Place the top half of the rolls on top.

Melt 4 Tbsp of butter in a microwave safe bowl.  Add the ranch seasoning and stir to combine.  Brush (or pour) the sauce over the top of the rolls, making sure to evenly coat each roll and let some sauce drip down the sides.  The bread will absorb some of the lovely flavor while baking.

Cover with foil and bake for 10-12 minutes.  Remove the foil and bake for an additional 3-5 minutes uncovered, or until the center is warm and the tops are golden brown.  Let cool for about 5 minutes, then slice and serve warm.

The recipe can be found here.

Next up is Honey Basil Chicken Sliders.  The honey basil sauce on top is sweet and tangy and oh so wonderful.  Plus, you get juicy, tender chicken in every bite.  The fresh chopped tomatoes remind me of summer and add an element of freshness to the sandwiches.

The recipe can be found here.

Start by preheating the oven to 350 degrees F.  Spray a 9×13 baking pan with cooking spray.  Use a long bread knife to slice the rolls in half.  Make sure to keep the rolls attached to each other and do not separate.  This will make it easier to assemble your sandwiches and cut them apart after baking.

Place the bottom half of the rolls in the 9×13 pan.

Add the sliced cheddar cheese in a single layer.

Sprinkle the chicken on top of the cheddar cheese in an even layer.

Sprinkle the diced tomatoes on top of the chicken in an even layer.

In a small bowl, mix together the pesto and honey.  Spoon the mixture evenly over the top, making sure to coat the entire pan.  Save about 1-2 Tbsp of the mixture in the bowl.  This will be for on top of the rolls.

Sprinkle the shredded mozzarella cheese evenly over the top.

Place the top half of the rolls on top.

Brush the remaining pesto/honey mixture over the top of the rolls, making sure to evenly coat each roll and let some sauce drip down the sides.  The bread will absorb some of the lovely flavor while baking.

Cover with foil and bake for 20-25 minutes, or until the center is warm and the tops are golden brown.  Let cool for about 5 minutes, then slice and serve warm.

The recipe can be found here.

Last up is Pesto Chicken Sliders.  I love pesto.  I could eat it on just about anything.  It’s traditionally an uncooked sauce containing fresh basil, garlic, pine nuts, cheese, and olive oil.  What a bad combination, right?  It’s salty, herby, and a little garlicky.

The recipe can be found here.

Start by preheating the oven to 375 degrees F.  Spray a 9×13 baking pan with cooking spray.  Use a long bread knife to slice the rolls in half.  Make sure to keep the rolls attached to each other and do not separate.  This will make it easier to assemble your sandwiches and cut them apart after baking.

Place the bottom half of the rolls in the 9×13 pan.

Spread the pesto evenly across the bottom half of the rolls.

Spread the chicken evenly on top of the pesto.

Sprinkle the shredded cheese over the top of the chicken.

Place the top half of the rolls on top.

Melt 3 Tbsp of butter in a microwave safe bowl.  Add the garlic salt and dried parsley.  Stir to combine.  I like to taste the sauce at this point and adjust the seasonings.

Brush the remaining pesto/honey mixture over the top of the rolls, making sure to evenly coat each roll and let some sauce drip down the sides.  The bread will absorb some of the lovely flavor while baking.

Cover with foil and bake for 20-25 minutes, or until the center is warm and the tops are golden brown.  Let cool for about 5 minutes, then slice and serve warm.

The recipe can be found here.

At this point, I let the sandwiches fully cool.  Then, I like to portion the sandwiches out into pairs of 2 and wrap them in aluminum foil.  They get refrigerated and used to pack lunches during the week.  The sandwiches are best when hot out of the oven but do reheat very well and even taste pretty good chilled.  Enjoy trying out these recipes!

Happy Cooking!