Hot Honey Halloumi Sliders

Looking for a show-stopping dish that's guaranteed to be the hit of your next gathering? Say hello to Hot Honey Halloumi Sliders!

Hawaiian rolls brimming with Calabrian chile-marinated Halloumi cheese, fresh peppery arugula, and sweet roasted red peppers - Sounds delish, I know! These sliders are the perfect blend of sweet, salty, and spicy, making them an irresistible addition to any party spread.

For an added touch of convenience, you can use store-bought hot honey, making this recipe even easier to whip up. Want to get a head start? Sear the Halloumi ahead of time—it holds its shape beautifully when cooked. Then, just assemble and bake the sliders right before serving. Perfect for a fuss-free, crowd-pleasing dish that’s as delicious as it is simple, these Hot Honey Halloumi Sliders are sure to elevate your party food game!

Hot Honey Halloumi Sliders By: Food&Wine

Hot Honey Halloumi Sliders

Recipe from Food&Wine

Ingredients

• 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

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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