By Christie Vanover | Published January 30, 2015 | Last Updated December 28, 2022
It’s hard to find ways to incorporate veggies into party food. We all put out the traditional crudité platter with ranch dressing, so we can grab an occasional carrot after a few handfuls of chips. Never mind, that we dunk it in ranch first. We just feel good because we’re getting our veggies.
Well, these Caprese Sliders will make you feel even better.
They’re caprese salad (basil, tomato and mozz) partyfied. Layered between King’s Hawaiian Honey Wheat Rolls, the classic combination is then smothered with butter and Italian dressing.
Don’t judge, I said this was party food, not healthy food.
You can bake 24 at a time in a 13×9 pan. And my secret: line the pan with aluminum foil so that it overlaps the sides. When the caprese sliders are done, just grab the foil by the sides and lift these colorful delights straight out of the pan.
For similar slider combinations, try French Onion Beef Sliders or Hawaiian Ham and Swiss Sliders.
Hawaiian Caprese Sliders
Ingredients
- 24 King’s Hawaiian Honey Wheat Rolls
- 1 bunch of fresh basil
- 6 tomatoes sliced
- 16 ounces fresh mozzarella sliced
- 1 stick ½ cup melted butter
- 2 tablespoons Italian dressing
Instructions
- Preheat the oven to 350 degrees F. Line a 13×9 pan with foil, allowing some to overhang, so you can pull the finished sliders out.
- Cut the rolls in half and place the bottoms in the pan.
- Place basil on top.
- Slice the tomatoes and pat with a paper towel to remove excess moisture. Cover the basil with a single layer of tomatoes.
- Add a layer of sliced mozzarella.
- Combine the melted butter and Italian dressing in a bowl. Pour over the rolls. Cover with foil and let set for 10 minutes.
- Bake in the preheated oven for 10 minutes. Remove the foil and cook for 5 more minutes.
- Lift the foil out of the pan, and serve warm.
Nutrition
This estimate was created using an online nutrition calculator
Anonymous says
These were very good but pouring the butter on top of the rolls turned out bad. It made the rolls very soggy on the bottom. I would suggest brushing thinly on all sides of bread and not pouring.
Beth Campbell says
These were tasty, but the basil turned quite dark and didn’t look very appetizing…perhaps I kept the sliders in the oven too long? I also wonder about the addition of either a balsamic/olive oil drizzle or smear of pesto. I agree that it is an adaptable recipe and a great alternative for guests who avoid meat!
Mina says
These were delicious and such a big hit at the party I took them to. The only thing was I had to leave them in a lot longer then directed. I left them in 10 minutes uncovered then an additional 10 covered. They were great though I will definitely make again.
Ecfinn says
Hi there, thanks for this recipe. Can you tell me what brand of Italian dressing you prefer for this recipe?
Lois says
I am getting ready for some entertaining my son’s wedding, Christmas and lots of family descending .Can I make these ahead of time and freeze them? I do that with the ham/cheese sliders but have some vegetarians coming and this looks great!
Ame says
I made these tonight for my vegetarian kids and they loved them. I kept seeing the recipe for the ham version pop up in my facebook feed so I went in search of a veg version and came across your website. These were perfect and such a quick dinner! I scaled it down and used a 4 pack of the Hawaiian rolls because I wasn’t sure how they could turn out. I ended up using a second 4 pack, they were such a hit!
Thalia @ butter and brioche says
I just love how easy these sliders can be made in a large sheet pan – often the assembly of little sliders can be quite finnicky so it does put me off making them. I have to try this recipe out!
zestuous says
Thanks Thalia! It’s really easy and adaptable. Enjoy!