Description

This recipe takes me straight back to my grandma’s linoleum-floored kitchen. Her grilled cheese was legendary—not fancy, mind you. Just white bread, American cheese, and an unapologetic amount of margarine (it was the 80s). But the smell, the sizzle, the flip of her well-loved spatula—it could fix skinned knees, bad report cards, and rainy afternoons alike.

Ingredients

Here’s all you need to create this cheesy masterpiece:

For the Sliders

24 King’s Hawaiian Sweet Rolls
Don’t separate them—keep them in one big connected sheet for true slider glory.
12 slices sharp cheddar cheese
Or mix with mozzarella, provolone, or gouda for even gooier pulls.
8 tbsp (1 stick) unsalted butter, softened
1 tsp garlic powder
1 tsp dried oregano
1 tbsp dried parsley
Optional: Shredded Parmesan for a crispy, cheesy crust

Instructions

1. Prep the Rolls

Slice the entire block of rolls horizontally to create a top “lid” and bottom “base.” Use a long serrated knife for a clean cut. If the tops are very domed, shave off the tiniest bit for a flatter grilling surface (chef’s snack!).

2. Layer the Cheese

Place the bottom rolls on parchment or in a baking dish. Cover every inch with cheddar (or your cheese blend). Top with the roll “lid.”

3. Make Herb Butter

Mix softened butter with garlic powder, oregano, and parsley until smooth and fragrant.

4. Butter the Tops

Spread the herb butter generously over the top of the rolls. If using Parmesan, sprinkle it on now.

5. Grill — Low and Slow

Preheat a large non-stick skillet or griddle over medium-low.
Place the entire sheet of rolls in, butter-side down. Cook 4–6 minutes, until deeply golden.

6. Flip & Finish

Use a large spatula (or two!) to flip the whole block. Grill another 3–5 minutes until the top is golden and the cheese is fully melted.

7. Slice & Serve

Transfer to a cutting board, slice along the roll lines, and serve immediately. The cheese pull is exceptional—don’t blink.

Notes

These little guys shine in any situation:

Classic style: With creamy tomato soup for the ultimate dunk
Partyboard-ready: Pile onto a big wooden board
Brunch mode: Serve with bacon, eggs, and fruit
Snack attack: Add dipping sauces—marinara, ranch, sriracha mayo, honey mustard
Lunch companion: Pair with a simple salad

They disappear fast—consider a double batch.

Nutrition

Calories: 220Cal Per Slider
Fat: 14 g
Carbohydrates: 18 g
Protein: 7g