Melted Cheese Sliders
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 12 slices sandwich bread, preferably a brioche loaf, crusts removed
- 1 small garlic clove, minced
- 1 teaspoon lemon juice
- 1⁄3 cup mayonnaise
- 3 ounces white cheddar cheese, preferably artisanal, shredded
- 6 slices country bacon, preferably peppered
- 4 -5 tomatillos, husked
- 3 tablespoons flour
- 3 -4 pickled jalapeno peppers (sold in jars)
- 24 fresh cilantro leaves
directions
- Use a 2-inch biscuit or cookie cutter to cut 24 rounds of bread. You should be able to cut 2 rounds from each slice.
- Lightly toast. Set toasted rounds on a cutting board.
- Mash garlic and lemon juice to a paste in a mortar or on a flat surface.
- Mix with mayonnaise.
- Spread seasoned mayonnaise on toast rounds.
- Top half the rounds with cheese.
- Fry bacon.
- Cut each slice in four.
- Slice tomatillos in 12 fairly thin slices, dip in flour and fry in bacon fat until lightly browned.
- Cut jalapeños to make 24 thin slices.
- Place 2 cilantro leaves on cheese, add 2 pieces bacon, a fried tomatillo slice and 2 slices jalapeño.
- Top sandwiches with remaining rounds, mayonnaise side down.
- To serve, preheat oven to 375 degrees.
- Line a baking sheet with foil, place sandwiches on sheet, and bake about 5 minutes, just until cheese melts and ingredients are warmed.
- Secure each sandwich with a toothpick, and serve.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.