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Pull-Apart Slider Bar Trio Recipe Easy 3 Flavorful Variations to Try

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A quick and easy pull-apart slider bar recipe featuring three flavorful variations: BBQ pulled chicken, spinach-artichoke, and Italian meatball sliders. Perfect for parties and casual gatherings.

Ingredients

Scale
  • Slider buns (soft dinner rolls or Hawaiian rolls, about 24 rolls)
  • For the BBQ Pulled Chicken Slider:
  • 2 cups cooked shredded chicken breast
  • 1/2 cup BBQ sauce
  • Cheddar cheese slices
  • Pickles for topping
  • For the Spinach-Artichoke Slider:
  • 1 cup frozen chopped spinach, thawed and drained
  • 1/2 cup marinated artichoke hearts, chopped
  • 4 oz cream cheese, softened
  • 1/2 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • For the Italian Meatball Slider:
  • About 12 small pre-cooked Italian meatballs
  • 1 cup marinara sauce
  • Provolone cheese slices
  • Fresh basil leaves (optional)
  • Other Essentials:
  • 1/2 cup butter, melted
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Slice the slider buns horizontally, keeping them attached as a whole block. Place the bottom half in a 9×13-inch baking dish.
  2. Make the BBQ Pulled Chicken Filling: Mix shredded chicken with 1/2 cup BBQ sauce until well coated. Layer over one-third of the bottom buns. Place cheddar slices on top.
  3. Prepare the Spinach-Artichoke Filling: Combine softened cream cheese, drained spinach, chopped artichokes, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper. Spread onto the middle third of the buns.
  4. Assemble the Italian Meatball Sliders: Warm meatballs slightly, spoon marinara sauce over them, layer on the remaining third of the buns, then top with provolone slices and fresh basil if using.
  5. Place the top half of the buns over the fillings, pressing gently. Mix melted butter with minced garlic and Italian seasoning, then brush generously over the slider tops.
  6. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-7 minutes until the tops are golden and cheese is bubbling.
  7. Let the sliders cool for 5 minutes before slicing apart and serving warm.

Notes

If spinach-artichoke mixture is too wet, squeeze out excess moisture to prevent soggy buns. Warm fillings slightly before assembly for better flavor melding. Brush tops thoroughly with butter mixture for a golden crust. Let sliders rest 5 minutes after baking for easier serving. Avoid microwaving leftovers to prevent chewy buns.

Nutrition

Keywords: pull-apart sliders, slider bar, BBQ chicken sliders, spinach artichoke sliders, Italian meatball sliders, party food, easy sliders, crowd-pleaser

Find it online: https://cooksybite.com/pull-apart-slider-bar-trio-recipe-easy-3-flavorful-variations-to-try/