Salty Solutions for Slider Sunday | Food/Recipes

(Family Traits) Enjoying a family meal can seem far-fetched with schedules filled with work, activities, and social commitments. However, you can make bringing everyone together a little easier (and more delicious) with a weekly tradition like Slider Sunday that gets the whole team around the kitchen table excited.

No matter what your loved ones crave, you can savor a different flavor and enjoy the smooth, moist, melt-in-your-mouth sweetness of Hawaiian rolls and King’s rolls, including pretzel rolls, every Sunday. Plus, toppings can be customized so everyone’s favorites are on the menu.

Spin your next Slider Sunday with Guy Fieri’s Parm-eroni Chicken Sliders or Lobster Shank Sliders with Spicy Mayo.

Parm-eroni chicken sliders

Recipe courtesy of Guy Fieri

Parm-eroni chicken sliders

  • 1 cup unsalted butter
  • 1/2 cup minced garlic
  • 1 package King’s Hawaiian Pretzel Slider Buns
  • 3 cups vegetable oil
  • 2 cups pepperoni, julienned
  • 1 1/4 cup marinara sauce
  • 9 breaded chicken fillets, cooked crispy
  • 5 slices of fresh mozzarella
  • 5 slices of provolone
  • 9 teaspoons of grated parmesan
  • 2 tablespoons finely chopped Italian parsley

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

Separate the pretzel rolls and brush the inside of the halves with melted garlic butter. Toast rolls on griddle until golden brown; flip and lightly toast the outside of the rolls. Put aside.

In a 4-quart saucepan with thermometer, heat oil to 350 F. Fry pepperoni until bubbles begin to slow. Carefully remove from oil and place on a plate with paper towel.

In a small saucepan, heat the marinara sauce. Place 1 tablespoon sauce on bottom halves of buns.

On a lined baking sheet, place a chicken breast on each bun. Place 1 tablespoon of marinara sauce on each fillet, followed by half a slice of mozzarella, then half a slice of provolone. Top each slider with 1 teaspoon of grated parmesan. Place the baking sheet in the grill and melt the cheese.

Top the cheese with 1 tablespoon crispy pepperoni on each slider.

Top sliders with remaining halves of grilled slider buns. Brush top with garlic butter and sprinkle with chopped parsley. Use bamboo picks to secure.

Lobster shank sliders with spicy mayonnaise

Recipe courtesy of Guy Fieri

Lobster shank sliders with spicy mayonnaise

Lobster shank sliders with spicy mayonnaise

  • 1 package King’s Hawaiian Slider Buns
  • 3 tablespoons unsalted butter, melted
  • 1 tomato, finely diced
  • 1 celery stalk, finely diced
  • 1/2 cup Japanese mayonnaise
  • 1 tablespoon sriracha
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 lemon, halved
  • 1 package tempura flour mix
  • 1 teaspoon seafood seasoning
  • 9 ounces cooked lobster shank meat
  • 2 1/2 cups white cabbage, finely shredded
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons chives, finely chopped

Separate the buns and brush the inside of the halves with melted butter. Toast rolls on griddle 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 to taste; add the juice and zest of 1/2 lemon. Mix well to incorporate well. Place in the fridge to chill.

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

Preheat the fryer to 350 F.

Pat the lobster dry with paper towel. Place the lobster in the tempura batter and let sit for 30-60 seconds.

Remove the lobster one piece at a time, letting the excess batter drip off. Working in batches, fry until golden brown, about 3 minutes.

While the lobster is frying, place the cabbage in a mixing bowl; add the extra virgin olive oil and the juice of the remaining 1/2 lemon. Season with salt and pepper to taste. Mix well to incorporate evenly.

Place 2 tablespoons of the cabbage mixture on each bun, making a bed on each bun to hold the lobster in place.

Remove the lobster from the fryer and let the excess oil drain completely. Toss the lobster in the mayonnaise mixture and sprinkle with chopped chives. Place the lobster on the cabbage mixture, then add the buns and secure with bamboo skewers.

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