For some wild unknown reason, I have a soft spot for sliders. I think everyone does, and if you don’t, well then we have some real issues we need to discuss before we can be friends. I’m always trying to come up with new and exciting ways to make mini-burgers. This might be because my life motto is that if it has “small, mini or bite-sized” in the name, it only means you can eat a lot more without feeling guilty. I’m certain that’s the only reason they were invented. Tiny burgers don’t have the same calories as their normal-sized counterparts, so eat as many as you want. You can quote me on that. Let’s write it on t-shirts and sell them. Get the news out there as much as possible.
I may or may not be a seasoned slider professional by now. Perhaps you’ll remember some of my very favorite posts on here; BLT Biscuit sliders are everything we want brunch sliders to be. Let’s not forget about that time I went all Southern comfort and whipped up these Fried Green Tomato and Shrimp Sliders, I’ll never forget that day and you shouldn’t either. I’ll make sure you don’t. But perhaps you’ve once had the same fascination with pot roast as me and made these Pot Roast Sliders. They combine two of my favorite dishes into one flavorful package between two buns.
These Cabernet Sauvignon Meatball Sliders, made with Barefoot Wine’s Cabernet Sauvignon, are a great party appetizer or snack. Most people see sliders as being a starter to a great meal, but I see them as being the perfect meal. I make them for dinner all of the time. Maybe you’re a meatball aficionado and you’ll fall in love with the tasty red wine marinara and tender meatballs that are sandwiched between a mini garlicy ciabatta roll. You’ll definitely fall in love with the fact that there’s cheese and wine involved, I know I did.