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Playing Football Food: Sloppy Buffalo Sliders & Potato Skins


For the slaw:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dried dill
  • 1 teaspoon dried chives or 2 tablespoons fresh chives
  • 1/2 teaspoon onion powder
  • A handful of leafy tops from a bunch of celery or parsley, chopped
  • Salt and pepper
  • 4-6 cups finely shredded cabbage
For the sliders:
  • 1 ½ pound ground chicken or turkey
  • Salt and pepper
  • 1 small onion, finely diced
  • 2 cloves garlic
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup hot sauce (I use Frank’s)
  • ½ cup ketchup
  • 2 packages dinner rolls or 24 slider rolls


Serves: 8-12


For the slaw, mix the mayo, sour cream, apple cider vinegar, dried dill, onion powder, parsley, salt and pepper in a large bowl. Add the cabbage and toss to coat; adjust seasoning to taste. You can make the slaw up to 2 days in advance.

For the sliders, heat a little olive oil in a large skillet. Add the ground meat and cook until brown, breaking it up as it cooks. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add in the onion, garlic, celery and carrot, and cook until the celery and carrot are soft. Add in the smoked paprika and cayenne, and stir to coat. Add in the hot sauce, ketchup and 1/4 cup of water. Bring the mixture to a bubble then turn heat down to low to keep warm.

Pile meat on toasted dinner rolls, top with ranch slaw and serve.