Serves:

Ingredients:

Directions:

For Chicken & Mozzarella Sliders:

Cut chicken breasts in half to fit a slider bun. Season both sides of chicken with salt and pepper. Lightly oil a grill or pan-grill over medium heat.
Grill chicken until no longer pink inside, about 5 minutes each side. Set aside.

Toast slider buns by grilling them cut-side-down.

For each sandwich, layer cooked chicken breast, tomato slice, fresh basil leaf, and Buffalo Mozzarella slice between the toasted slider buns and top
with a dollop of the pesto mayonnaise before securing them with a bamboo pick.

For Cheese Steak Sliders:

Grill the steak to desired doneness on a lightly oiled grill or pan-grill over medium heat. Set aside.

Toast slider buns by grilling them cut-side-down on the grill.

For each sandwich, layer the sliced, cooked steak with a provolone slice ~ top with the caramelized onions and sautéed mushrooms between the toasted
slider buns. Secure with a bamboo pick.

For Cuban Pork Sliders:

Cook the pork tenderloin to desired doneness. Slice, and set aside.

Toast the slider buns by grilling them cut-side-down on the grill. Once toasted, spread both cut side of buns with Dijon mustard.

For each sandwich, layer the sliced, cooked pork with a slice of Swiss cheese and the Kosher dill pickle chips between the toasted slider buns. Secure
with a bamboo pick.