Publix Simple Meals

Coast-to-Coast Sliders

Coast-to-Coast Sliders
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Cooking Sequence

    Cali-Club Chicken Sliders

    Ingredients

    1 Deli rotisserie chicken
    2 plum tomatoes, coarsely chopped
    6 slices fully cooked bacon, coarsely chopped
    1 (7-oz) package Deli guacamole
    1/4 cup cucumber dill Greek yogurt dip
    1/4 teaspoon kosher salt
    1/2 cup pre-sliced green onions
    12 Bakery dinner rolls (sliced for buns)
    3 cups shredded lettuce

    Prep

    • Shred chicken (white and dark meat; 3 cups).
    • Chop tomatoes and bacon.

    Steps

    1. Combine in medium bowl: guacamole, dip, and salt. Stir in onions, chicken, tomatoes, and bacon until blended.
    2. Assemble each roll with 1/4 cup lettuce shreds topped with even amounts chicken mixture. Serve.

    Hawaiian Sausage Sliders

    Ingredients

    1 (12-oz) package Deli sweet rolls (sliced for buns)
    4 (4-oz) links mild Italian sausage
    1 tablespoon canola oil
    1/3 cup light mayonnaise
    3 tablespoons Asian sweet chili sauce
    1 (8-oz) can crushed pineapple (undrained)
    3 cups shredded 3-color coleslaw mix
    1 (4-oz) jar diced pimientos, drained
    3 slices Deli Tavern Ham (3 oz)

    Steps

    1. Preheat large sauté pan on medium 2–3 minutes. Cut each sausage link diagonally into three pieces (wash hands). Place oil in pan, then add sausage; cover and cook 3–5 minutes on each side and until no pink remains. Press firmly with back of spoon or spatula to flatten slightly.
    2. Whisk in medium bowl: mayonnaise, chili sauce, and pineapple (including juice) until blended; stir in slaw mix and pimientos until evenly coated.
    3. Cut rolls in half horizontally; cut ham slices into quarters. Assemble sliders by placing ham on bottom of each bun, then topping with sausage, slaw, and top buns. Serve.

    Panhandle Patty Melts

    Ingredients

    3 tablespoons unsalted butter, divided
    8 slices Bakery Deli Marble Rye bread
    8 slices Swiss cheese (6 oz)
    8 teaspoons Dijonnaise
    1 medium yellow onion, thinly sliced
    4 (6-oz) Kobe-blend (or ground beef) burger patties
    2 teaspoons Worcestershire pub burger seasoning
    1 tablespoon canola oil

    Steps

    1. Melt 1 tablespoon butter in large, nonstick sauté pan on medium. Place 4 bread slices in pan; top each with cheese. Drizzle Dijonnaise (about 1 teaspoon) over cheese; cook 3–4 minutes or until cheese melts. Remove bread from pan; set aside to cool. Repeat. Meanwhile, slice onion.
    2. Season both sides of burgers with burger seasoning; press onions into one side of burger patties (wash hands). Place oil and remaining 1 tablespoon butter in pan, then add burgers, onion-side down; cook 4–5 minutes on each side and until burgers are 160°F.
    3. Place burgers on bread slices; top with remaining bread slices. Wipe pan out. Return assembled sandwiches to pan on medium; cook 1–2 minutes on each side or until bread is warm and crispy. Cut into quarters; serve.

    Aprons Advice

    • Complete your meal with Publix Deli sides and Bakery brownies for a sweet finish.

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    Cali-Club Chicken Sliders

    Items You May Need to Buy
    Items You May Already Have

    Hawaiian Sausage Sliders

    Items You May Need to Buy
    Items You May Already Have

    Panhandle Patty Melts

    Items You May Need to Buy
    Items You May Already Have

    Cali-Club Chicken Sliders

    CALORIES (per 1/12 recipe) 210kcal; FAT 10.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 440mg; CARB 21g; FIBER 2.00g; SUGARS 4g; PROTEIN 12g; CALC 0%; VIT A 4%; VIT C 8%; IRON 8%

    Hawaiian Sausage Sliders

    CALORIES (per 1/12 recipe) 220kcal; FAT 11.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 35mg; SODIUM 500mg; CARB 23g; FIBER 1.00g; SUGARS 10g; PROTEIN 8g; CALC 2%; VIT A 8%; VIT C 20%; IRON 8%

    Panhandle Patty Melts

    CALORIES (per 1/16 recipe) 200kcal; FAT 15.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 190mg; CARB 5g; FIBER 0.00g; SUGARS 1g; PROTEIN 11g; CALC 10%; VIT A 4%; VIT C 0%; IRON 4%

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