Martin Bros. Recipes

Slider Trio

Keywords: Sandwiches & Wraps

Added: July 29, 2019

SLIDER TRIO | BEEF, PORK & CHICKEN

3 each — Slider Buns

As needed — Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441)

As needed — Warm Water

As needed — Upper Iowa Prime Peeled Beef Knuckle (390170)

2 oz — Hormel Fire Braised™ Pork Shoulder (997870), heated, pulled

1/2 each — Tyson True® Tenderpressed® Boneless Skinless Chicken Breast – 4 oz (970490), cooked, cut in half

2 oz — McCain Moore’s® Twiggs® Battered Onion Straws (944518), prepared

2 slices — Hormel BACON 1™ Fully Cooked Bacon – 18/22 (999950), heated

1-1/2 oz — Mrs. Gerry’s Extra Creamy Coleslaw (905315)

1 oz — Ken’s Apple Cider Vinaigrette (562000)

1 oz — Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800)

1/2 slice — Land O’Lakes Readi-Pac® Mild Cheddar Cheese (900000)

1 oz — Ken’s Jalapeño Ranch Dressing (561400)

3 each — Bay Valley Schwartz’s® Sweet Whole Gherkins Pickles (610231)

 

FOR BEEF |

1. Preheat oven to 425°F.

2. Mix au jus concentrate with warm water to make a slurry. Rub beef knuckle with the mixture.

3. Roast for 20 minutes.

4. Add 1/2-1 inch of water to the pan. Cover tightly. Reduce oven temperature to 325°F. Continue to cook until internal temperature reaches 165-180°F.

5. Remove from oven and from pan. Tent with foil. Let rest for a minimum of 20 minutes before slicing or pulling.

 

PREP |

Build sliders, serving each with a skewered pickle.

Slider #1: Bun, 1/2 of the onion straws, pork, one slice of bacon cut in half, coleslaw and apple cider vinaigrette.

Slider #2: Bun, 2 oz beef, barbecue sauce and cheddar cheese slice.

Slider #3: Bun, 1/2 of the onion straws, chicken, one slice of bacon cut in half and jalapeño ranch dressing.


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