15 Slider Recipes for Game Day (Easy, Cheesy Crowd-Pleasers)

Let’s be honest. Hosting a game day party sounds fun until you find yourself flipping twenty individual burger patties while missing every touchdown. I used to be that person, sweating over a hot grill while my friends cheered in the living room. Then, I discovered the magic of sheet pan sliders. IMO, they are the ultimate hosting hack. 🙂

Why do they work so well? You build them all at once, bake them until the cheese turns into molten gold, and serve a crowd in under 30 minutes. Plus, the bread-to-meat-to-cheese ratio is scientifically superior to a full-sized burger. You get a perfect bite every single time.

If you want to win the food game (even if your team loses the actual game), you need these recipes. From classic beefy bites to spicy chicken inventions, these 15 slider recipes guarantee empty platters and happy guests. Grab a 12-pack of Hawaiian rolls, and let’s get cooking.

1. The “OG” Ham and Swiss Sliders

We have to start with the classic. You know the one—the buttery, poppy seed-glazed masterpiece that shows up at every potluck. But the secret to making these truly addictive lies in the quality of the ham and the specific mustard blend.

Ingredients

• 12-pack Hawaiian sweet rolls
• 1 lb deli ham (Black Forest or Honey Ham works best)
• 12 slices Swiss cheese
• 1/2 cup melted butter
• 1 tbsp Dijon mustard
• 1 tbsp poppy seeds
• 1 tsp dried onion flakes
• 1 tsp Worcestershire sauce

Instructions

1. Slice the entire block of rolls in half horizontally. Keep them connected!
2. Layer half the cheese, then all the ham, then the remaining cheese on the bottom bun layer.
3. Place the top buns back on.
4. Whisk the butter, mustard, poppy seeds, onion flakes, and Worcestershire sauce.
5. Brush this glaze generously over the tops.
6. Bake at 350°F for 15–20 minutes until the cheese melts and tops brown.

Ever wonder why we layer cheese on both the top and bottom? It creates a moisture barrier so the bun doesn’t get soggy.

2. Sheet Pan Cheeseburger Sliders

Stop making mini patties. Seriously, stop it. This method saves so much time and ensures the meat covers every inch of the bun. It tastes like a White Castle slider, but infinitely better.

Ingredients

• 2 lbs lean ground beef
• 1/2 onion, finely diced
• 1 tsp garlic powder
• 12 slices American or Cheddar cheese
• Pickles (essential!)
• Salt and pepper

Instructions

1. Mix the beef, onion, garlic powder, salt, and pepper.
2. Press the raw meat into a 9×13 inch rectangle on a baking sheet (match the size of your uncut rolls).
3. Bake the meat patty at 400°F for 15 minutes. Drain the grease.
4. Slide the giant cooked patty onto the bottom layer of your cut rolls.
5. Top with cheese and pickles.
6. Add the top buns and bake for 5 minutes to melt the cheese.

Using dehydrated onions instead of fresh ones gives you that authentic fast-food flavor profile.

3. Buffalo Chicken Ranch Sliders

If wings are too messy for your couch, make these. They pack all that spicy, tangy flavor without the need for wet naps. I use rotisserie chicken to make this come together in literally ten minutes.

Ingredients

• 2 cups shredded rotisserie chicken
• 1/2 cup Buffalo sauce (Frank’s RedHot is the gold standard)
• 1/4 cup Ranch dressing
• 1 cup shredded mozzarella or pepper jack cheese
• 2 tbsp melted butter + garlic powder for topping

Instructions

1. Toss the chicken with the Buffalo sauce and Ranch dressing.
2. Spread the spicy chicken mixture onto the bottom buns.
3. Sprinkle the cheese liberally over the chicken.
4. Cap with the top buns.
5. Brush with garlic butter.
6. Bake at 350°F for 15 minutes.

FYI, Blue Cheese dressing works here too, but Ranch is usually the safer bet for a large crowd.

4. Meatball Marinara Sliders

This is basically a handheld pasta dinner. It’s messy, cheesy, and incredibly satisfying. The trick here is managing the shape of the meatballs so they don’t roll out of the bun when you take a bite.

Ingredients

• 12 frozen cooked meatballs (thawed)
• 1.5 cups marinara sauce
• 12 slices provolone cheese
• Parmesan cheese for topping
• Garlic butter

Instructions

1. Simmer the meatballs in the marinara sauce for 10 minutes to heat them through.
2. Cut each meatball in half. This is crucial for stability!
3. Place two meatball halves on each slider bun bottom.
4. Top with a slice of provolone.
5. Brush the bun tops with garlic butter and sprinkle with Parmesan.
6. Bake until the cheese bubbles.

Cutting the meatballs prevents the “slider slide,” where the filling shoots out the back of the sandwich.

5. Roast Beef & Swiss “French Dip” Sliders

These feel fancy, but they are ridiculously easy. The savory au jus dipping sauce makes these an interactive experience. I usually double this recipe because they vanish first.

Ingredients

• 1 lb deli roast beef (rare is best)
• 12 slices Swiss cheese
• Crispy fried onions (the kind you put on green bean casserole)
• 1 packet Au Jus gravy mix
• Horseradish sauce (optional)

Instructions

1. Layer roast beef and Swiss cheese on the rolls.
2. Spread a thin layer of horseradish sauce on the meat if you like a kick.
3. Top with crispy fried onions for texture.
4. Bake until cheese melts.
5. Prepare the Au Jus packet according to instructions and serve in small bowls for dipping.

The crispy onions stay crunchy even after baking, adding a necessary texture contrast to the soft meat and bun.

6. Chicken Parmesan Sliders

Chicken Parm is a labor of love. These sliders are a labor of laziness that tastes just as good. We use frozen chicken tenders to skip the breading and frying step entirely.

Ingredients

• 12 frozen breaded chicken tenders or nuggets, cooked
• 1 cup marinara sauce
• 1.5 cups shredded mozzarella cheese
• Fresh basil leaves
• Garlic butter

Instructions

1. Cook the chicken tenders in the oven or air fryer first so they are crispy.
2. Place a tender on each bottom bun.
3. Spoon marinara sauce over each piece of chicken.
4. Top with mozzarella and a fresh basil leaf.
5. Bake the assembled sliders for 10 minutes.
6. Brush tops with garlic butter mixed with a little parsley.

Don’t soak the bottom bun with sauce. Put the sauce directly on the chicken to keep the bread structural integrity intact.

7. Philly Cheesesteak Sliders

Authentic? Maybe not. Delicious? Absolutely. Sautéing the veggies beforehand is non-negotiable here; nobody wants raw crunchy onions in a cheesesteak.

Ingredients

• 1 lb shaved steak (or roast beef if you can’t find shaved)
• 1 green bell pepper, diced
• 1 onion, diced
• 12 slices Provolone cheese
• 2 tbsp mayonnaise

Instructions

1. Sauté the peppers and onions in a skillet until soft and caramelized.
2. Sear the shaved steak quickly in the same pan.
3. Spread mayonnaise on the bottom buns (this acts as a barrier and adds richness).
4. Layer the steak, then the veggie mixture, then the provolone.
5. Bake until the cheese is gooey.

Using mayo on the bread toasts it from the inside out while baking. It’s a game-changer.

8. Breakfast Sliders (For the Early Games)

Sometimes the game starts at noon, or maybe you just love breakfast food. These sliders feature fluffy eggs and sausage, glazed with maple butter. It’s salty-sweet perfection.

Ingredients

• 8 eggs, scrambled
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup cheddar cheese
• 1/4 cup maple syrup
• 2 tbsp melted butter

Instructions

1. Scramble your eggs. Tip: You can bake the eggs in a 9×13 pan for 15 minutes to get a perfect slab of egg that fits the rolls!
2. Layer the cooked sausage, egg, and cheese on the rolls.
3. Mix the melted butter and maple syrup.
4. Brush the tops of the buns.
5. Bake until the cheese melts.

The maple glaze makes these taste like a McGriddle, but way fresher.

9. BBQ Pulled Pork Sliders

This is the best way to use up leftovers or store-bought tub pork. The coleslaw adds a fresh, crunchy element that cuts through the rich, sugary BBQ sauce.

Ingredients

• 2 cups pulled pork (with BBQ sauce)
• 1 cup coleslaw mix (cabbage and carrots)
• 12 slices Pepper Jack cheese
• Pickle chips

Instructions

1. Heat the pulled pork slightly so it spreads easily.
2. Layer pork and cheese on the buns.
3. Bake until the cheese melts.
4. Open the sliders and add the cold coleslaw and pickles after baking.
5. Serve immediately.

Adding the slaw after baking keeps it cold and crisp. Hot coleslaw is a tragedy we must avoid.

10. Turkey, Brie, and Cranberry Sliders

This utilizes the “Thanksgiving Effect.” The combination of savory turkey, creamy brie, and tart cranberry sauce feels sophisticated but takes zero effort.

Ingredients

• 1 lb deli turkey (roasted)
• 1 wheel Brie cheese, sliced (rind removed if you prefer)
• 1/2 cup cranberry sauce (whole berry is best)
• Fresh thyme

Instructions

1. Spread cranberry sauce on the bottom buns.
2. Layer turkey and slices of Brie.
3. Sprinkle fresh thyme leaves over the cheese.
4. Brush tops with plain melted butter.
5. Bake until the Brie gets oozy.

Remove the white rind from the Brie for a smoother melt. It creates a sauce-like consistency.

11. Pizza Sliders

Pepperoni pizza in a handy sandwich format. These are dangerous because you can eat four of them without realizing it. Layering the pepperoni ensures you get meat in every bite.

Ingredients

• 1 cup pizza sauce
• 40 slices pepperoni
• 1.5 cups shredded mozzarella
• 1/2 tsp oregano
• Garlic butter

Instructions

1. Spread a little sauce on the bottom buns.
2. Layer half the cheese, then the pepperoni, then the rest of the cheese.
3. Spread a little more sauce on the inside of the top buns.
4. Close the sliders.
5. Brush tops with garlic butter and sprinkle with oregano.
6. Bake until the cheese pulls apart.

Putting sauce on the bun interior prevents the slider from sliding apart while you eat it.

12. Cuban Sliders

A Cuban sandwich usually requires a fancy press. We get the same effect by pressing down on the baking pan. The pickles and mustard are the stars here.

Ingredients

• 1/2 lb deli ham
• 1/2 lb roast pork (or extra ham)
• 12 slices Swiss cheese
• Dill pickle chips
• Yellow mustard

Instructions

1. Spread yellow mustard on both the bottom and top bun interiors.
2. Layer ham, pork, cheese, and pickles.
3. Place the top buns on.
4. Cover with foil and place a heavy baking sheet on top to press them down while baking.
5. Bake for 20 minutes.

The pressure from the baking sheet mimics the panini press, making the bread dense and crispy.

13. Jalapeño Popper Chicken Sliders

This brings the heat. It combines the creamy filling of a jalapeño popper with shredded chicken. It’s rich, spicy, and indulgent.

Ingredients

• 2 cups shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup diced jalapeños (jarred or fresh)
• 6 slices bacon, crumbled
• 1 cup cheddar cheese

Instructions

1. Mix the cream cheese, jalapeños, and half the bacon in a bowl.
2. Stir in the chicken.
3. Spread this mixture onto the bottom buns.
4. Top with cheddar cheese.
5. Bake until bubbly.
6. Top the buttered buns with the remaining bacon bits before baking.

Wearing gloves when cutting fresh jalapeños is a must. Don’t touch your eyes!

14. Caprese Sliders (Vegetarian)

You need a vegetarian option that isn’t just “cheese bread.” This is fresh, vibrant, and cuts through the grease of other game day foods.

Ingredients

• 12 slices fresh mozzarella
• 2 large tomatoes, sliced
• Fresh basil leaves
• 1/2 cup Pesto mixed with 1/4 cup mayo
• Balsamic glaze

Instructions

1. Spread the pesto mayo on both sides of the buns.
2. Layer mozzarella and tomato.
3. Bake just until the cheese softens (about 10 minutes).
4. Open the sliders and add fresh basil and a drizzle of balsamic glaze.

Do not bake the basil. It turns black and loses flavor. Add it fresh at the end.

15. Nashville Hot Chicken Sliders

Spicy chicken sandwiches are having a moment. We recreate the heat with a spicy butter glaze that soaks into the crispy chicken.

Ingredients

• 12 crispy chicken tenders (frozen, cooked)
• Pickle chips
• Spicy Glaze: 4 tbsp melted butter, 1 tbsp cayenne pepper, 1 tbsp brown sugar, 1/2 tsp paprika, 1/2 tsp garlic powder

Instructions

1. Whisk the spicy glaze ingredients together.
2. Place cooked chicken tenders on the buns.
3. Brush the spicy glaze directly onto the hot chicken.
4. Top with pickles.
5. Close the buns and bake for 5 minutes just to warm the bread.

Adjust the cayenne pepper based on your crowd’s tolerance. One tablespoon is hot; two is fire.

Conclusion

There you have it—15 slider recipes that prove good things really do come in small packages. Whether you crave the classic comfort of Ham and Swiss or the fiery kick of Nashville Hot Chicken, these mini-sandwiches deliver big flavor with minimal effort.

My advice? Buy two packs of rolls. These disappear faster than a fumble recovery. You prep, you bake, you enjoy the game. That’s a win in my book.

So, preheat that oven and get layering. Your guests will thank you. Happy snacking!