Let me start out with a disclaimer: I’m pro healthy-eating. I’m anti white-bread. I don’t eat processed cheese, and I don’t like pickles. However, every once in awhile, it’s ok to “fall off the wagon” (food-wise) in the name of hunger. Or friendship. Moderation in everything, right?
So my dear friend Sally is truly a character. I love her dearly. While she’s one of the funniest and most generous people I know, her kitchen skills have mostly centered around Tater-Tot Hot Dish (it’s a Minnesota thing) and other dishes that rely heavily on butter and cheese. (She works for Land O’Lakes, so consider it a hazard of the job.)
Anyway… I stopped by during an open-house she was having a few months back. While enjoying a glass of (boxed) wine, in walks Sally with a tray of sandwiches that she insisted we all try. She’d gotten the recipe from another friend, who was also at the party, so avoiding this taste-test was not an option.
These sliders are THE BOMB! One bite, and I immediately started planning where and when I could serve them. Because you can make them ahead of time, and easily prepare enough for a crowd, I figured they’d be perfect while watching a Nebraska Husker game. So I asked Sally for the recipe. Here’s what she sent (copied and pasted):
Three pounds hamburger, 2 pkgs Lipton onion soup, 3 cups shredded cheddar
cheese, pickles, 4 Hawaiian sweet rolls, 1 1-2 cup mayo. Brown, drain, keep
adding mayo hntil balls. Cut rolls in half. Grease cookie sheet well.
Completely cover with Tin foil for steam. Cook for 20 minutes max at 400 .
Make sure cheese is melted
??? What? Mayo balls? What?!
Several of us shamed her into writing legible instructions, which I now share with you.
No need to wait for football season…
- 3 pounds hamburger
- 2 packages Lipton Onion Soup Mix
- 3 cups cheddar shredded cheese
- 1 - 1½ cups mayo
- 4 packages Hawaiian buns
- Large jar sandwich pickles
- Brown meat. Put meat, cheese, mayo and onion soup mix in large bowl and stir thoroughly.
- Cut Hawaiian buns ¾ of way. Spoon generous amount of mixture into bun. Place 2-3 pickles on top of meat in bun. Pickles make the sliders!
- Grease cookie sheet (I did it with real butter which made the buns a little crispy on the bottom).
- Cover sliders tightly with tin foil and bake at 400 for 20 minutes. I've found that it often takes a few more minutes to ensure that the center of the slider is hot.
I ran this post by Sally to make sure she wouldn’t be offended by my portrayal of her love of Tater-Tot Hot Dish. Gracious as always, she was fine, but she did provide some clarification regarding my “processed cheese” comment:
I made them with ground turkey today and couldn’t tell the difference! See?!? I’m making healthier food every day!! Oh, and by the way, I think you may be confusing “processed cheese” with “artificial cheese”. Processed cheese is natural cheese, to which other dairy ingredients and a dairy emulsifier (to eliminate oiling off) has been added. Artificial cheese is made from oils or powders, not natural dairy products, with tons of additives added. Gross!!