Pesto Grilled Cheese Sliders
We go through copious amounts of pesto in this house. My children won't eat most macaroni and cheese, turn up their noses at mashed potatoes, and refuse to even consider any form of lunch meat. But pesto? Just give them the jar and a spoon. I've played with different pesto varieties and they seem to only care about the color and garlicky flavor. That makes it easy to add things like kale or spinach to give them a little nutritional variety...or at least that's what I tell myself.
No matter what kind of pesto we make, it gets used in two main ways: grilled cheese, and scrambled eggs. Since most kids like grilled cheese, it's one of my staples for playdates that happen over mealtime. Making more than 2 grilled cheese sandwiches can be tricky, especially when you have hungry little kiddos at your heels, so I decided to try making them as sliders. They can be made all at once and they cook in the oven to melty, cheesy perfection.
And if I may make on suggestion: if you are the kind of person that loves tomato soup and grilled cheese, you MUST dip these sliders in the homemade tomato soup I posted last week. Match made in food pairing heaven!
Pesto Grilled Cheese Sliders
makes 6 sliders (easily doubled to make 12)
- 6 small rolls, like King's Hawaiian
- 2/3 cup shredded cheddar cheese, like Tillamook Farmstyle Cut because M E L T Y
- 1/3 cup pesto
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter, melted
- Preheat the oven to 350 degrees Fahrenheit. Without pulling the rolls apart, cut them in half and lay them, cut side up, on a clean work surface.
- Mix the pesto with the parmesan cheese and spread evenly over both pieces of bread.
- Sprinkle the shredded cheese evenly over the bottom half of the rolls, then place the other half on top.
- Brush the top of the rolls with the melted butter and bake for 10-12 minutes or until the cheese is melted. Eat immediately.
*Pro-Tip: You can double this recipe and freeze half for another time. Just prepare through step 3, wrap in plastic wrap and place in a gallon ziploc. Remove from the freezer when ready to eat, brush with the butter, and bake as directed.
