Park Lane Slider

Luscious Wagyu filet, blue cheese butter, morel mushrooms, crispy shallots, and a red wine reduction take this sandwich over-the-top in the best way possible.

9pk sweet hawaiian slider bug package with no background
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Servings:
1 sandiwch
Yield:
18 servings

Ingredients

  • 2 each
    9-pack King’s Hawaiian® Original Slider Buns
  • 1 lb
    Salted butter
  • 6 each
    10oz Wagyu filets 
  • 2 each
    Bunches fresh thyme 
  • 1 each
    Bunch fresh rosemary 
  • to taste
    Sea salt  
  • to taste
    Black pepper
  • 2 each
    Garlic cloves
  • 20 oz
    Fresh baby spinach  
  • 10 oz
    Rouge River blue cheese 
  • 1 tbsp
    Worcestershire sauce 
  • 1 each
    Lemon
  • 45 each
    Fresh morel mushrooms, sliced in half lengthwise
  • 1 each
    Bottle Extra virgin olive oil 
  • 1 each
    Shallots, thinly sliced
  • 1 c
    Buttermilk  
  • 1 c
    Flour 
  • ½ c
    Cornstarch 
  • 2 tbsp
    Smoked paprika 
  • 1 each
    Bottle Napa cabernet 
  • 4 tbsp
    Sugar 
  • 2 each
    Bay leaves
  • ½ tbsp
    Juniper berries 
  • ½ tbsp
    Fennel seeds 
  • 1 tbsp
    Black peppercorns 

Build It!

  1. Spread 4 tbsp butter on the inside of the tops and bottoms of all buns and toast on a griddle till golden brown.

  2. Spread 1 tbsp of Blue Cheese Butter on the inside of each bottom bun.

  3. Top with 2 slices of filet slightly overlapping.

  4. Top with a nice pinch of Garlicky Spinach.

  5. Top with 5 halves of Morel Mushrooms.

  6. Drizzle with Red Wine Syrup.

  7. Top with Crispy Shallots.

  8. Cover with top bun.

Rouge River Blue Cheese Butter

Make It!

  1. Soften 12 tbsp butter and mix with blue cheese, 1 tbsp Worcestershire and zest of ½ lemon.

Crispy Shallots

Make It!

  1. Mix sliced shallots with buttermilk and let soak for 20 minutes.
  2. Whisk flour, cornstarch, paprika, 1 tsp sea salt, and ½ tsp black pepper together in a bowl.
  3. Drain shallots and dredge with seasoned flour mixture.
  4. Fry in batches at 350° F until golden brown, then remove from hot oil, transfer to wire rack or paper towel and season lightly with salt immediately while still hot.

Garlicky Spinach

Make It!

  1. Add 1 tbsp olive oil into a hot sauté pan, add spinach, and quickly wilt.
  2. Remove from pan and drain excess water from spinach.
  3. Add 2 tbsp butter to hot sauté pan and lightly brown. Then add 1 clove of minced garlic to the pan. 
  4. Add spinach again and season with salt and pepper. 

Morel Mushrooms

Make It!

  1. Sauté morels in 2 tbsp of olive oil until just starting to brown. 
  2. Add 1 clove of minced garlic and 2 tbsp of butter. 
  3. Sauté until nicely caramelized. Season with salt and pepper. 

Napa Cab Syrup

Make It!

  1. Pour wine, sugar, bay leaves, juniper, fennel, and peppercorns in a saucepan.  
  2. Bring to a boil, turn down to medium and reduce by almost two-thirds until thickened.
  3. Let cool to room temperature, strain out solids, and transfer to squeeze bottle.

Wagyu Filet

Make It!

  1. Remove filets from fridge about 30 minutes before cooking, and season liberally with salt and pepper. 
  2. Melt 1 tbsp butter into large cast iron skillet and heat on high. Add filets and sear on each side for 2 minutes. Add 4 tbsp more butter to the pan, plus thyme and rosemary.
  3. Using a spoon, baste filets with butter. Cook until they reach an internal temperature of 125° F. 
  4. Remove from pan and place on a wire rack set on a tray, pour pan drippings over the filets. Let the meat rest for at least 5 minutes. 
  5. Sprinkle the tops with a little sea salt, then slice each filet into 6 even slices.  

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