Sponsored Post: The Burnt Truck’s Fried Mozzarella Slider with Basil Aioli

Man, are you in for a treat. Are you ready? Imagine a slice of fresh, milky mozzarella that’s been coated in panko bread crumbs and fried. That sounds pretty good by itself, doesn’t it? Now imagine that on an eggy roll (Hawaiian sweet bread) and topped with both basil aioli and a spicy tomato jam. It’s hard to even wrap your head around, but I know it’s a real thing that exists because I ate it at the Burnt Truck at the Orange County Fair and ever since it’s been haunting my dreams. Making this at home wouldn’t just be an act of selfishness (I NEED TO HAVE MORE), but an act of charity because if I figure out this recipe that means you get to eat it too and you’ll be just as happy and haunted as I am.

Well you’re in luck because I did a pretty stellar job, if I do say so myself. It starts a day ahead (or a few hours ahead if you’re impatient). Slice your mozzarella into thick slices, brush with an egg wash, and coat with panko. Then freeze. That’s why you start ahead because by freezing the mozzarella, you ensure it won’t fall apart when it hits the hot oil in the pan.

Otherwise, the rest is kid stuff. To save some time, you can make a basil aioli by doctoring some MIRACLE WHIP (the sponsor of this post) with a little garlic and basil. The tomato jam you should just buy–high-end stores sell it, as well as some online retailers–because that’s just, no. Too much work.

Once you have all of your components ready to go, you just put them all together on a Hawaiian sweet roll. To reiterate: fried mozzarella. Basil aioli. Tomato jam. It may not be 100% as authentic as the one you get from the truck, but the last thing you’ll be worrying about when you eat this is authenticity. It’s just a brilliant combination and now it’s yours and you are going to thank me for it. But don’t thank me, thank the Burnt Truck. Those guys deserve a giant trophy for this; they really do.

Recipe: The Burnt Truck’s Fried Mozzarella Slider with Basil Aioli

Summary: Inspired by my trip to the Orange County Fair.


  • 1 cup panko breadcrumbs
  • 3 eggs, beaten together
  • 1 pound fresh mozzarella, sliced into thick slices
  • 3/4 cup MIRACLE WHIP Dressing
  • 1 cup fresh basil leaves
  • 1 garlic clove
  • Olive oil
  • Canola oil
  • 8 Sweet Hawaiian rolls
  • Tomato jam (store-bought)


  1. The night before you plan to make the sliders, season the panko breadcrumbs and then brush the egg wash on to the slices of mozzarella. Coat the mozzarella with the panko and place on a plastic-wrap lined cookie sheet and freeze overnight.
  2. One hour before frying, take the mozzarella out to begin to thaw.
  3. Meanwhile, make the basil aioli by combining the MIRACLE WHIP (for a tangy contrast to the sweetness of the roll), basil, garlic, and a splash of olive oil in the food processor.
  4. To finish, heat a layer of Canola oil in a cast iron skillet. When bubbles form around the back of a wooden spoon (or the oil reaches 350 on a thermometer), add the mozzarella and fry until golden on one side, then flip and fry on the other. Remove to a paper towel lined sheet.
  5. To assemble the sandwich, open a sweet Hawaiian roll, slather on a good amount of the basil aioli, top with the fried mozzarella and top that with the tomato jam. Serve hot.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

My recipes and opinions. Made possible by MIRACLE WHIP.

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