Bang Bang Paneer Sliders
These Bang Bang Paneer Sliders are loaded with saucy paneer, crunchy veggies and melted cheese in buttery brioche rolls. Try them for your next party!
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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
1. Let the paneer cool slightly before adding the sauce. Tossing piping hot paneer with the bang bang sauce can cause the mayonnaise based sauce to become thin and oily.
- 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.
Tried this recipe?Let us know how it was!