Mushroom Swiss Sliders with Tangy Cabbage Slaw
Featured Product
Hawaiian Sweet Rolls Buttery mushrooms and velvety Swiss cheese meet the vibrant crunch of a tangy, fresh cabbage slaw, all nestled in a soft Hawaiian roll.
Ingredients
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1 Pkg. Canyon Bakehouse Hawaiian Sweet Rolls (6 rolls)
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1/2 lb. Cremini mushrooms, sliced
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1/2 Large onion, thinly sliced
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6 Slices of Swiss cheese
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1 Tbsp. Butter
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1 Clove garlic, minced
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Salt and pepper, to taste
Sliders
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1 C. Green cabbage, shredded
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1/2 C. Purple cabbage, shredded
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1/2 Carrot, julienned or grated
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2 tsp. Apple cider vinegar
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2 tsp. Honey or maple syrup
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Salt and pepper, to taste
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1/2 Tbsp. Fresh chopped cilantro or parsley (optional)
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1/2 Tbsp. olive oil or sesame oil
Cabbage Slaw
Directions
Cabbage Slaw:
- Combine green cabbage, purple cabbage, and carrot in a mixing bowl.
- In a smaller bowl, whisk together apple cider vinegar, honey, oil, salt, and pepper.
- Gently mix the dressing into the cabbage blend.
- Add the chopped cilantro or parsley, if you’re using it, for added freshness.
- Let it rest while preparing the sliders, allowing the flavors to mingle.
Sliders:
- Melt butter in a skillet over medium heat. Once sizzling, add the onions and sauté until translucent.
- Add garlic and sauté for another minute.
- Mix in the mushrooms and cook until they soften and release their juices. Season with a sprinkle of salt and pepper.
- Slice the Hawaiian rolls to create a top and bottom.
- 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.