Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Pull-Apart Vegetarian Chopped Cheese Sliders
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 503
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 16 mg
- Sodium
- 711 mg
Inspired by the New York City bodega classic chopped cheese, these pull-apart sliders deliver all the craveable comfort of the original – minus the meat. A hearty filling of crumbled tofu and lentils is layered with melty American cheese and classic toppings, then tucked into soft Hawaiian rolls. The sliders are a little messy, immensely satisfying and made for sharing.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 503
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 16 mg
- Sodium
- 711 mg
Ingredients
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Directions
- Stir together the mayonnaise and ketchup in a small bowl and set aside. Squeeze the tofu block gently over the sink to release some of the water, then crumble with your hands into small pieces.
- Heat the oil in a large nonstick skillet over medium-high heat. Spread out the tofu in the skillet and cook, flipping sections periodically with a spatula, until well browned all over, about 8 minutes.
- Move the tofu to one side of the skillet and add the lentils to the empty space. Coarsely mash the lentils with a potato masher, then add the onion. Cook, stirring occasionally, until the onion starts to soften, 3 to 5 minutes. Scrape up any brown bits and stir to combine. Add the soy sauce, adobo, sazon and a few grinds of pepper. Stir until evenly combined, then reduce the heat to low to keep warm.
- Preheat the broiler. Halve the attached dinner rolls horizontally with a serrated knife. Place the top and bottom halves cut-side up on a baking sheet. Broil, rotating the baking sheet as needed, until toasted, 1 to 2 minutes.
- Remove the top half to a cutting board. Lay out 4 of the cheese slices on the bottom half, followed by the warm tofu-lentil mixture and the remaining 4 cheese slices. Return to the broiler to melt the cheese, about 1 minute.
- Top with the tomato slices, arranging one on each bun, followed by the banana peppers and lettuce. Spread half of the mayo-ketchup mixture on the top half of the rolls and sandwich everything together, pressing gently. Serve hot with the remaining mayo-ketchup on the side.
