Quail Sliders

IMG_0526_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Start the pickled green tomatoes two days before, or up to a couple of weeks before, and double or triple the recipe if you want.

Serves 4

  • 12 quail breasts
  • Salt and pepper
  • 3 TBSP olive oil

Pickled Green Tomatoes:

  • 4 medium green tomatoes, sliced thinly
  • 1 TBSP salt
  • 1 clove garlic
  • 3 thin slices of fresh ginger
  • ½ Cup white wine vinegar
  • ½ tsp mustard seed
  • 2 cloves

Sambal Mayonnaise:

  • 1-3 TBSP sambal or hot sauce
  • ¼ Cup mayonnaise

12 small soft rolls or slider buns

For the green tomatoes, toss the tomatoes with the salt and let stand for a day in the refrigerator.  Drain any liquid from the tomatoes.  In a small pot, combine the garlic, ginger, vinegar, mustard seed and cloves and bring to a boil.  Pour over the tomatoes.  Allow to cool slightly, then cover and refrigerate.

Preheat a gas grill to high heat or build a hot fire.  Season the quail breasts with salt and pepper, then toss with the olive oil.  Grill the quail breasts on each side until well browned. About 2 or 3 minutes per side.

Mix together the sambal or hot sauce and the mayonnaise, adding more to taste.

Toast the rolls on the grill or in the oven.  To assemble, lay a grilled quail breast on the bottom bun, then top with a couple slices of pickled tomato and a dollop of the spicy mayonnaise.