Cuban-Style Sliders

1. Preheat oven to 350 degrees F (175 degrees C).
   

2. Holding your knife parallel to the cutting board, halve Hawaiian rolls horizontally. Put roll bottoms in a 2-quart rectangular baking dish.

3. Spread cut sides of roll bottoms and tops with honey mustard. On roll bottoms, layer deli ham, sliced Swiss cheese, and dill pickle slices. Replace roll tops. Brush roll tops with butter and sprinkle with poppy seeds. Cover baking dish

4. Bake, covered, in the preheated oven for 15 minutes. Remove cover and continue baking uncovered until filling is hot and roll tops are lightly browned, 10 to 15 minutes more.

5. Remove from oven and let cool for 5 minutes.

6. Cut into individual sliders. Attach 1 cornichon on top of each slider with a toothpick.

Cheesesteak Sliders

FILLING: Spread cut sides of roll bottoms with 4 ounces softened cream cheese. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook 1 sliced green bell pepper and 1 sliced yellow onion until tender and starting to brown, about 8 minutes. Add 1 tablespoons Worcestershire
sauce and 1/4 teaspoon salt. Stir in 8 ounces thinly sliced cooked top sirloin steak or deli roast beef and 1/2 cup sliced pickled peppers (such as cherry peppers or peperoncini peppers). Arrange beef mixture over cream cheese. Top with 4 ounces sliced provolone cheese.

TOPPING: 1 tablespoon chopped fresh parsley

Meatless Buffalo Sliders

FILLING: Spread cut sides of roll bottoms and tops with 2/3 cup creamy blue cheese dressing. Prepare 2 (13.5-oz.) pkg. frozen Buffalo-style cauliflower wings according to package directions. Arrange wings on roll bottoms; top with 1/4 cup thinly sliced red onion.

TOPPING: 1/2 tsp. celery seeds

EXTRAS: 1/2 cup shredded carrot and 2 cups shredded romaine lettuce

Brie and Apple Sliders

FILLING: Spread cut sides of roll bottoms with ⅓ cup pecan butter or almond butter and 1/2 cup apricot preserves. Top with 8 ounces thinly sliced Brie cheese and 1 thinly sliced Granny Smith apple. Sprinkle with 1/4 teaspoon crushed red pepper.

TOPPING: 1 tsp. chopped fresh rosemary

Breakfast Sliders

FILLING: Cook 8 slices coarsely chopped bacon in an extra-large skillet until crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Pour off all but 1 Tbsp. grease from skillet.
Whisk together 8 eggs, 1/4 cup milk, 2 Tbsp. chopped fresh chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Add egg mixture to skillet.
Cook over medium heat, running a spatula around edges as mixture sets and lifting egg mixture to let uncooked portion flow underneath. Continue cooking until egg mixture is just cooked through, 2 to 3 minutes. (Surface will still be moist.) Remove from heat. Fold in 1 1/2 cup shredded white Cheddar cheese and the bacon. Put egg mixture on roll bottoms.

TOPPING: 1 tabelspoon everything bagel seasoning

EXTRAS: 2 cups packed baby spinach