Pull-Apart Grand Cru Sliders

By: Sarah Copeland, Edible Living


  • 12 brioche slider rolls
  • 2 tablespoons Dijon mustard
  • 6-12 slices Roth Grand Cru cheese
  • 2 tablespoons butter, softened
  • 1 cup fresh parsley leaves, chopped
  • 4 cloves garlic, finely chopped
  • Zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste


  1. Smear the bottom half of the rolls with mustard and layer with Grand Cru cheese. Broil on low until melted.
  2. Top with top half of buns and brush with soft butter. Broil until toasty and butter is melted.
  3. Toss together the parsley, garlic, lemon zest, olive oil, salt, and pepper. Sprinkle mixture over the top of buns.
  4. Serve warm.