Sourdough Grilled Cheese Sliders Recipe

In a medium bowl combine mayonnaise, tomato paste, lemon juice, Dijon mustard, smoked paprika, and hot sauce (if using). Whisk until smooth and uniform in color.

Taste and season with salt and black pepper. Adjust acidity with a little more lemon juice or sweetness with a pinch of sugar if desired. Cover and refrigerate for at least 15 minutes so flavors meld (can be made up to 24 hours ahead).

Prepare Butter Mixture

In a small bowl, combine softened unsalted butter, garlic powder, and freshly ground black pepper. Mix until smooth and evenly seasoned.

Assemble Sliders

Lay out 6 slices of sourdough as bottoms. Spread about 1 teaspoon of the tomato aioli thinly on each bottom slice (reserve remaining aioli for serving). Top each with 2 slices of American cheese, then cover with the remaining 6 slices of sourdough to make 6 sandwiches.

Butter the Outside

Evenly spread the seasoned butter on the outside face of each top and bottom slice (about 1 tbs total butter per sandwich, 1/2 tbs per side) so both exterior surfaces are well coated.

Cook

Heat a large nonstick skillet or griddle over medium-low to medium heat. When hot, place 2–3 sandwiches in the pan (do not overcrowd). Cook gently for 3–4 minutes per side, pressing lightly with a spatula or using a weighted press if available, until bread is golden brown and cheese is fully melted. If bread is browning before cheese melts, lower heat and cover pan with a lid to trap heat and speed melting. Repeat with remaining sandwiches.

Slice & Serve

Place cooked sandwiches on a cutting board and let rest 1 minute. Using a serrated knife, cut each sandwich into 2 equal sliders (diagonally or straight) to make 12 sliders. Arrange on a platter and serve immediately with the reserved tomato aioli for dipping.