These cheese sliders fill Texas sized slider rolls with pesto and spicy chili crisp before brushing with garlic butter. Thick cut, Wisconsin mozzarella cheese makes them melty, comforting, and the perfect game day recipe!
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