Plain Cheese Slider Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line a small baking dish (approx. 9x13 inches can hold two rows of 6 sliders) with parchment paper or lightly grease it so the sliders sit snugly without sliding.

Slice the slider buns horizontally in half so you have 12 tops and 12 bottoms. Place the bottom halves in a single layer in the prepared baking dish.

If using mustard and/or mayonnaise, stir the teaspoon of mustard and teaspoon of mayonnaise together and spread an even thin layer over each bottom bun to give a subtle tang and moisture. This step is optional for a plain cheese slider but recommended for flavor balance.

Cut or fold the cheese slices so there are 12 cheese pieces—one per slider. If using 6 full slices, cut each slice in half. Arrange one piece of cheese on each bottom bun so the cheese covers most of the bun surface. For a meltier, cheesier slider, overlap slightly or use two thin pieces per bun.

In a small bowl, combine the softened butter, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until smooth and fully incorporated. Taste and adjust salt/pepper as desired.

Spread or brush about 1 teaspoon of the seasoned butter mixture on the inside of each top bun (total butter used will be about 3 tbs across all tops). If using parmesan, sprinkle a light pinch of grated parmesan over the buttered tops for a golden finish.

Place the buttered top halves over the cheese-topped bottoms to re-form the sliders in the baking dish. Press down gently so they sit snugly together.

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 8 minutes to allow the cheese to melt through. Remove the foil and bake an additional 3–5 minutes, or until the tops are golden and the edges of the buns are slightly crisp.

Remove from oven and let rest for 2 minutes. Cut between the sliders with a sharp knife to separate them into individual sandwiches. Serve warm.