I know, this is quite a strong statement to make. Claiming to have the ‘best ever’ recipe for anything is not something to be taken lightly. But, you have to trust me on this one. I’ve prepared some evidence supporting this claim..

You see, for the last four years, these sliders have been a staple at our annual Christmas party. But we screwed up this year. I love the idea of using the slow cooker to keep appetizers warm throughout the evening, so I added some meatballs to the lineup. The night before the party, we were grabbing some last minute ingredients at the supermarket and I asked my boyfriend if I should still make the sliders despite having another beef dish on the menu. He responded with ‘nah, you don’t need to’.

The following night, guest after guest inquired about the sliders and I witnessed a flurry of faces fall in disappointment when their absence was confirmed. I had apparently underestimated their popularity, and felt as though I failed as a hostess (I know, a bit dramatic. I take these things seriously). People had been ‘looking forward to them for weeks’ and ‘talking about them on the way over’. Talk about an epic fail.

So, this is what I’ve learned from that night. 1) I will never bump the sliders from the Christmas party menu again (and the boyfriend is banned from making any future food related executive decisions). And 2) the recipe is obviously too good not to share.

So, go ahead and make a batch for your next get together or potluck!  And be prepared to receive requests to bring said sliders to any future get together or potluck. You can thank me later.

Best Ever Sliders (I found the recipe on allrecipes.com ages ago)

Ingredients:

• Approximately 1 lb ground beef
• 12 pack of dinner rolls
• 1 packet of dry onion soup mix (low sodium if you can find it)
• 1 heaping cup of shredded cheddar cheese
• 1/4 cup mayonnaise (I usually use the low fat variety)
• Cooking spray
• Aluminum foil

Directions

1. Cook ground beef and onion soup mix together in a skillet until beef is no longer pink. I find some brands of onion soup mix to be a bit too salty, so I usually go for the low sodium and season the meat to taste.
2. Drain excess grease and allow beef mixture to cool fully.
3. Preheat oven to 375 degrees and cover a baking sheet or pan in tinfoil sprayed with cooking spray.
4. Slice sheet of dinner rolls in half. I am not too good with slicing things evenly and would often end up with lob-sided rolls when trying to slice the entire sheet at once. So I prefer to work in more manageable sets of three at a time. Place the bottom halves of the rolls on the foil lined baking sheet.
5. Once beef mixture has cooled, mix in mayonnaise and cheddar cheese. I know, this sounds disgusting, but the mayo seems to prevent the beef from getting all dry and crumbly.
6. Spread beef mixture evenly over the bottom half of rolls  and cover with tops.
7. Cover with a second piece of aluminum foil sprayed with cooking spray.
8. Bake in pre-heated oven for 30 minutes until mixture is bubbly and cheese is melted.

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