12 soft small/cocktail rolls with sesame seeds
Butter, for spreading
12 mini chicken fillets
125 ml (1/2 cup) Peppadew® Jalapeño & Ginger Relish, plus extra for topping
Olive oil, for frying
Creamy mayonnaise, for spreading
Red slaw*, for topping
Fresh coriander leaves, for topping
Slice each roll open horizontally and butter both cut sides. Toast the buttered sides in a hot pan until golden brown (this step creates fantastic flavour and extra crunch). Set aside.
Arrange chicken fillets on a flat working surface lined with plastic wrap. Place another sheet of plastic wrap on top, then use a rolling pin to slightly flatten and tenderize the fillets.
Baste each flattened fillet with Peppadew® Jalapeño & Ginger Relish, then fry in a hot pan with olive oil until cooked. Remove from heat and set aside.
Assemble the sliders: spread each roll with some mayonnaise, top with the grilled chicken, then with more Peppadew® Jalapeño & Ginger Relish and finally with a spoonful of red slaw and coriander. Place the roll lids on and serve immediately.
*Red slaw: Shred/slice a small head of red cole finely (about 3 cups of shreds), then mix with 2 tablespoons mayonnaise, 2 tablespoons sour cream and a squirt of fresh lemon juice. Season with salt & pepper and mix well.