SLIDER DOGS
Yield Portion Size
1 cup |
Green cabbage, shredded
|
1/4 cup |
Jalapeño, fresh, julienned
|
1/4 cup |
Honey
|
1/4 cup |
Mayonnaise
|
4 tbsp |
Lime juice
|
1/4 cup |
Cilantro, chopped
|
1 oz |
Butter
|
2 |
Hawaiian slider buns, griddled
|
1 | |
1 oz |
Aged Cheddar cheese, sliced
|
2 oz |
Jalapeño Honey Coleslaw (see recipe)
|
1 oz |
Gulden's® Bold Yellow Mustard
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 222 mg | 22% |
Carbohydrate | 50 g | 17% |
Cholesterol | 175 mg | 57% |
Total Fat | 71 g | 110% |
Iron | 2 mg | 12% |
Potassium | 108 mg | 0% |
Calories | 953 kcal | 48% |
Sodium | 1571 mg | 65% |
Protein | 27 g | 54% |
Polyunsaturated Fat | 5 g | 27% |
Saturated Fat | 36 g | 179% |
Sugars | 25 g | 3% |
Dietary Fiber | 3 g | 10% |
Vitamin C | 14 mg | 23% |
Vitamin A | 1222 iu | 24% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make JALAPEÑO HONEY COLESLAW: Shred cabbage and place into a large mixing bowl. Julienne jalapeño, discarding pith and seeds. Add all remaining coleslaw ingredients to the mixing bowl, stir and hold for service.
-
Step 2
Make SANDWICHES: Spread butter on the inside of each bun half, and toast on a hot griddle. Butterfly and portion frank into halves. Griddle frank halves until heated and hold for service.
-
Step 3
Top the butt of each bun with frank half, then cover with cheese, coleslaw, and mustard. Bake at 350°F until cheese is melted; top with remaining slider bun and serve.
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more