Sundried Tomato and Chicken Sliders

  Blog, Food Blog   0   

I made these last night and they were pretty darn good! The only issue I have with this recipe is that the ingredients end up being quite expensive (especially the avocado oil, and especially when you screw up the aioli on the first try). I got the recipe from: multiplydelicious.com . This recipe makes 12 sliders.

THE BUN PART:
* 1 1/2 cups almond flour
* 2 tablespoons coconut flour
* 2 tablespoons fresh rosemary, chopped
* 1/4 teaspoon salt
* 1 1/2 teaspoon baking soda
* 5 eggs
* 1/4 cup bacon grease (or coconut oil, melted)
* 1 tablespoon apple cider vinegar
* 1/2 tablespoon honey (or agave)

PREP:
Preheat oven to 350 degrees. Grease a muffin tin with coconut oil. In a small bowl whisk together almond flour, coconut flour, rosemary, salt, and baking soda. Set aside.

In the bowl of a food processor add eggs, honey, and apple cider vinegar. Process until eggs are blended. Add dry ingredients to the wet mixture and process until well incorporated. Remove blade of food processor and add bacon grease or coconut oil and stir until well blended.

Divide the batter up into the 12 spots in the muffin tin. Flatten it so that it has the best chance of baking into a flat top biscuit. Bake for 15 to 20 minutes until golden. Cut them in half and set aside.

Makes about 10 to 12 buns.

THE GARLIC HERB AIOLI PART:
* 1 egg
* 1 tablespoon fresh squeezed lemon juice
* 1/4 teaspoon ground mustard powder
* 1/2 cup avocado oil
* 1/2 cup light olive oil
* 1/2 tablespoon garlic, minced
* 1 tablespoon rosemary, minced
* 1/2 tablespoon fresh basil, chopped
* salt and pepper to taste

PREP:
In a food processor, process egg, lemon juice, and mustard powder. Slowly (and I cannot emphasize this enough since I did it too fast the first time and it wouldn’t thicken and I had to start again) add the avocado oil and olive oil while processing to fully emulsify. When the oil has all emulsified and you have a creamy mayonnaise, add salt and pepper, and continue to blend.

Add garlic, rosemary, and basil and process until smooth. Set aside in the fridge while you make the other parts.

THE CHICKEN SLIDER PART:
* 1 pound ground chicken
* 1/4 cup sundried tomatoes (packed in olive oil), chopped
* 3 slices bacon, just cooked and crumbled
* 1 teaspoon fresh thyme, chopped
* 1/2 tablespoon fresh basil, chopped
* 1 teaspoon fresh garlic, finely minced
* 1/2 teaspoon sea salt
* 1/4 teaspoon fresh ground black pepper

PREP:
In a large bowl, add chicken, sundried tomatoes, bacon, thyme, basil, garlic, salt and pepper. With a fork combine the ingredients make sure not to completely over work the slider mixture.

Form mixture into small sliders and place on the preheated grill pan and grill sliders for 3 to 4 minutes on each side until slider is cooked through.

THE FINAL PRESENTATION:
Open up each bun and place a piece of spinach on the bottom half. Put the slider on the spinach and then top with a generous spoonful of aioli. Place the top half of the bun on and hold the whole thing together with a toothpick. I suggest the kind with a coloured top so that you don’t spend the appy part of the evening worrying that you one of your friends is going to impale the roof of their mouth.