Tuna Sliders with Melted Pepper Jack Cheese and Fresh Veggie Garnishes Recipe
These Tuna Sliders are a delightful party favorite featuring creamy tuna mixed with mayo and red onion, melted Pepper Jack cheese, fresh veggies, and tangy pickles all nestled inside soft yeast rolls. Perfectly baked to melt the cheese, these sliders are served with an assortment of fresh vegetable sticks and dips, along with potato chips and Fritos for a complete snacking experience. Ideal for gatherings, these sliders offer a satisfying bite with a balance of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 sliders (serves 12)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Tuna Mixture
- 4 cans albacore tuna, drained
- 1 cup mayonnaise (or avocado mayo)
- 3-4 tablespoons grated red onion
Sliders
- 2 dozen Rhodes Bake N’ Serve Soft Yeast Rolls
- 12 oz Pepper Jack cheese (12 slices, each cut into fourths)
- 1-2 cups sweet and sour sliced pickles
- 1 head iceberg lettuce, cut into chunks
- 6 Roma tomatoes, sliced into 4 slices each
Vegetable Board
- 24 oz carrot sticks
- 24 oz celery sticks
- 12 oz broccoli florets
Dips and Snacks
- 2 containers (8 oz each) caramelized onion dip
- Potato chips (quantity as desired)
- Fritos (quantity as desired)
Instructions
- Prepare Vegetable Board: Place the caramelized onion dip in the center of a large board or platter. Arrange the carrot sticks, celery sticks, and broccoli florets around the dip to create an inviting vegetable platter.
- Add Chips Layer: Around and/or next to the vegetable arrangement, add layers of potato chips and Fritos to the board for added crunch and variety.
- Make Tuna Mixture: In a large bowl, empty the drained tuna and mix with mayonnaise and grated red onion using a fork until well combined. This will be the creamy tuna salad for the sliders.
- Heat Rolls: Prepare the Rhodes Bake N’ Serve Soft Yeast Rolls following the package instructions to heat them until warm and soft.
- Assemble Sliders: Slice each roll almost all the way through, creating a pocket. Spoon about 2 tablespoons of the tuna mixture into each roll.
- Add Cheese and Bake: Place a piece of Pepper Jack cheese on top of the tuna mixture inside each roll. Put the tops of the rolls back in place, arrange all sliders in a baking pan, cover with foil, and bake at 350°F (175°C) for 10-15 minutes until the cheese is melted.
- Finish Sliders: Remove foil and top each slider with a thick slice of Roma tomato, a chunk of iceberg lettuce, and two sweet and sour pickle slices. Secure each slider with a skewer or long toothpick to hold together.
- Serve: Arrange all 24 tuna sliders around the outside of the vegetable and chip board. Serve immediately and enjoy!
Notes
- You can substitute avocado mayo for regular mayo for a lighter or dairy-free option.
- If Pepper Jack cheese is not preferred, you may use cheddar or another melting cheese.
- To save time, prepare the vegetable and chip board ahead of time and keep refrigerated until serving.
- Adjust the amount of pickles according to your taste preference.
- Use fresh, quality rolls to ensure the best texture and flavor.
- This recipe yields 24 sliders, enough for 12 servings if two sliders per person.