Hot Honey Halloumi Sliders
Hot Honey Halloumi Sliders
These party-ready Hawaiian roll sliders are filled with Calabrian chile–marinated Halloumi, peppery arugula, and roasted red peppers.
Ingreadient
- 1 (12-ounce) package Hawaiian sweet rolls (such as King’s Hawaiian)
- 1/4 cup honey
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons fresh oregano
- 1 1/2 teaspoons chopped jarred Calabrian chiles
- Pinch of kosher salt
- 1 pound Halloumi cheese, cut into 12 (1 3/4- x 1/2-inch) planks
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup drained jarred roasted red bell pepper strips
- 1 packed baby cup arugula
Direction
- Preheat oven to 350°F. Split slab of rolls crosswise using a long serrated knife. (Do not pull rolls apart.) Place bottom half, cut side up, on a parchment paper–lined baking sheet. Place top half, cut side down, on the same baking sheet beside the bottom half of rolls. Set baking sheet aside.
- Whisk together honey, lemon juice, oregano, chiles, and salt in a large bowl. Add cheese; toss to coat. Let stand at room temperature for 10 minutes or up to 2 hours.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Transfer cheese to skillet, reserving honey mixture in bowl. Cook cheese until deeply browned on both sides and slightly crisp at the edges, 3 to 4 minutes per side.
- Place cheese evenly on bottom half of rolls; brush cheese and rounded top half of rolls generously with about 3 tablespoons reserved honey mixture. Bake in preheated oven until cheese is warmed through and buns are toasted, about 15 minutes.
- Whisk remaining 1 tablespoon oil into reserved honey mixture in bowl. Add red pepper strips; toss to coat. Arrange peppers on top of cheese. Top with arugula; sandwich with top buns. Cut into individual rolls, and serve warm
