Mushroom Swiss Sliders with Tangy Cabbage Slaw

Buttery mushrooms and velvety Swiss cheese meet the vibrant crunch of a tangy, fresh cabbage slaw, all nestled in a soft Hawaiian roll.


  • 1 Pkg. Canyon Bakehouse Hawaiian Sweet Rolls (6 rolls)
  • 1/2 lb. Cremini mushrooms, sliced
  • 1/2 Large onion, thinly sliced
  • 6 Slices of Swiss cheese
  • 1 Tbsp. Butter
  • 1 Clove garlic, minced
  • Salt and pepper, to taste
Cabbage Slaw
  • 1 C. Green cabbage, shredded
  • 1/2 C. Purple cabbage, shredded
  • 1/2 Carrot, julienned or grated
  • 2 tsp. Apple cider vinegar
  • 2 tsp. Honey or maple syrup
  • Salt and pepper, to taste
  • 1/2 Tbsp. Fresh chopped cilantro or parsley (optional)
  • 1/2 Tbsp. olive oil or sesame oil


Cabbage Slaw:

  1. Combine green cabbage, purple cabbage, and carrot in a mixing bowl.
  2. In a smaller bowl, whisk together apple cider vinegar, honey, oil, salt, and pepper.
  3. Gently mix the dressing into the cabbage blend.
  4. Add the chopped cilantro or parsley, if you’re using it, for added freshness.
  5. Let it rest while preparing the sliders, allowing the flavors to mingle.


  1. Melt butter in a skillet over medium heat. Once sizzling, add the onions and sauté until translucent.
  2. Add garlic and sauté for another minute.
  3. Mix in the mushrooms and cook until they soften and release their juices. Season with a sprinkle of salt and pepper.
  4. Slice the Hawaiian rolls to create a top and bottom.
  5. Begin assembling by placing a slice of Swiss cheese on the bottom half, then spooning on the mushroom mixture and a dollop of the tangy cabbage slaw.