Gold Medal Sliders Recipes

MEATBALL-STUFFED GARLIC BREAD SLIDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

MAMMA'S MEATBALL PARMESAN SLIDERS

Steps:

• In medium bowl, place beef; sprinkle well with salt and pepper. Add eggs, bread crumbs, Parmesan cheese, garlic and parsley; mix lightly until combined. Shape mixture into 12 (2-inch) balls.
• In 3- to 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add meatballs; cook 2 minutes on each side or until golden. Pour marinara sauce over meatballs. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes until meatballs are thoroughly cooked and no longer pink in center.
• On each bun bottom, place 1 meatball, 1 slice mozzarella cheese and 1 basil leaf. Cover with bun tops.

CHOCOLATE DESSERT SLIDERS

Steps:

• Heat oven to 400°F. In large bowl, mix flour, 1/2 cup granulated sugar, the baking powder and 1/2 teaspoon salt until blended. Cut in 1/2 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. In small bowl, mix whipping cream and 2 of the eggs until blended. Add to crumb mixture; stir with fork just until soft dough forms.
• On lightly floured surface, knead dough 3 or 4 times. Pat dough to 1-inch thickness. Cut with 1 3/4-inch round cutter. On ungreased cookie sheet, place rounds about 1 inch apart. Beat remaining egg; brush over dough. Sprinkle with coarse sugar. Bake 18 to 20 minutes or until golden brown. Remove shortcakes from cookie sheet to cooling rack.
• In top of double boiler, mix 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt. Gradually add milk, stirring with wire whisk until blended. Cook over simmering water, stirring constantly, until mixture thickens and coats the back of a metal spoon, about 10 minutes. Remove from heat. Add chocolate chips, 1 tablespoon butter and the vanilla; stir until smooth. Pour pudding into bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 30 minutes.
• Split shortcakes. Stir pudding with whisk. Spoon about 2 tablespoons pudding onto each shortcake bottom; cover with shortcake tops. Garnish with raspberries and mint.

50 OF THE BEST SLIDERS IN THE WORLD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

GOLD MEDAL SLIDERS

Steps:

• Preheat the oven to 400 degrees F.
• Separate the beets from the greens. Set aside the greens. Place the beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tablespoon oil, add the rosemary sprigs and season with salt and pepper. Fold the foil up and around the beets to create a closed packet and place on a rimmed baking sheet. Bake until tender, 1 hour. Open the packet carefully to release the steam, then refrigerate the packet for 2 hours or up to 3 days.
• Put the reserved beet greens (about 2 cups), basil leaves, walnuts, Parmesan, garlic, honey and lemon juice in a blender. Season with salt and pepper. Turn on the blender and drizzle in the 1 cup oil until smooth. If the pesto becomes too thick, add 1 tablespoon of water. Set aside.
• If using bacon, put the slices in a large cold skillet and cook over medium heat, flipping halfway through, until crispy, about 6 minutes total. Transfer to a plate and set aside.
• When the beets are chilled, discard the rosemary from the foil packet. Wearing food prep gloves, peel the skin from the chilled beets with a paring knife. Slice the beets into about twelve 1/2-inch-thick rounds (or gold medals). Any smaller pieces of the beets can also be used to make a slider, so do not discard. Slice the goat cheese into twelve 1/8-inch-thick rounds. Cut the bacon slices in half if using.
• Spread the pesto on the inside of the top and bottom of a slider bun. Place a few arugula leaves on the bottom bun and top with 1 beet round, 1 goat cheese round, half a piece of bacon if using, a drizzle of balsamic glaze and the top bun. Repeat with the remaining buns, pesto, arugula, beets, goat cheese and balsamic. Serve.