Recipe Ideas for Your Next ‘Slider Sunday’

Recipe Ideas for Your Next 'Slider Sunday'

Enjoying a meal as a family may seem far-fetched with schedules full of work, activities and social obligations. However, you can make bringing everyone together a little easier (and tastier) with a weekly tradition like “Slider Sunday” that gets the whole crew excited about time spent around the kitchen table.

Whatever your loved ones crave, you can enjoy a different flavor every Sunday. Plus, toppings can be customized so everyone’s favorites are on the menu.

Give your next Slider Sunday a spin with Chicken Parm-eroni Sliders or Lobster Knuckle Sliders with spicy mayo from restaurateur, author and TV personality Guy Fieri.

Chicken Parmesan Cheese Eroni Sliders

Preparation time: 30 minutes

Cooking time: 30 minutes

Servings: 6


• 1 cup unsalted butter

• ½ cup chopped garlic

• 1 pack of pretzel slider buns

• 3 cups vegetable oil

• 2 cups pepperoni, julienned

• 1¼ cups marinara sauce

• 9 breaded chicken fillets, crispy fried

• 5 slices of fresh mozzarella

• 5 slices of provolone cheese

• 9 teaspoons grated Parmesan cheese

• 2 tablespoons finely chopped Italian parsley


• Melt butter in a small saucepan over medium heat and add minced garlic. Cook for 3-4 minutes until the garlic softens but does not brown. Remove from heat and set aside.

• Separate the pretzel rolls and brush the inner halves with melted garlic butter. Toast the buns on the baking sheet until golden brown; turn and toast lightly outside the buns. Put aside.

• Heat oil in a 4 quart saucepan with thermometer to 350 degrees. Cook the pepperoni until the bubbles begin to slow down. Carefully remove from the oil and place on a plate lined with kitchen paper.

• Heat the marinara sauce in a small saucepan. Place 1 tablespoon of sauce on the bottom halves of the slider buns.

• Place a chicken breast on each sliding bun on a baking tray lined with baking paper. Top each tenderloin with 1 tablespoon of marinara sauce, followed by half a slice of mozzarella, then half a slice of provolone. Sprinkle each slider with 1 teaspoon grated Parmesan cheese. Place the baking sheet in the grill and melt the cheese.

• Top cheese with 1 tablespoon of crispy pepperoni on each slider.

• Top sliders with other halves of toasted slider buns. Brush the tops with herb butter and sprinkle with chopped parsley. Use bamboo picks to secure.

Lobster Knuckle Sliders with spicy mayonnaise

Lobster Knuckle Sliders with spicy mayonnaise

(Family Characteristics)

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 6


• 1 pack of slider sandwiches

• 3 tablespoons unsalted butter, melted

• 1 tomato, finely chopped

• 1 stalk celery, finely chopped

• ½ cup Japanese mayonnaise

• 1 tablespoon sriracha

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1 lemon, halved

• 1 pack of tempura flour mixture

• 1 teaspoon seafood seasoning

• 9 ounces of cooked lobster knuckle meat

• 2½ cups white cabbage, finely chopped

• 2 tablespoons extra virgin olive oil

• 3 tablespoons chives, finely chopped


• Separate the slider buns and brush the inner halves with melted butter. Toast the buns on the baking sheet until golden brown; Turn over and lightly toast the outside of the buns.

• In a mixing bowl, combine the diced tomatoes, celery, mayonnaise and sriracha. Season with salt and pepper; add juice and zest of half a lemon. Mix well to incorporate completely. Place in the fridge to cool.

• Mix tempura batter according to package instructions and season with seafood seasoning.

• Preheat the deep fryer to 350 degrees.

• Pat the lobster dry with kitchen paper. Place the lobster in the tempura batter and let it rest for 30-60 seconds.

• Remove the lobster piece by piece from the pan, so that the excess batter can drip off. Work in batches and bake until golden brown, about 3 minutes.

• While lobster is cooking, place cabbage in mixing bowl; add extra virgin olive oil and juice of the remaining lemon half. Season with salt and pepper. Mix well to incorporate evenly.

• Place 2 tablespoons of cabbage mixture on each bun and make a bed on each bun to hold the lobster in place.

• Remove the lobster from the fryer and allow excess oil to drain completely. Spoon the lobster into the mayonnaise mixture and sprinkle with chopped chives. Place the lobster on top of the cabbage mixture, add the top rolls and secure with bamboo skewers.

— Recipes courtesy of Guy Fieri. See more slider ideas at

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