Grilled Cheese Sliders
Golden brown and loaded with melty cheese, these Grilled Cheese Sliders are perfect with soup or serving on game day or any day! This recipe serves 16 (2 sliders a person) - 32 sliders. Optional to serve on the BIG BOARD.
Inspired by thisisnotdietfood.com recipe.
Ingredients
- 2 16 oz Kings Hawaiian Sweet Rolls dinner rolls (or Sweet Hawaiian dinner rolls)
- ¾ cup mayonnaise
- 12 oz Colby Jack cheese slices
- 12 oz Monterey Jack cheese slices
Serve on a board for 16:
- 64 oz Creamy Tomato Soup, heated
Toppings & additions:
- Potato Chips
- Chopped Chives
- Sour Cream
- Favorite jam
- Diced red apple
Instructions
How to make Grilled Cheese Sliders
- Preheat your oven to 375-F and line a large baking sheet with foil. Set aside.
- Slice the dinner rolls in half horizontally and flip over the top halves so that both halves are cut side facing up.
- Spread half the mayonnaise on the cut side of the bottom half of the buns. Then, transfer the buns with mayonnaise to the lined foil pan and place them mayo-side down. Press down gently to flatten the buns.
- Arrange the cheese slices on the buns on the baking sheet. Cut the cheese slices to fit, if necessary. Use up all the cheese and cover all the rolls.
- Transfer the remaining buns and place them on top of the cheese, cut-side facing up. Spread the remaining mayonnaise over the cut side of the buns.
- Cover the sliders with foil and bake them at 375-F for about 10 minutes.
- Remove the foil and bake for another 12-15 minutes or until the cheese is melted and the top buns are starting to get brown.
- Turn the broiler on high and brown the top of the buns for 2-7 minutes or until golden brown. Watch them carefully so they don’t burn!
- Remove from the oven, let rest a few minutes, and serve!
How to make a Grilled Cheese Slider & Tomato Soup Board
- While the sliders are baking, heat up the tomato soup.
- Fill smaller bowls with sour cream, chopped chives, different jams, and finely chopped red apples. These are the garnishes for the soup and sliders. You can also add your favorite chips to the board.
- Remove the sliders from the oven and put a hot pad on the Big Board and transfer the soup pot to the board.
- Pull the sliders apart and serve them on parchment paper around the soup, or transfer them to a platter and let your guests pull them apart.
- Serve while the sliders and soup are hot.
Notes
Made on the 26-inch BIG BOARD.
Nutrition Facts
Calories: 314kcal, Carbohydrates: 18g, Protein: 12g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 45mg, Sodium: 752mg, Potassium: 694mg, Fiber: 1g, Sugar: 10g, Vitamin A: 874IU, Vitamin C: 15mg, Calcium: 307mg, Iron: 1mg