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Cuban Sliders

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Ingredients:

  • 12 Tablespoons, plus 6 Tablespoons of Member's Mark Garlic Butter With Parmesan Cheese & Basil 

  • 1 (24 count) package of Member's Mark Sliced Brioche Slider Buns 

  • 5 Tablespoons of French's 100% Natural Classic Yellow Mustard

  • 2 Tablespoons, plus 1 Tablespoon of Member’s Mark Green Goddess Seasoning 

  • 24 slices of Member's Mark Uncured Black Forest Ham, each slice cut into 1/4

  • 12 slices of Member's Mark Baby Swiss Cheese Slices 

  • 24 Member's Mark Dill Pickle Chips

 

Directions:

  1. Preheat oven to 400 degrees.

  2. To create the Mustard Butter, place 12 Tablespoons of Garlic butter in a bowl, microwave until melted. Stir in mustard and 2 Tablespoons of Green Goddess.

  3. To create Green Goddess Butter, place 6 Tablespoons of butter in a bowl and microwave until melted. Stir in 1 Tablespoon of Green Goddess Seasoning.

  4. Keeping rolls intact, place the bottom section of the rolls in the bottom of a 9x13 pan.

  5. Spread the cut side of both the bottom and top portions of the rolls with the prepared Mustard Butter.

  6. Top the bottom portion of the buns with ham (fold to fit), 2 sections of cheese, and a pickle. Cover with the top buns, keeping them connected and intact.

  7. Spread the Green Goddess Butter on top, and loosely cover with foil. Place into the oven, and bake for 15 minutes. Remove foil and bake for an additional 3-5 minutes or until the tops are golden brown.

 

Creates 24 sliders

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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