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The Kitchn: 'Tis the season for small bites

By Kelli Foster on

If you serve up a tray of sliders at your holiday party (or truly, any get-together), it's a pretty sure bet they'll be devoured almost instantly. This season, we're upping the ante by skipping the classic beef patties and opting for an appetizer that's best described as French onion soup meets slider. They're piled high with sweet and savory caramelized onions that melt in your mouth, tender slices of roast beef, and a blanket of gooey melted Gruyere, all sandwiched together on pillowy sweet Hawaiian rolls.

If you've never made Hawaiian roll sliders, you'll quickly fall in love with the easy (and fun!) technique. You'll slice the entire pack of rolls in half horizontally (keeping each half intact and connected), pile the onions, roast beef and cheese onto the bottom half, and then sandwich the top layer of rolls over top. Transfer to the oven and bake until the rolls are toasty and the cheese is melted.

The only time-consuming step of this recipe is caramelizing the onions, which needs to be done low and slow. The good news is the onions can be made in advance, and if you want a more hands-off approach, you can always use your slow cooker. Once the onions are ready, it's a breeze to pull these crowd-pleasing sliders together, thanks to pre-sliced roast beef from the deli.

A note about the cheese: As you're assembling the sliders it might feel like you're adding too much cheese, but I promise you it's just right once melted. And speaking of melting, be sure to let the sliders rest for a few minutes when they come out of the oven, which guarantees the cheese at the center has time to melt completely before you let everyone dig in.

Hawaiian Roll Sliders


Makes 12

2 tablespoons unsalted butter, divided

2 large sweet onions (such as Vidalia), thinly sliced

1/2 teaspoon kosher salt


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