Hot Brown Slider Melts
with roasted snap peas / mint juleps
This spin on the classic American Hot Brown sandwich is both handheld and meat-free. Pair these sliders with refreshing mint juleps for a Derby Day party, or serve them anytime for a comforting weeknight dinner.
Smarts: Feel free to add plant-based bacon (strips or crumbles) or ham to these sandwiches if you like!
Ingredients
- Mint, fresh - 20 leaves , plus more for garnish
- Lemon juice - 2 Tbsp
- Maple syrup - 1 Tbsp
- Seltzer - 3/4 cup
- Bourbon - 1/2 cup
- Ice - for serving
- Cheese, Gruyere - 5 oz , sliced or shredded (sub Swiss or white cheddar)
- Cheese, parmesan (opt) - 1/4 cup , shredded
- Mayonnaise - 3 Tbsp
- Mustard, Dijon - 2 tsp
- Nutmeg (opt) - 1/8 tsp
- Slider buns / rolls, small - 12 , sliced (sub sweet Hawaiian rolls or use 1 regular hamburger bun per serving)
- Tomatoes, medium - 2 , thinly sliced
- Vegan turkey, deli-sliced - 8 oz
- Butter - 2 Tbsp
- Garlic powder - 1/2 tsp
- Onion powder - 1/4 tsp
- Foil - for baking
- Sugar snap peas - 12 oz , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Prep
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Cheeses / Snap peas - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make dressing - Whisk together mayonnaise, mustard, and nutmeg (if using). (Can be done up to 5 days ahead)
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Slider buns / rolls - If not pre-sliced, slice.
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Tomatoes - Prep as directed.
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Make
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Heat oven to 400F / 204C. Set out a sheet pan and a rectangular baking dish.
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Spread the bottom halves of slider buns out in the baking dish. Spread with mayo / mustard dressing. Top buns with vegan turkey, tomato slices, Gruyere, and Parmesan (if using) and then top halves of buns.
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Melt butter in the microwave and stir in garlic powder and onion powder. Brush or drizzle butter mixture over the tops of the buns. Cover the pan tightly with foil. Bake sliders, covered, until cheese is melted and everything is heated through, ~15 minutes.
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While sliders bake, toss snap peas with cooking oil and season with some salt and pepper. Spread them out on the sheet pan and place in the oven. Roast the snap peas until tender, 10 to 14 minutes, shaking the pan halfway through cooking.
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While sliders and snap peas cook, make the mint juleps. Muddle / mash mint leaves in the bottom of a pitcher or large glass jar. Add lemon juice (portion for mint julep) and maple syrup and mash again to combine the flavors. Gently stir in seltzer and bourbon. Taste and adjust with more syrup if you’d like it sweeter, more seltzer if you’d like it milder, or more bourbon if you’d like more of a kick. Refrigerate until ready to serve.
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Remove foil cover from sliders and bake until golden brown on top, ~1 minute more (watch them carefully so they don’t burn).
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Toss snap peas with lemon juice (portion for snap peas).
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Fill glasses with ice and pour mint julep over top. Garnish with extra mint leaves.
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Serve sliders with snap peas on the side. Enjoy with mint juleps.
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