Warm promises of sweet inviting flavors will have you falling in love at first sight. Glistening buttery bread dripping with two kinds of cheese that are bursting with sun dried developed flavors of time cured tomatoes is where cosmopolitain meets this delectable treat. I love sun dried tomatoes with salads and added for background flavors when cooking. For this recipe, the Sun Dried Tomatoes take the head-line and do not disappoint with how elegantly they complete the meal to the point of near perfection. This is perfect as a grab and go treat on the road or as a sit down and appreciate appetizer or snack. Best served fresh these sliders are kid friendly and can be enjoyed any time anywhere.
Watch the video and follow the instructions below to master the art of these handy grilled cheese sun-dried tomato sliders. Support the grass roots expansion of my growing catalog of menu selections by liking and sharing this or any you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These cheesy rich and delicious mini sandwiches are so full of well developed and savory flavors you will love every bite. My family loves these and I am sure your will too!
Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside and bottom halves in the baking pan.
Spread monterey jack cheese.
Add sharp cheddar cheese.
Add sun dried tomatoes (with oil) on the rolls over the bottom halves.
Then add the top half layer. Brush the melted butter over the tops of the rolls, then sprinkle with dried parsley. Cover with aluminum foil and bake for 30 minutes or until the cheese has melted.
Serve & enjoy!
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Grilled Cheese Sun Dried Tomato Sliders
Equipment
- 9" x 13" baking pan
Ingredients
- 12 Hawaiian rolls
- 1 ½ cups monterey jack cheese shredded
- 1 ½ cups sharp cheddar cheese shredded
- â…“ cup sun dried tomatoes with oil
- 2 tbsp melted unsalted butter
- 1 tsp dried parsley
Instructions
- Preheat the oven to 350°F.
- Don’t pull the rolls apart. Cut them in half horizontally. Place the top halves aside and bottom halves in the baking pan.
- Spread monterey jack cheese, sharp cheddar cheese, and sun dried tomatoes (with oil) on the rolls over the bottom halves. Then add the top half layer. Brush the melted butter over the tops of the rolls, then sprinkle with dried parsley.
- Cover with aluminum foil and bake for 30 minutes or until the cheese has melted.
Serve & enjoy!
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