YIELD: Makes 6 servings


2 T Theo Organics wildflower honey

1/2 cup cream cheese, softened

1/2 cup Colby Jack cheese, grated

1/4 cup scallions sliced

12 mini burger buns

24 pickled jalapeno, sliced rounds


For Creamy Honey Cheese Mixture: Place the orange blossom honey, cream cheese, Colby Jack cheese and scallions in a mixing bowl, and stir with a spoon (or spatula) to evenly combine. Place in the refrigerator to keep chilled.

Build the Sliders: Slice each bun in half horizontally. Evenly spread the bottom half of each bun with approximately 1 T of the chilled creamy honey cheese mixture. Top each with 2 pickled jalapeno sliced rounds. Place the bun tops on each.

Cook the sliders. Heat a non-stick sauté pan over medium heat. Lightly spray the pan with vegetable spray. Place the sliders into the pan, and cook the sliders for approximately 2 minutes per side or until the honey cheese filling is gooey and the sliders are evenly crispy on both sides. Gently press sliders to flatten as they cook (like making a grilled cheese). 

Serve 2 sliders per person and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board


You can also use an electric griddle to cook the sliders, pressing down the sliders with a spatula to achieve a pressed style sandwich. You can also use a panini-style press or a waffle iron to press and cook the sliders.

Add deli sliced turkey or ham to the sliders, to appeal to meat-lovers.

Substitute goat cheese for cream cheese.

Substitute fresh jalapeno, canned green chilies or pickled banana peppers for pickled jalapenos, or use a splash of your favorite hot sauce to create flavorful heat.

Add thin slices of fresh peaches or pears to the sliders for additional flavor and fresh appeal.

Leave a comment

Please note, comments must be approved before they are published