Plant-Based Buffalo Chicken Sliders
This game day appetizer is sure to slide it's way into your heart! (pun intended)
1 package of Zoglo's Pub Style Tenders, from frozen
8 mini brioche buns
2/3 cup of barbecue sauce
1 tablespoon of hot sauce
2 heaping cups of fresh coleslaw mix
1/3 cup of caesar or ranch dressing
Preheat the oven to 425 degrees. Place Zoglo's Pub Style Tenders on a lined baking tray and cook in the centre of the oven for 8-10 minutes.
Combine the coleslaw mix and caesar dressing in a medium bowl. Mix well and set aside.
In a separate medium bowl, combine the barbecue and hot sauce. Add in the now hot cooked tenders and toss to coat each tender.
Place a tender on the bottom brioche bun, top with coleslaw mixture, sliced pickles and top brioche bun.
Tips from Chef Pino
Notes: Use non-dairy dressings to make this dish vegan friendly!