Martin Bros. Recipes
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.
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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