Recipe: Hawaiian Field Roast Sliders
You can find them on menus at top end restaurants, happy hours, mobile food carts, and fast food joints…sliders. Those mini buns, patties, and random assortment of condiments make for the perfect 3 bites.
It’s always fun to accept the challenge of “veganizing” a meal. I saw this sandwich on a food cart menu on a weekend trip to Los Angeles…SPAM, coconut mayonnaise, two types of cheese, and kimchee. With the constant new development of vegan products, what may have once been an impossible sandwich to recreate is now a cinch. Reading the menu I thought it sounded kind of strange, but judging by the length of the line I thought maybe they were on to something.
Cutting thick slices of Field Roast Smoked Tomato or Wild Mushroom quarter loaves or a thick slice of Field Roast meatloaf then pan searing make for what I would consider one tasty slider.
NOTE: Items like the Sweet Thai Chili Sauce and Sriracha can be found in most grocery stores in the Asian food section. If not at your grocery store any Asian grocer will be sure to have them. They store well and are great to keep on hand for a bowl of rice or stir-fried vegetables.
Coconut Milk Mayonnaise
- ½ cup vegan mayonnaise
- 2 Tbsp canned coconut milk
Mix the coconut milk and mayonnaise until smooth. Refrigerate until ready to use.
A Crazy Delicious Slider
- 2 Tbsp vegetable oil
- Field Roast Smoked Tomato or Wild Mushroom Quarter Loaf, or Field Roast Meatloaf (depending on what’s available to you)
- Slider buns or dinner rolls sliced in half
- Coconut Mayo
- Vegan kimchee - or use the turnip pickle recipe attached
- Sweet Thai chili sauce
- Sriracha sauce
- Vegan pepperjack and cheddar cheese shreds
Heat oven to 350°F.
Slice Field Roast into ¼" inch slices. In a hot pan, heat oil and cook slider slices until browned on both sides, 2-3 minutes. Remove from pan and place on a plate lined with a paper towel. Remove excess oil from the pan and place the sliced slider buns or dinner rolls face down in the pan to toast, about 2 minutes.
On a jelly roll pan, line the buns along the pan for quick assembly. Cover both sides of the bun with a dollop of coconut milk mayonnaise. Add vegan cheese shreds (not necessary but definitely add to the goodness that is this sandwich), one or two slices of grain meat, some kimchee, a drizzle of Sriracha, and Thai Sweet Chili Sauce. Place the top of the bun on top of the slider and place in the oven until warmed, about 3-4 minutes.