Pizza Pesto Sliders

A Meat Free, Cheesy Treat

If you’re looking for an easy baked slider recipe, these pizza pesto grilled cheese sliders are for you. These are made with soft French rolls, creamy pesto cream cheese, melty mozzarella, and oil-packed sun-dried tomatoes. This gives a bold Italian-inspired flavor. Brushed with a garlic butter made from the sun-dried tomato oil and baked until golden. This cheesy pull-apart appetizer is perfect for game day, parties, or a quick weeknight dinner.

My Recipe Origin Story

I was raised Catholic and went to Catholic school, so Lent always meant no meat on Fridays. It felt like the perfect time to start a Friday grilled cheese series. This one was inspired by the classic pizza Friday tradition that so many of us grew up with.

I spotted a container of ready made pesto at the grocery store. I knew it would make the perfect base for a slider style grilled cheese. Instead of using soft dinner rolls, I went with my favorite Turano French rolls for a little more substance. Next, I layered them with pesto cream cheese. Then mounds of freshly grated mozzarella, and sun dried tomatoes for a rich, melty, pizza inspired bite.

My favorite Grilled Cheese in this series is hard to pick. There are so many good ones. I have to say that I think ,y very favorite is the Cheeseburger Grilled Cheese. All the flavors of a burger, but no meat.

Any Pesto Will Do

One container of the Rana brand pesto from the refrigerated section at the store was used. I then whipped it together with 2, 8 ounce blocks of softened cream cheese. I wanted to create a rich, spreadable base for these sliders. That amount gives you the perfect balance of flavor. You can use any ready made pesto you prefer or even substitute your own homemade version if you have one on hand.

The Roll Cutting Explained

Here’s exactly how I prep the rolls so they turn into perfect little slider buns without falling apart. Take each French roll and look for the natural seam where it is already slightly split. Using a serrated knife, gently cut through that seam to open the roll like a book. Do not cut all the way through the back edge. You want the top to stay attached to the bottom so it acts like a hinge. Once the roll is opened, cut it in half crosswise to create two smaller rolls, each still hinged. You should now have two slider sized buns from each roll that open and close easily while holding all the filling inside.

Make Ahead If You Please

These sliders are a great make ahead option if you are planning for a party or busy night. You can assemble everything the day before. Simply fill and arrange the rolls in the baking dish, then cover and refrigerate. Do not add the butter and oil topping. When you are ready to bake, take the dish out of the fridge. Let it sit for a bit to take the chill off, then brush the tops with the butter and oil mixture and proceed with the baking instructions as written.

A Side For Soup

These sliders make the perfect side for a hearty minestrone soup because they bring that warm, cheesy, bread element that pairs so well with a big bowl of vegetables and broth. The pesto, mozzarella, and sun dried tomatoes add a rich, savory bite that complements the lighter, tomato based soup, and they are perfect for dipping right into the broth for a cozy, comforting meal.

These sliders are also the perfect side for my pizza salad because they bring all those warm, melty, cheesy flavors that pair so well with a crisp, fresh salad. The pesto, mozzarella, and sun dried tomatoes tie right into those classic Italian flavors. The toasted rolls add that satisfying, garlicky crunch. This makes the whole meal feel like a complete pizza night without actually ordering one.