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A chicken slider with Monterey jack cheese. (Credit: John Ross)
A chicken slider with Monterey jack cheese. (Credit: John Ross)

In this week’s issue of The Suffolk Times, North Fork Chef John Ross shared three recipes for making tasty sliders.

Click for his chicken sliders recipe. Pick up a copy of this week’s paper for his homemade White Castle burgers, salmon sliders and avocado dill sauce.

Chicken  Sliders
Heat a sauté pan and add 2 tablespoons olive oil. Stir in 1 cup of chopped green pepper and 1 cup of chopped red pepper. Add to this 1/2 cup chopped red onion and 1 tablespoon minced garlic. When the vegetables are soft, stir in 1/2 cup of commercial barbecue sauce and 1/4 cup chopped chipotle peppers in adobo sauce (canned).
Place a bone-in chicken breast in the pan with 1/4 cup water and cover. Simmer at low heat until chicken is cooked, about 20 minutes. Remove the chicken to cool and let the sauce simmer another 10 minutes to thicken.
Peel the skin off the chicken and remove the bones. Pull the chicken meat apart with your hands into strings and small pieces. Stir these back into the sauce and serve on soft slider rolls with a slice of Monterey Jack cheese and dill pickle chip.

Note: For slider rolls, you can purchase small, soft, dinner rolls from the supermarket or you can make any soft dinner roll recipe from scratch.

John Ross, a chef and author, has been an active part of the North Fork food and wine community for more than 35 years. Email: [email protected].

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