I love a recipe that feels indulgent but comes together in 15 minutes — these Mini Grilled Cheese Sliders do exactly that. They’re melty, bite-sized, and perfect for weeknight dinners or party platters. If you like portable melty bites, this version is an easy cousin to my favorite savory sandwiches like Bacon Guacamole Grilled Cheese.
Why Make This Recipe
- Big flavor in a small package: sharp melted cheese plus a buttery crust gives maximum comfort in each bite.
- Fast and convenient: prep in 10 minutes and finish in 10–12 minutes using the oven or skillet.
- Crowd-pleaser for gatherings: sliders are easy to serve at game day, potlucks, or casual parties.
- Flexible and adaptable: swap cheeses or add mix-ins for sweet, spicy, or smoky variations.
- Personal note: I love that you can make a big tray quickly and all the sliders heat evenly — it’s saved many last-minute entertaining moments; for a different party slider idea try the tasty bacon-and-guacamole version.
Recipe Overview
Prep time: 10 minutes.
Cook time: 10–15 minutes (oven) or 6–8 minutes (skillet).
Total time: 20–25 minutes.
Servings: Makes about 12 mini sliders (serves 4–6 as an appetizer).
Difficulty: Easy.
Method: Quick assembly, then either bake in a 350°F oven to melt through or grill gently in a skillet on medium-low; finishing under a broiler for 1–2 minutes gives golden tops.
My Experience Making This Recipe
I tested these both in a cast-iron skillet and on a sheet pan to compare texture. The skillet gives great crust on both sides, while the oven method melts the cheese more evenly when cooking a full batch. I learned that slicing cheese thinly and preheating the pan avoids a cold center.
How to Make Mini Grilled Cheese Sliders
Start by slicing 12 small rolls (Hawaiian or dinner rolls work beautifully) and spreading a thin layer of softened butter on the cut sides. Layer about 8 oz (225 g) shredded sharp cheddar or 12 thin slices of cheddar and close the sliders, keeping them aligned on a baking sheet. Brush the tops with 2–3 tablespoons melted butter mixed with a pinch of garlic powder and 1/2 teaspoon Dijon for extra flavor. Bake at 350°F (175°C) for 10–12 minutes until cheese is gooey; optionally broil 1–2 minutes to brown. For stovetop: grill in a well-buttered 10–inch cast-iron skillet over medium-low (about 300–325°F) with a lid for 3–4 minutes per side until deeply golden and cheese is melted. Technique tip: press gently with a spatula for even contact and faster melting. For inspiration on pairing sliders with bold flavors, see how these contrast with spicy dishes like the bang-bang chicken sliders.
Expert Tips for Success
- Use thinly sliced or finely shredded cheese (about 8 oz); it melts faster and avoids cold pockets.
- Room-temperature butter spreads evenly; mix melted butter with a little Dijon and brush tops for a golden, flavorful crust.
- If baking a full sheet, tent loosely with foil for the first 8 minutes to trap heat, then remove to let tops brown.
- For even stovetop browning, preheat the skillet until a drop of water dances, then lower to medium-low to finish — too-hot pans burn the bread before the cheese melts.
- Equipment: a 10–12 inch cast-iron skillet or a rimmed baking sheet lined with parchment gives best results.
For a slightly different build and bake technique that mirrors the layered approach here, you can compare methods used for layered sliders like the bang-bang chicken sliders.
How to Serve Mini Grilled Cheese Sliders
- Serve warm with tomato soup shooters or a cup of creamy roasted tomato bisque for dipping.
- Make a slider board: include pickles, grainy mustard, apple slices, and a small bowl of sriracha mayo.
- For parties, stick a decorative toothpick through each slider and arrange on a warmed baking sheet to keep them melty.
- Sweet-salty pairing: place a small scoop of fruit-forward grilled-cheese like Blueberry Brie Grilled Cheese nearby for guests who want a contrast.
Storage and Reheating Guide
Refrigerate in an airtight container for up to 3–4 days; separate layers with parchment to prevent sticking.
Freeze individually wrapped in plastic, then placed in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat from refrigerated: place on a baking sheet at 350°F (175°C) for 8–10 minutes, or re-toast in a skillet over low heat with a lid for 3–4 minutes per side. From frozen: reheat covered at 325°F (160°C) for 15–20 minutes until warmed through. Avoid microwaving for best texture; it warms fast but makes the bread soggy.
Recipe Variations
- Gluten-free: use gluten-free slider buns or mini GF rolls; toast them briefly to firm up structure before assembling.
- Dairy-free: swap to a melting vegan cheese (look for cashew-based cheddars) and use vegan butter; bake the same time but expect slightly different browning.
- Add-ins: place thin ham, tomato, caramelized onions, or pesto between cheese layers before baking for extra flavor.
- Fancy twist: swap cheddar for Gruyère or a mix of Gruyère and fontina for a nuttier, more sophisticated slider.
Nutritional Highlights
- Cheese provides calcium and a good amount of protein (about 6–8 g per slider depending on cheese portion).
- These are higher in saturated fat and sodium, so enjoy in moderation — 1–2 sliders per adult is a reasonable portion for a main with salad.
- Allergen info: contains dairy and gluten unless adapted; check substitutes carefully for cross-contamination.
Troubleshooting Common Issues
- Cheese not melting: shred or thin-slice the cheese and cover while cooking to trap heat; baking at 350°F with foil tent helps.
- Bread gets soggy: toast or dry the cut sides briefly in a skillet before assembling, and avoid excess wet fillings.
- Tops burning while centers are cold: lower oven temperature to 325°F and bake longer, or finish under broiler for only 30–90 seconds after cheese is melted.
Frequently Asked Questions
Q: Can I assemble these ahead and bake later?
A: Yes — assemble and tightly wrap in plastic, refrigerate up to 24 hours, then bake at 350°F for 12–15 minutes. For best texture, allow 10 minutes at room temperature before baking.
Q: What cheeses melt best for sliders?
A: Cheddar, American, fontina, Gruyère, and Monterey Jack melt predictably. For fast, even melt, shred the cheese or use thin slices (about 8 oz total for 12 sliders).
Q: Can I make these without butter?
A: You can use oil spray or vegan butter as alternatives, but butter promotes the classic golden crust and richer flavor. Use about 2–3 tablespoons of oil if avoiding dairy.
Q: How do I keep sliders from falling apart when serving?
A: Keep fillings modest (one thin slice or a small handful of shredded cheese), press gently during cooking, and use toothpicks to hold assembled sliders when serving a platter.
Conclusion
If you want a fluffy, slightly sweet bread option for extra-comfort sliders, this Hawaiian roll grilled cheese recipe shows a terrific approach to using soft rolls that complement melty cheese beautifully.
Print
Mini Grilled Cheese Sliders
- Total Time: 25 minutes
- Yield: 12 mini sliders (serves 4–6 as an appetizer) 1x
- Diet: Vegetarian
Description
Indulgent mini grilled cheese sliders that are melty, bite-sized, and perfect for quick dinners or party platters.
Ingredients
- 12 small rolls (Hawaiian or dinner rolls)
- 8 oz (225 g) shredded sharp cheddar or 12 thin slices of cheddar
- 2–3 tablespoons melted butter
- 1/2 teaspoon Dijon mustard
- 1 pinch of garlic powder
Instructions
- Slice the rolls and spread a thin layer of softened butter on the cut sides.
- Layer cheese inside and close the sliders on a baking sheet.
- Brush the tops with melted butter mixed with garlic powder and Dijon.
- Bake at 350°F (175°C) for 10–12 minutes until cheese is gooey; broil for 1–2 minutes if desired.
- For stovetop: grill in a buttered skillet over medium-low for 3–4 minutes per side.
Notes
For added flavor, mix melted butter with Dijon and a pinch of garlic powder before brushing on the sliders.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg