These bang bang paneer sliders are everything you want in a good party snack! Golden, pan fried paneer cubes are tossed with seasonings, coated in a creamy, sweet and spicy homemade bang bang sauce, and tucked into soft, buttery brioche rolls with crunchy cabbage, jalapenos and fresh cucumbers. vWhether you're hosting a game day party or having friends over for Diwali, these little sliders are versatile, easy to make and even easier to devour!
A few years ago I shared my bang bang paneer appetizer recipe and it has been a huge favorite with you all when it comes to indian fusion starters. So I thought, why not turn those delicious, saucy paneer bites into little sliders?
Ideally, in bang bang dishes, the protein is deep fried. But since these sliders are already quite loaded, I decided to pan fry the paneer instead. It gets a lovely golden exterior while staying soft and creamy inside, and once tossed in the bang bang sauce, it tastes absolutely delicious!
The crunch of fresh vegetables, creaminess of the paneer and sauce, coupled with gooey melted cheese make every bite a wonderful mix of flavors and textures. There is so much going on in these little sliders, yet everything works beautifully together!
I feel the choice of vegetables makes a big difference in these sliders. Unlike my crispy paneer burgers in which I use traditional lettuce and tomatoes, I highly recommend sticking to green or red cabbage instead of lettuce for sliders. Cabbage has a firmer texture and holds its crunch much better against the creamy sauce and warm paneer, especially once the sliders are toasted. Lettuce, on the other hand, tends to wilt and turn soggy with heat.
I also skip raw onions here because there are already plenty of intense flavors going on, and I find their sharpness a little overpowering. The cucumbers add freshness, tomatoes bring juiciness, and pickled jalapeños provide just the right amount of tang and heat to balance the rich, creamy filling and melted cheese.
How I Get Ahead On These
- Mix up the bang bang sauce and store in refrigetator for a week.
- Cube the paneer and pan fry it. Let cool completely and store refrigerated for 1-2 days.
- Prep all the vegetables and store them in the refrigerator.
- Then, an hour before serving, all you need to do is toss the warmed up paneer and sauce together. And then assemble the sliders as written in recipe card. Just pop them into the oven for 8-10 minutes.
Ingredients
Below is an image of ingredients you would need for this recipe. I am writing my notes and substitue suggestions in the recipe card.
Make Paneer Sliders With Me
- Heat the oil in a frying pan over medium low heat for about a minute. Arrange the paneer cubes in a single layer while making sure not to overcrowd the pan. Sprinkle the salt and spices over the paneer cubes. Toss the paneer gently to coat it evenly with the spices and oil.
- Let the paneer cook undisturbed for 2 to 3 minutes until the bottoms develops a light golden crust. Gently flip the cubes using a spatula and cook the other side for another 2 minutes. We are not trying to make the paneer too crispy, just lightly golden on the outside while keeping it soft and creamy inside. Avoid cooking it for too long, as overcooked paneer can turn chewy.
- Transfer paneer to a bowl and let the cool slightly. Add the prepared bang bang sauce and chopped scallions to the cooled paneer.
- Gently toss with a spatula until the paneer is evenly coated, taking care not to break the cubes. You want the paneer generously coated, not swimming in sauce. Set aside while you prepare the slider rolls and toppings.
5. Slice the brioche slider rolls horizontally and arrange the bottom halves on a lined baking sheet. Spread a layer of bang bang sauce over the rolls, followed by shredded cabbage.
6. Spoon prepared bang bang paneer and layer with sliced cucumbers, tomatoes and pickled jalapeños. Sprinkle salt over the veggies. You can add sliced onions if desired.
7. Finish with 3-4 cheese slices to cover the vegetables underneath. Spread sauce on top halves of the rolls and place over the filling.
8. Brush the tops lightly with melted butter. Cover fully with a sheet of aluminiun foil. Bake in a preheated oven at 350°F until the cheese melts and the rolls are lightly golden and toasted, about 8 to 10 minutes. Remove from the oven and serve warm while the cheese is still gooey!
Bang Bang Paneer Sliders
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Ingredients
For Bang Bang Sauce (Makes extra to serve on side)
- ½ cup mayonnaise
- 3 tablespoon thai sweet red chilli sauce
- 2 tablespoon sriracha sauce
- 1.5 tablespoon rice vinegar
Paneer Filling
- 1.5 tablespoon cooking oil
- 250 grams paneer cubed
- 1 teaspoon red chilli powder (hot!), adjust to taste
- ¼ teaspoon black pepper powder
- 1 teaspoon garlic powder
- 1 teaspoon onion salt I use from Trader Joes, or use onion powder
- ½ teaspoon salt adjust to taste
- 2 tablespoon scallions chopped
For Assembling Sliders
- 12 slider rolls I use St Pierre Bakery brioche slider rolls, they are savory
- 1 cup shredded green cabbage
- 12 cucumber slices
- 12 round tomato slices
- 6-8 cheese slices I use cheddar cheese, You could use any kind of cheese you like.
- 12 pickled jalapeno slices or as many as you like (drained)
- 2 tablespoon melted butter for brushing
Instructions
Make The Bang Bang Sauce
- In a small bowl, stir together mayonnaise, chili sauce, sriracha, and rice vinegar until well combined. Set aside.
Prepare the Bang Bang Paneer
- Heat oil in a wide frying pan(10 or 12 inch) over medium low heat for about a minute. Arrange the paneer cubes in a single layer, leaving a little space between them so they cook evenly. Sprinkle the listed seasonings over the paneer.
- Let the paneer cook undisturbed for 2 to 3 minutes until the bottom develops a light golden crust. Gently flip the cubes using a spatula and cook for another 2 minutes. Toss lightly to coat the paneer with the spices. We want the paneer golden on the outside but still soft and creamy inside, so avoid overcooking it. Taste a piece or two and adjust salt or spices if needed.
- Transfer the cooked paneer to a large mixing bowl and let it cool slightly. Once cooled, add the prepared bang bang sauce and chopped scallions. Gently toss with a spatula until the paneer cubes are evenly coated, taking care not to break them. The paneer should be generously coated with sauce, not swimming in it. Set aside.
Assemble the Sliders
- Preheat the oven to 350°F. Slice the brioche slider rolls horizontally, keeping the top and bottom halves intact as a slab if possible. Arrange the bottom halves on a parchment lined baking sheet or in a baking dish.
- Spread a generous layer (about 2-3 tablespoon) of bang bang sauce over the bottom halves of the rolls. Scatter the shredded cabbage evenly over the sauce, followed by the prepared bang bang paneer. Distribute the paneer evenly so that every slider gets a good amount of filling.
- Layer the sliced cucumbers and tomatoes over the paneer, followed by pickled jalapeños. Adjust the amount of jalapeños depending on how spicy you like your sliders. Finish with cheese slices, while sure the filling is evenly covered and each slider when pulled out gets every ingredient.
- Spread more bang bang sauce (about 2-3 tablespoon) on the top slab of broche buns. Place the top halves of the brioche rolls over the cheese, pressing down very gently to hold everything together. Brush the tops with melted butter for a lovely golden finish.
- Cover the prepared brioche rolls with aluminium foil to prevent over browing as well as to keep them soft and moist while baking. Transfer the baking sheet to the preheated oven and bake for 8 to 10 minutes, or until the cheese has melted and the brioche rolls are lightly golden and toasted. Keep an eye on them towards the end, as brioche contains sugar and can brown rather quickly.
- Remove the sliders from the oven and let them rest for a minute or two. Use a sharp knife to separate the individual sliders, if you assembled them as a slab. Serve immediately while the rolls are warm, the cheese is melty and the vegetables still have a nice crunch. Add a bowl of leftover bang bang sauce on side while serving.
Notes
- 2. Pickled jalapeños add a lovely tangy kick that balances the rich sauce and cheese. However, excess pickling liquid can make the sliders soggy. Drain them well before layering.
- 3.Don't go overboard with the sauce. As tempting as it is to add more bang bang sauce, remember that the paneer is already generously coated. Too much sauce can make the sliders messy and cause the filling to slide out when you pick them up.
- 4. Avoid overstuffing the sliders. I know it is tempting to pile on the paneer, but an overly generous filling makes the sliders difficult to hold together.
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