They are tiny, yet delicious -bite-sized sandwiches called sliders that are about the size of a silver dollar. I first  learned about them from my sister Diane, whose four sons love the tiny burgers that were branded decades ago by America’s first drive-through burger house.

I won’t  mention the name of the restaurant because I don’t particularly like their food, but it’s best known by its white buildings. Neither Diane nor I will touch that particular brand of drive-through food (too greasy), but we both still love a good burger and I’ve adopted their concept.

Since I’m all about making healthy versions of the foods we love, I use turkey, salmon, chicken or wheat-meat (vegetarian) instead of beef to make sliders. And if you’re a food snob like I am, you already realize that there’s nothing better to satisfy your hunger than a great well-dressed burger.

For me, what makes great sliders are the seasonings, the rolls and the dressings.

Sliders are the perfect party food. Unlike full-sized sandwiches, they are very easy to handle because they are so small and can be held with one hand. They go with a variety of other finger foods and most important to me is that they are also an inexpensive way to serve a meal-in-one.

I prefer soft rolls, like potato bread with poppy or sesame seeds, and I use a variety of dressings (both bottled and homemade) and cheeses.  Here is a sample list of my favorite sliders:

• Ground turkey burger  sliders with Hollandaise sauce and alfalfa sprouts
• Salmon cake sliders with honey mustard and red onion
• Wheat-meat sliders with  brie cheese and diced hot peppers
• Barbecue chicken breast sliders with coleslaw

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