I really enjoy a trio of sliders. They’re so easy to eat and they don’t overwhelm your appetite. However, I am often disappointed by the buns restaurants and bars use.  They’re usually the generic fluffy bun, tasty and fresh, but I feel sliders are way more fun when served in between something more interesting. Hence today’s recipe, Tuscan sliders. 

Tuscan Sliders by Diverse Dinners

Tuscan sliders are made with oregano seasoned ground sirloin, placed on a bed of arugula, topped with pancetta and sun dried tomato sauce, in mini ciabatta rolls. They’re a flavorsome packed treat, perfect for sharing at parties. Or you can do what I do, and have a little party all of your own and feast on them by yourself.

Tuscan Sliders by Diverse Dinners

I really love the tomato sauce in these sliders, I adapted the recipe from a recipe on seriouseats.com. I’m so happy I stumbled across it because tomato ketchup just wouldn’t make the same impact with these Tuscan sliders. It has a creamy mayo base, sun dried tomatoes and a generous dose of roasted garlic, prepare to lick your fingers, it’s yummy.

Tuscan Sliders by Diverse Dinners

I prefer to cook these Tuscan sliders on the stove in a grill pan. You can cook them on the grill, but you will need to keep an eye on them to ensure they do not burn or break apart. I would suggest you cook them in a caste iron skillet on the grill, if you have one, and only if your grill gets nice and hot.

However you cook them, they will be a wonderful treat for you, your family and friends. Enjoy!

Tuscan Sliders
Yields 6
Flavorsome sliders perfect for sharing
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
30 min
Tomato Sauce
  1. 1 head garlic
  2. 2 tsp olive oil plus drizzle
  3. 1/2 cup sun dried tomatoes
  4. 1/2 cup hot boiled water
  5. 1 cup mayonnaise
  6. Pinch kosher salt
Sliders Ingredients
  1. 1 lb ground sirloin
  2. 1 tbsp fresh oregano (minced) or 1 tsp dried oregano
  3. 6 mini ciabatta rolls
  4. 1 1/2 cups arugula
  5. 1/4 1lb pancetta (thinly sliced)
Equipment and Utensils
  1. Blender
  2. Grill/Grill pan/caste iron pan on grill - dependent upon preference
Tomato Sauce Directions
  1. Remove as much of the outer layers of the garlic that you can without breaking the whole garlic head apart.
  2. Cut the top off the garlic head revealing the flesh of each garlic clove.
  3. Drizzle with olive oil, wrap in foil and bake in a preheated oven at 400 for 30-40 minutes.
  4. Check garlic head and remove from oven when every garlic clove is soft and golden.
  5. Once garlic is completely roasted, remove from oven and allow to rest.
  6. While garlic is roasting, place tomatoes in a bowl and cover with water.
  7. Allow tomatoes to stand for 10 mins then drain, and pat dry with paper towel.
  8. Place tomatoes, mayo, olive oil in blender and then squeeze roasted garlic in on top, then add a pinch of salt to taste.
  9. Blend on medium setting, making sure to scrape in ingredients that collect on the sides.
  10. Once the blended ingredients are of uniform consistency, it's ready for use.
Sliders Directions
  1. Place ground sirloin in a bowl, carefully fork it out to separate.
  2. Add oregano and mix with fork carefully.
  3. Form meat into six small patties.
  4. Cook as desired, you will need a drizzle of oil to avoid sticking to grill or pan.
  5. Once patties are cooked, set aside and allow to rest for 3 minutes.
  6. While patties are resting, cut and lightly grill ciabatta rolls
  7. Spread a modest layer of tomato spread on the bottom of the ciabatta rolls, then place a generous helping of arugula on top.
  8. Place a patty on top of the arugula and then mount a slice or two of pancetta on top of the patty. Spread a generous helping of tomato sauce on the top halves of the ciabatta rolls, then place on top of pancetta.
  9. Serve immediately
Adapted from Tomato Sauce - Serious Eats
DIVERSE DINNERS https://diversedinners.com/