These vegetarian cheese sliders are flavored with basil pesto and spicy chili crisp! It's the perfect vegetarian game day recipe, so go ahead and whip these up for the Super Bowl or any time you want to feed a crowd.
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Football has always been about the food for me. Give me any excuse to make something comforting, warm, melty, and a little over the top and I'll take it!
These cheese sliders are just that. They're easy to put together with a few simple but exceptional ingredients, and they're so comforting and filling that no one is going to miss the meat!
I can't believe I never knew I needed spicy pesto in my life, but here we are. The combination of classic basil pesto and spicy chili crisp creates something so savory and interesting.
The chili crisp I used actually isn't all that spicy, so if you tend to lean more mild I encourage you to give it a try. It's just full of flavor with a little bit of kick, and all that cheese definitely helps mellow it out even more.
Ingredients
- 9 Rhodes Texas Rolls
- Basil pesto
- Spicy chili crisp
- Mozzarella cheese
- Salted butter
- Garlic, minced
- Coarse kosher salt
How to make vegetarian cheese sliders
- Bake rolls in an 8x12 pan according to package directions. Allow to cool enough to handle.
- Remove rolls all together from the pan and transfer to a baking sheet lined with parchment paper. Using a serrated bread knife, cut the rolls in half and remove the top. Set aside.
- Spread pesto on the bottom half of the rolls, then drizzle with chili crisp. Top evenly with mozzarella cheese slices. Return the top of the rolls to the sandwiches.
- In a small pot over medium heat, melt the butter. Remove from the heat and add the garlic, stirring until incorporated.
- Brush the garlic butter over the top of the rolls and sprinkle with salt.
- Place the baking sheet with the rolls in the oven and bake at 350ºF for 10 minutes, or until the sandwiches are lightly browned and melty.
Top tips
Use Rhodes Texas rolls
I'm a huge fan of the Rhodes Texas rolls. This is not a sponsored post, I just use them all the time because they're big, soft, and fluffy. If you can't find the Texas rolls, the regular sized ones will do just fine.
Transfer the rolls after baking
I like to save time by allowing the rolls to cool a bit after baking, then removing them and slicing them all in half together. Then, transfer them to a baking sheet to build the sandwiches and bake again. This allows them to be easy to cut apart and grab.
The best basil pesto
My homemade pesto recipe is easy to make with a food processor, but if you don't want to make it homemade, store bought is just fine (I like Rana brand).
Tips for customizing this vegetarian cheese sandwich
- Skip the pesto, or swap it for pistachio pesto, walnut arugula pesto, or spinach pesto
- Use one of Laoganma's other chili oil products in place of the spicy chili crisp, or try homemade spicy chili crisp
- Use Hawaiian rolls or your other favorite rolls instead of the Rhodes rolls
- Swap the mozzarella cheese for your other favorite cheese, such as fontina or munster
- Substitute ½ teaspoon garlic powder for the fresh garlic
I love Laoganma's spicy chili crisp. I've been putting it on everything lately! It's actually not very spicy, but has a wonderful flavor. If you prefer something spicier, I also love Mr. Bing Chili Crisp.
Hands down I can't get enough of the Weyauwega sliced mozzarella. It's great on all sandwiches, but especially this one and my cheesy hummus and veggie panini. It may be difficult to find outside of Wisconsin, so just make sure you're looking for a high quality, thick sliced mozzarella cheese.
I recommend allowing at least 3-5 hours for the rolls to thaw and rise, depending on the temperature of your kitchen. It will take longer for them to rise in a colder environment.
More vegetarian game day recipes
- Sunday Football Soup Bar
- Cream Cheese Stuffed Mini Peppers
- Loaded Air Fryer Waffle Fries
- Vegetarian Burrito Bites with Spicy Guacamole
- White Bean Dip
- Easy Vegetarian Chili
- Vegetarian Buffalo Dip
- Taco Dip
- Chipotle Veggie Quesadillas
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegetarian Cheese Sliders
Ingredients
- 9 Rhodes Texas Rolls, thawed and risen
- 4 tablespoons basil pesto
- 1 tablespoon spicy chili crisp
- 9 slices mozzarella cheese
- 2 tablespoons salted butter
- 2 cloves garlic, minced
- ¼ teaspoon coarse kosher salt
Instructions
- Bake rolls in an 8x12 pan according to package directions. Allow to cool enough to handle.
- Remove rolls all together from the pan and transfer to a baking sheet lined with parchment paper. Using a serrated bread knife, cut the rolls in half and remove the top. Set aside.
- Spread pesto on the bottom half of the rolls, then drizzle with chili crisp. Top evenly with mozzarella cheese slices. Return the top of the rolls to the sandwiches.
- In a small pot over medium heat, melt the butter. Remove from the heat and add the garlic, stirring until incorporated.
- Brush the garlic butter over the top of the rolls and sprinkle with salt.
- Place the baking sheet with the rolls in the oven and bake at 350ºF for 10 minutes, or until the sandwiches are lightly browned and melty.
Notes
Tips for customizing this vegetarian cheese sandwich
- Skip the pesto, or swap it for pistachio pesto, walnut arugula pesto, or spinach pesto
- Use one of Laoganma's other chili oil products in place of the spicy chili crisp, or try homemade spicy chili crisp
- Use Hawaiian rolls or your other favorite rolls instead of the Rhodes rolls
- Swap the mozzarella cheese for your other favorite cheese, such as fontina or munster
- Substitute ½ teaspoon garlic powder for the fresh garlic
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