Family Features – Enjoying a meal as a family can seem far-fetched with schedules full of work, activities and social commitments. However, with a weekly tradition like Slider Sunday, you can make it a little easier (and even more delicious) to get everyone together, making the whole staff excited about the time around the kitchen table.
No matter what your loved ones want, you can enjoy a different flavor every Sunday and enjoy the soft, sharp, melting mouth of Kings Hawaii Rolls and Slider Benz including Pretzel Slider Benz. Can enjoy the goodness of In addition, the toppings can be customized to be on everyone’s favorite menu.
Rotate your next slider Sunday with Lobster Nickel Sliders with Chicken Perm Aeron Sliders or Guy Ferry Spicy Mayo.
Discover more slider tips by visiting SliderSunday.com.
Chicken Parm Ironi
Prescription courtesy Guy Ferry
Preparation time: 30 minutes
Cooking time: 30 minutes
1 cup unsalted butter
1/2 cup chopped garlic
1 Package Kings Air Pretzel Slider Buns
3 cups vegetable oil
2 cups pepperoni, julienne
1 1/4 cup marinade sauce
9 Breaded chicken tenders, cooked crispy.
5 pieces of fresh mozzarella
5 slices provolone cheese
9 teaspoons chopped Permisan cheese
2 tablespoons finely chopped Italian parsley
Melt the butter in a small saucepan over medium heat and add the chopped garlic. Cook for 3-4 minutes until garlic is soft but brown. Remove from heat and set aside.
Make a pretzel slider with melted garlic butter and brush in half. Roll the toast on the grill until golden brown; Flip and toast a little outside the rolls. Sit on one side.
Heat the oil in a 4 quart saucepan with the thermometer to 350 degrees Fahrenheit. Fry the pepperoni until the bubbles begin to soften. Carefully remove from the oil and place on a plate with a paper towel.
Heat the marinara sauce in a small saucepan. Place 1 tablespoon of sauce on the bottom of the slider bin.
On a lined sheet pan, place a chicken tender on each slider bin. Place 1 tablespoon of marinara sauce on top of each tender, followed by half a slice of mozzarella and then half a slice of provolone. Place each slider on top with 1 teaspoon of chopped Permison. Place the baking sheet in the broiler and melt the cheese.
Top cheese with 1 tablespoon crispy pepperoni on each slider.
Top sliders with other parts of the toasted slider bin. Brush the top with garlic butter and sprinkle with chopped parsley. Use bamboo shoots to save.
Lobster Nickel Sliders with Spicy Fruit
Prescription courtesy Guy Ferry
Preparation time: 15 minutes
Cooking time: 15 minutes
1 Package Kings Air Slider Buns
3 tablespoons unsalted butter, melted.
1 tomato, finely chopped.
1 celery stick, finely chopped.
1/2 cup Japanese mayonnaise
1 tablespoon Sriracha
Kosher salt, taste
Freshly ground black pepper, to taste
1 lemon, cut in half.
1 package Tempura flour mixture
1 teaspoon seafood spice
9 ounces cooked lobster nucleus meat
2 1/2 cups white cabbage, finely chopped
2 tablespoons extra virgin olive oil
3 tablespoons chowder, finely chopped.
Become a slider with melted butter and separate the brush in half. Roll the toast on the grill until golden brown; Flip and toast a little outside the rolls.
In a mixing bowl, combine the chopped tomatoes, celery, mayonnaise and Sriracha. Season with salt and pepper, to taste; Add 1/2 lemon juice and juice. Mix well to blend perfectly. Refrigerate to cool.
Mix Tempora Better per package instructions and season with seafood spice.
Preheat the deep fryer to 350 degrees Fahrenheit.
Dry the stomach lobster with paper towels. Place the lobster in the tempora batter and let sit for 30-60 seconds.
Remove the lobster one piece at a time, so that the extra batter starts dripping. While frying, fry until golden brown, about 3 minutes.
When frying lobster, place the cabbage in a mixing bowl. Add extra virgin olive oil and the remaining 1/2 lemon juice. Season with salt and pepper, to taste. Mix well to add evenly.
Put 2 tablespoons of cabbage mixture on each loaf, make a bed on each loaf and place the lobster in place.
Remove the lobster from the fryer and allow the excess oil to drain completely.
Toss the lobster in the mayonnaise mixture and sprinkle with the chopped chowder. Place the lobster over the cabbage mixture, then place the buns on top and secure with bamboo skewers.