These sheetpan grilled cheese sliders are perfect for when everyone is asking, "What's for dinner, mom?" Just 7 simple ingredients and a quick 20 minutes to assemble before baking.
Recipe by: Sarah Copeland, Edible Living
Recipe by: Sarah Copeland, Edible Living
Ingredients
- 1 (6-oz) wedge Roth Smoked Gouda cheese
- 2 packed cups greens (such as fresh basil, kale, broccolini, broccoli rabe), stems trimmed and chopped
- 1/3 packed cup fresh parsley, mint, or dill leaves
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon fine sea salt
- Black pepper
- 1 (12-pack) pull-apart brioche rolls or potato buns
Method
- Shred the cheese and measure ⅓ cup, reserving the rest. Combine the greens, herbs, pine nuts, olive oil, lemon juice, salt, pepper and gouda in the bowl of a food processor and process until even and bright green, but still a bit chunky.
- Divide the entire package or rolls in half crosswise, keeping bottoms and top intact. Spread the pesto over the bottom halves, and sprinkle with the remaining cheese. Cook until the broiler (on high, with the rack about 6 inches from the top) until the cheese is melted and bubbly, but the buns are still soft, 1 to 2 minutes.
- Top with the remaining bun halves and serve warm on a platter, or pull apart and stack and serve warm (when the cheese is still oozy), or at room temperature.