Sliders

Pick a recipe by filling or by cooking method, since some go under the broiler while others come together in a skillet. Cooked deli meats, rotisserie chicken and frozen meatballs are the biggest time savers. Keep the rolls connected when you split them so the whole tray assembles at once, and serve two or three styles to give guests some variety.

Common questions

How do you keep sliders from getting soggy?

Toast the cut sides of the rolls before adding fillings, either under the broiler or in a dry skillet, to create a barrier against moisture. Drain saucy fillings well, and put a slice of cheese on the bottom bun before wet ingredients. Brush the tops with melted butter and bake uncovered so the rolls crisp instead of steaming.

How many sliders per person should I make?

Plan on two to three sliders per adult when they are the main dish, and one to two per person when they are part of a larger spread of appetizers. Teenagers and big eaters may want more. A standard 12-count package of slider rolls generally feeds four to six people as a meal.

What rolls are best for sliders?

Soft, slightly sweet Hawaiian rolls are the classic choice because they come attached in a sheet, which makes it easy to bake a full tray at once. Brioche slider buns, potato rolls and small pretzel buns also work well. Look for rolls about 2 to 3 inches across so they hold a two-bite filling.

Can I make sliders ahead of time?

You can prep the parts ahead: cook the filling, slice the cheese and mix the butter topping, then refrigerate them separately. Assemble and bake right before serving so the bread stays soft but not soggy. Assembled sliders can sit in the fridge for an hour or two, but expect the bottoms to absorb some moisture.