Sliced Tomatoes with Cheese

Sliced Tomatoes with Cheese

Sliced Tomatoes with Cheese Toppers

There are many ways to top tomato slices but when you have sliced tomatoes with cheese, you’re enhancing a simple fresh side dish into a creamy and flavorful salad replacement. And, for many variations of this recipe, keep reading.

Tomato slices blue cheese topper
Tomato slices blue cheese topper

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Sliced Tomatoes with Cheese

Jeff Baygents
A unique change for a quick sliced tomatoes recipe. Very simple, fast, and creamy with cheese. Many easy variations of this recipe idea are possible.
No ratings yet
Prep 5 mins
Total Time 5 mins
Servings 4 slices
Calories 27kcal


  • 1 medium tomato 4 slices
  • 1 tbsp Mrs. Dash or Italian Seasoning
  • 2 tsp sour cream
  • 2 tsp mayonnaise
  • ¼ tsp chicken flavor bouillon granules optional
  • 2 tsp blue cheese or mozzarella cheese or shredded parmesan, feta, cheddar, or Colby


  • Slice the tomato to end up with about 4 medium thick slices. Sprinkle the Mrs. Dash over each.
    Tomato Slices with spices view 1 - 350x350
  • Add a dollop of about ½ tsp. each of sour cream and mayonnaise onto the center of each tomato slice. Optionally, add a pinch of chicken flavor bouillon granules across each. Then, top each slice with ½ tsp. of shredded cheese (or crumbled blue cheese) and serve (or refrigerate for later).
    Tomato slices with blue cheese topper view 3 - 400x300


Here are some cheeses that are known to go with sliced tomatoes as a cold dish.
  • mozzarella cheese
  • parmesan cheese
  • cheddar cheese
  • feta cheese
  • cottage cheese
  • swiss cheese
  • blue cheese (Danish is best)
  • gorgonzola cheese
  • longhorn cheese
  • Colby cheese
  • ricotta cheese
  • asiago cheese


Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 906mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.1mg


Variations of this Fresh Sliced Tomatoes with Cheese Recipe

  • These can be broiled for about 1 minute, just until the your cheese starts to melt. Or, if you want a fully broiled recipe, keep reading this post.
  • Consider replacing the sour cream and mayonnaise with Italian Zesty dressing.
  • Another option is to change out the blue cheese with another cheese of your choide for those that may not be favorable to blue cheese.
  • Another options is to have a different cheese on each tomato slice.
  • You can also use some modest-sized, thick slices or chunks of sharp cheddar cheese as your cheese topper.

Tomato with Cottage Cheese Recipe

You can also consider a sliced tomato with cottage cheese as a topper. Just ensure you don’t broil that one. On this, because you’re using cottage cheese, you can also consider adding any form of small pineapple pieces (crushed, diced, tidbits, etc.) on top of the cottage cheese. On its presentation, it is a very colorful trio with the showing of red, white, and yellow.

Tomatoes with Parmesan Cheese

You can easily skip the Mozzarella or Blue Cheese and have tomatoes with Parmesan cheese. This particular combination serves well as either a cold or broiled side dish. Parmesan cheese tomatoes are always a good combination. The Parmesan can be either from the store bought shaker container or it can be fresh as shredded Parmesan cheese.

A twist alteration is also to consider having this broiled and then served atop buttered, garlic toast (triangles or halves). It’s really quite a treat for dinner time and it serves as both a salad and a bread side dish in one.

Broiled Tomato Slices Recipe

Brush slices with olive oil and broil for 1-2 minutes. Then, top with blue cheese and broil again, just until the cheese starts to melt. Remove from oven and top with a small dollop of sour cream and serve. Do not attempt to bake; this is an emphasis on broiling.

Tomato Blue Cheese Balsamic Salad

You can easily whip up a tomato blue cheese balsamic salad in 2 different ways.

  1. Maintain to have tomato slices and top each with some crumbled Danish blue cheese. Lightly sprinkle a bit of Italian spices (or just Oregano or Basil). Then, conclude with pouring a very small amount of Balsamic dressing across each slice.
  2. Cutup to have large diced tomatoes and mix in some Italian spices into a mixing bowl. Crumble some Danish blue cheese and pour in some Balsamic dressing, just enough to coat all the tomato and cheese pieces but not to have much dressing, if any, at the bottom of the bowl. Toss and serve.

Tomato Slices with spices before adding cheese
Tomato Slices with spices before adding cheese

Tomatoes with Mozzarella Cheese

Sliced tomatoes with Mozzarella cheese go extremely well together and are very popular at dinner. There are some variations of this combination that involve changing out the spices and dressings. Read further to see about those variations.

Having a tomatoes and mozzarella dish is always special at dinner. There are lots of various ways to make it as you can serve it hot or cold, and you can alter some of the other spices or ingredients to change it up even further.

Tomato with Mozzarella Recipe

While the photos represent Danish blue cheese, the more popular is going to be serving the tomato with Mozzarella recipe. The Mozzarella cheese can be either shredded or as a “solid” spoonful, in any shape. The recipe doesn’t change.

Tomato with Mozzarella and Balsamic

You can alter this to have sliced tomato with Mozzarella and Balsamic. So, while ensuring you’re using Mozzarella cheese (shredded or spoonful), you can pour over a bit of Balsamic dressing. Alternatively, you can pour over just a touch of some Balsamic vinegar and follow that up with a bit of Olive oil. If you’re using the recipe here that involves mayo and sour cream, you can skip the Olive oil, since the mayo will have the needed oil already present.

Sliced Tomatoes with Mozzarella and Basil

Another great recipe variation is one of sliced tomatoes with Mozzarella and Basil. So, just follow the primary recipe and replace Mrs. Dash with Basil. You’ll want to use very little Basil, as it is strong. Just a pinch per tomato slice is best to start with. Also, of course, ensure you’re using Mozzarella cheese.

Tomato with Cheese on Top

Basically, all these recipes herein are involving a sliced tomato with cheese on top as well as a few more added ingredients. There are tons of kinds of cheeses that go real good with these recipe variations. Read further to discover what some of those cheeses are.

What Cheese Goes Well with Tomatoes?

There are a lot of cheeses that will go very well with tomatoes. However, some are not as well if you’re baking or broiling the combination. For example tomatoes and cottage cheese do well in a Lasagna casserole but won’t do so well as a simple duo combination. They will do good if remaining as a cold side dish.

Here are some cheeses that are known to serve well with sliced tomatoes as a cold side dish and can easily take the place of your meal’s salad.

  • mozzarella cheese
  • parmesan cheese
  • cheddar cheese
  • feta cheese
  • cottage cheese
  • swiss cheese
  • blue cheese (Danish is best)
  • gorgonzola cheese
  • longhorn cheese
  • Colby cheese
  • ricotta cheese
  • asiago cheese

If you prefer to consider just white cheeses, read the next section for that emphasis.

White Cheese with Tomatoes

Here are some white cheeses that go very well with tomatoes:

  • mozzarella cheese
  • parmesan cheese
  • provolone cheese
  • feta cheese
  • cottage cheese
  • ricotta cheese
  • asiago cheese

Why do you recommend Danish Blue Cheese?

A chef in an Atlanta fine restaurant once explained the creamy taste of his blue cheese dressing. He only used Danish blue cheese. The cost is usually about 30-50% higher but it’s quite the treat when experienced. Castello is a popular brand carried in grocery stores like Publix and Wal-Mart for their Danish Blue Cheese.

Visit™ for other different salad recipes like the Creamy Pineapple Lime Jello Salad.

Tomato Slices with spices view 1 - 350x350
Tomato Slices Recipe with spices, ready for cheese topper
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Tomato slices Recipe with blue cheese topper

Should Tomatoes be Refrigerated?

Fresh vine ripe tomatoes
Fresh vine ripe tomatoes

Well, it depends. There is a point when a tomato needs to be refrigerated. And what about whole or cut tomatoes? Each is different so, read on as we’ve separated those into 2 topics of interest. The reason for the desire to remain at room temperature is that tomatoes tasted noticeably better when at room temperature. After they’ve been refrigerated, their flavor changes to the lesser. But, refrigerated tomatoes do return partially to their flavorful state if they are left out at room temperature after having been cold.

Taryn Pire talks about this in the article “Should Tomatoes be Refrigerated?“.

Should whole tomatoes be refrigerated?

The idea is that whole tomatoes are best left at room temperature until they become ripe. Then, you can store them in the fridge to extend their life a little bit longer than they would if they were at room temperatures. So, if you bought tomatoes already ripe and ready, you’ll want to put them in the fridge when you get home, unless you’re serving them that same day.

Do sliced tomatoes need to be refrigerated?

Since tomatoes are openly displayed at room temp at grocers, should sliced tomatoes be refrigerated? Yes, if you’re continuing to store them. They will taste a bit better if they’re returned to room temperature before eating but it isn’t necessary.

Once a tomato is cut open or sliced, it’s life expectancy for solidity is shortened quickly to 1 day (or 2 days max) in the fridge. But, the good thing is, even though mushy (but not moldy or “bad”), they could be used for things like sauces, soups, or additions to tomato-based recipes.


In conclusion, sliced tomatoes with cheese is an easy recipe that is perfect for any meal. You can read this article “Does Cheese Go With Tomatoes?” from the “Eating Expired” site and get a clearer picture of how tomatoes and cheese go well together.

You’ve just seen there are many variations to this sliced tomatoes with cheese recipe, so you can always change it up to keep things interesting. Plus, if you have tomatoes and the preferred cheese, you may already have all the rest of the ingredients you need. So why not give it a try?

Cucumber Salad Onion Tomato

Cucumber Salad Onion Tomato

Recipe for Cucumber Tomato Onion Salad

This recipe for cucumber tomato onion salad uses 3 fresh vegetables that are rich in healthy nutrients. And this recipe is so commonly known for its 3 vegetables that it goes by countless variations of names.

onion tomato cucumber salad
onion tomato cucumber salad

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Cucumber Salad Onion Tomato

Jeff Baygents
This is often a marinated cucumber salad you'll get in a restaurant. It's one of the easiest recipes to make and uses common ingredients.
No ratings yet
Prep 5 mins
Total Time 5 mins
Servings 4 servings
Calories 106kcal


  • 1 large cucumber about 8-inches
  • 2 large tomatoes
  • 1 medium purple onion or sweet onion
  • ½ cup Italian dressing or Zesty Italian dressing or Balsamic dressing


  • Although not normally done, you can optionally peel part or all of the cucumber.
  • Using about ¼-inch thicknesses, slice the cucumber and put into salad bowl.
  • Cut the ends off the tomatoes. Slice it to have about ½-inch thicknesses. Then, quarter each slice into 4 pieces each and add into salad bowl.
  • Cut the ends off the onion and peel it. Slice it to have about ½-inch thicknesses. Then , separate each slice into individual rings, and put into salad bowl.
  • Pour the dressing over the salad ingredients and toss to coat the pieces.
  • Refrigerate to marinate for a few hours (or overnight), or serve immediately.


You can opt to cut the cucumber and onion rings into smaller, bite-sized pieces, as is depicted in the images.  Also, you can double the dressing if you’re going to let it set in the fridge to marinate for a few hours or overnight.


Calories: 106kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 299mg | Potassium: 376mg | Fiber: 2g | Sugar: 8g | Vitamin A: 820IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 1mg


Different Names for this 3-vegetable salad

The salad name goes with 6 different orders of the ingredients. Here are some examples of names it’s called.

  • salad of cucumber onion tomato
  • cucumber tomato onion salad
  • tomato cucumber red onion salad
  • tomato onion and cucumber salad
  • onion tomato cucumber salad
  • onion cucumber tomato salad

Best Tomato Cucumber Onion Salad

This is the best tomato cucumber onion salad if it is made correctly. That is what we’ll cover next.

How to make cucumber tomato onion salad

In making this salad, its ingredients should be the standard 3 fresh vegetables of tomato, cucumber, and red onion. The ratio is supposed to be 1-to-1 on all 3 vegetables. Here’s how each vegetable is to be prepared.

Vegetable ingredients of cucumber tomato red onion
Vegetable ingredients of cucumber tomato red onion

The classic way is to slice an unpeeled cucumber about 1/8-inch thick, i.e., about 6 to 8 slices per inch of cucumber. The tomato is to be quartered or carved into 6 sections, instead of 4. The onion is to be sliced about 1/4-inch thick and then rings separated. The idea of quantity, regarding 1-to-1 ratio is about its overall prepared volume of each vegetable for how much space each takes. An example 2 servings salad would be about 1-1/2 inches of cucumber slices, one 6 sectioned large tomato, and 2 slices of onions, rings separated. And then the dressing is added and the salad tossed to coat the vegetables.

It’s dressing most commonly used is of a vinegar and oil base, such as Italian. We’ll now cover the dressings that are used in this classic salad.

Tomato cucumber onion salad Italian Dressing

The classic, common dressing for the cucumber tomato onion salad is Italian dressing. The next step up would be a Zesty Italian dressing. One next upper step would be a Balsamic dressing. You can make your own dressing, as well but this is the fastest method by using an already made Italian dressing. Also, here’s a link to some good reviewed salad dressing containers.

Regarding flavor, it definitely tastes more flavorful if it’s allowed to marinate overnight or, for at least a couple of hours. This will salad will typically last up to 3 days in the fridge. You’ll want it sealed tightly however. We often will make extra and then, have it again a couple of evenings later.

An alternate, non-classical method is to cut the 3 vegetables to be bite-sized. In this manner, the cucumber is peeled, sliced, and then slices halved. The tomato is sliced and cut into bite-sized pieces. The red onion slices are cut into small pieces but not diced.

Cucumber Tomato Salad Easy Recipe bite-sized pieces view 1 - 300x250
Cucumber Tomato Salad Easy Recipe bite-sized pieces
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Cutting tomatoes for cucumber salad
Cucumber Tomato Salad Easy Recipe Cutting purple onion 250x250
Cucumber Tomato Salad Easy Recipe slicing purple onion

More Simple and Easy Salads

There are other salads that are also extremely easy and fast to make. Here are some.


This salad of cucumbers, tomatoes, red onions, and Italian dressing are all great for your diet because they’re low in calories and high in nutrients. This simple salad combines these four ingredients into a delicious side dish that’s perfect for any meal. Try it with any meal. It will be absolutely go with Italian meals as simple as spaghetti and a side of crusty Italian bread slices.

Easy Recipe for Taco Seasoning Mix

Easy Recipe for Taco Seasoning Mix

Recipe for Taco Seasoning From Scratch

Taco seasoning mixes are usually made with salt, pepper, garlic powder, onion powder, cumin, chili powder, paprika, oregano, and other spices. This is the best taco seasoning mix recipe and it uses only five ingredients. Read further to see what they are. You likely have them in your kitchen spices.

Jar of Recipe for Taco Seasoning Mix
Jar of Recipe for Taco Seasoning Mix

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Easy Recipe for Taco Seasoning – 1 packet – for 1 lb. meat

Jeff Baygents
This is an easy to make seasoning mix that equals 1 packet of store bought mix. It's good for 1 pound of ground beef or chicken. It only uses a few spices and can be made in bulk and stored along with your other spices. Use the built-in "Recipe Resizer" feature. You'll save money by making your own from scratch.
No ratings yet
Prep 7 mins
Total Time 7 mins
Servings 8 servings
Calories 6kcal



  • Stir to thoroughly combine these spices together. You can increase the amount and make enough in bulk for future uses.
  • Set final seasoning aside for cooking with OR put inside a spice jar for future usage.


This seasoning is used in many dishes and can easily become a staple in your spices collection.


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg


About This Easy Taco Seasoning Recipe From Scratch

It takes just a few nearly common spices to make this easy recipe. You might already have the onion powder, red cayenne pepper, and garlic powder. The key spices remaining are cumin and chili powder that give it that unique flavor. And, you can save a lot of money making your own.

Recipe for Taco Mix and FAQ

This recipe for Taco Mix gets its unique flavor from the combination of chili powder and cumin. This is one of the simplest seasoning mixes to make. Here are some other unique qualities, benefits, and FAQ about this taco seasoning recipe mix.

What is Taco Seasoning Mix Made of?

The reason this is the best and easy recipe for taco seasoning is because it uses only 5 common ingredients and they’re all just ordinary spices. If you cook a lot or if you prepare Mexican dishes on occasion, you probably have all these spices already. They are:

  • Onion Powder
  • Cumin
  • Chili Powder
  • Red Pepper
  • Garlic Powder

What is Taco Seasoning Mix Made of
What is Taco Seasoning Mix Made of

Taco Seasoning Mix Recipe for 1 Pound of Meat

This recipe covers enough that most recipes call for when using 1 pound of meat. Whether you’re using it in ground beef or shredded chicken, you’ll find this is a convenient and practical use of its predefined volume.

Recipe for Salt Free Taco Seasoning

If you’re looking for an alternative to store bought taco seasoning, try making your own. This recipe will give you a flavorful taco seasoning without any additives or preservatives. Notice also that there’s no salt included which helps with reducing your sodium intake.

Recipe for Taco Seasoning Without Sugar

This recipe for taco seasoning does not use sugar. It also doesn’t use salt nor corn starch.

Recipe for Mild Taco Seasoning – or Medium or Hot and Spicy

Make your own recipe for mild taco seasoning or medium or hot by controlling the amount of two important ingredients. This recipe has a heat flavor level of medium. If you want it mild, cut the red cayenne pepper in half or skip it altogether. If you want it even more mild, reduce the level of chili powder by half. Also, the reverse is true. If you want it high heat, double the red pepper increase the chili powder by an additional teaspoon.

How Many Ounces in Taco Seasoning Packet?

Usually about 1 ounce of ingredients is in a taco seasoning packet and a few will have 1.1 or 1.2 ounces but most of the popular, common ones will have 1 ounce. This recipe for taco seasoning mix is a little over an ounce, which is about 1.16 ounces.

How Many Teaspoons of Taco Seasoning in a Packet?

For standard one ounce packets of taco seasoning mix, that is an equivalent of about 6 teaspoons of mix. Our recipe for taco seasoning makes about 7 teaspoons of taco seasoning.

Save A Lot on Taco Seasoning

It amazes me of the high cost of this item in small packets or spice jars from the grocery stores or online. Making your own is extremely simple, you save a lot, and it’s just a darn good seasoning. Yet it’s still a good future time saver to make it in at least a small bulk amount and storing it for future recipes.

Easy Taco Seasoning Recipe view 3 - 175x280
Easy Taco Seasoning Recipe in Spice Jar for Future Use

Recipes That Use Taco Seasoning

Besides Tacos, there are other recipes that use taco seasoning such as Loaded Ground Beef Nachos Grande Supreme and Chicken Nachos Recipe Easy Grande Supreme. It’s also great by simply adding it to Chili to give it a bit of a Mexican flavor. Some will use it for sprinkling on a pizza that has ground beef or chicken.


You’ve uncovered how to make your own taco seasoning mix from scratch. Not only do you save a lot of money, instead of buying expensive seasoning packets, you can save money and time in the future by making it in bulk so it’s ready for immediate use. Just use the “Recipe Resizer”. Also, you don’t have the additives of extra preservatives, or salt and sugar.

Recipe for Sliders on Hawaiian Rolls

Recipe for Sliders on Hawaiian Rolls

Hamburger Recipe for Sliders with Hawaiian Rolls or Dinner Rolls

While you can make these on regular dinner rolls, you just can’t beat making this recipe for Hawaiian Rolls Sliders using Kings Hawaiian Rolls. Read further and you’ll discover the secrets from the past on how they were originally created that made them a smash hit. Everyone will be quite surprised at how extremely flavorful these are.

Serving sliders
Serving sliders

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Burger Sliders from the 70s

Jeff Baygents
This is an original recipe and uses methods from the 1970s. See the special steps to take to attain the real flavor of the retro slider. Whether it's for a picnic, game, office, or dinner, you'll shock them.
No ratings yet
Prep 15 mins
Cook 30 mins
Total Time 45 mins
Servings 8 sliders
Calories 179kcal


steamer for baking (or can be broiler pan or baking sheet with cooling rack)


Burger Ingredients


  • 1 medium onion, diced
  • 1 tbsp butter for onions
  • 1 tbsp butter for burgers
  • 8 each dinner rolls we use King's Hawaiian


  • Prepare broiler pan (or steamer pan or baking sheet with cooling rack) by filling with a small layer of hot tap water (about ¼-inch deep or a bit less). Set aside.
    Preheat oven to 275° F. Prepare to later use a middle shelf.
    Bake Oven set to 275F
  • Sauté the diced onions in butter at medium heat until translucent, taking about 10 minutes (while cooking the burgers below). Then, set aside.
    1 medium onion, diced, 1 tbsp butter
    Sauté onions view 1 - 200x175
  • Mix the burger ingredients well and shape mixture into 8 patties (per pound of ground beef). Make them thin and cook at medium heat in butter.
    1 lb ground beef, ½ tsp garlic powder, ¼ tsp ground black pepper, 1 tsp Worcestershire Sauce, 1 tbsp butter
    Mini burgers cooking view 1 - 200x150
  • After flipping all the burgers (and mashing down to make thinner), put some of the sautéed onions on the top of each.
    Applying onions to sliders view 1 - 200x230
  • Split the dinner rolls and place the bun bottoms onto the broiler pan (or whatever you're using for steaming). They should not touch any water. Cover all the burgers with a bun top. While holding a top bun, use a spatula to move each burger onto a bun's bottom on the steaming pan. Do this with all burgers.
    8 each dinner rolls
    Building sliders view 1 - 400x300
  • Use foil to make a tent-like cover over all the sliders on the steam tray. Put in the 275°F oven (don't tilt it) for 10-30 minutes. Then, remove and serve with your favorite added condiments and toppings such as mustard, pickle, cheese, etc.
    Add tented sliders to oven view 1 - 250x150


Another original way of making these sliders is to simply cook the burger patties on top of the onions in the skillet.
And still another way is to cook the onions first, and then cook the burgers on top of the onions.


Calories: 179kcal | Carbohydrates: 2g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 76mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg


Easy Best Recipe for Sliders with Hawaiian Rolls

Recipe for Hawaiian Roll Sliders

Hamburger sliders are one of the most popular items on menus everywhere. There are endless possibilities when it comes to creating a slider, but using Hawaiian rolls as the bun is a unique and delicious option. The combination of flavors from the sweet rolls and savory burger is fantastic, and these sliders are perfect for any occasion.

How to Make Sliders Burgers

This is the easy way of how to make sliders burgers. In making this recipe for slider hamburgers, we use Kings Hawaiian Rolls. It follows the original procedure that made slider so popular in the early years. In a nutshell, you make the hamburger patties thin and small to fit a dinner roll bun. They are cooked in a skillet or frying pan. In another frying pan, you cook some diced onions. You put the cooked burgers and onions, along with a dill pickle slice (optional) on the little bun. Most people will stop and eat at this time but, you won’t get the true sliders flavor until you do one more key step.

Burger Sliders in oven

You have to put the completed burger sliders in the oven. It should be preheated to 275°F and the cooked burgers on the little buns go on a perforated pan (with water in the bottom) and cover them with foil. They take about 10-30 minutes in the oven. Then, they’re given any final condiments (including cheese). Check out the recipe for all the details.

275 F Oven Temp
275 F Oven Temp
Add tented sliders to oven
Add tented sliders to oven

The traditional way was to also include a dill pickle slice in each slider.  It does give it a different set of flavors, which is good for some but others don’t like pickles so, I left it out of the recipe.

Recipe for Cheeseburger Sliders

So, to have a recipe for cheeseburger sliders, you first make the regular burger sliders, including the baking time in the oven. Then, when done, you remove them from the oven and uncover the foil. You’ll put about 1/2 slice of cheese (or sprinkle some shredded cheese) on top of the meat. Then, put the bun tops back on, cover with foil again, check the water if it needs more, and return to the warmth of the oven, which can now be turned off. They will be ready to serve in 3-5 minutes.

Tips for Burger Sliders

Here is an important section of some very valuable tips for making a fantastic meal out of Burger Sliders.

Recipe for mini sliders – make them small

The Recipe for Mini Sliders is another term for just “Sliders”. So, the above is that same recipe. However, the key of “mini” prompts for questions on tips for making these hamburger patties small. Some people take a package of ground been (we’ll say one pound) and will then divide it up into 10 meat portions. That way you can visually see how to adjust the portions to each. Then, each portion can be rolled into a hamburger ball using your hands. After you’ve rolled one up, you compress it between both of your hands while turning it around to push the sides inward for retaining a disc shape.

Getting ready for sliders prep
Getting ready for sliders prep
Cooking small burger patties
Cooking small burger patties

If you’re able to, you can continue to work it to compress it further to make it thinner. However, there is a point to where it might fall apart when cooking if it’s too thin. In restaurants (fast food), these are generally machine made to be very thin but they are frozen and hold their shape okay during cooking. At home, it’s a bit different but then again, we aren’t having cheap, thin sliders. Some people can get down to about 10 mini burger patties per pound. I generally can only get down to about 8 per pound.

2 key methods to ensure you attain the unique burger sliders flavor

  1. You must use sautéed onions atop each burger.
  2. You must seal them (e.g., foil covering) to steam in the flavors a bit into the bun itself and this takes no less than 10 minutes.

Biggest mistake people make is to speed it up in the oven with a higher temp and shorter time; the flavor will be noticeably lessened.

If you don’t have a perforated or steaming tray

If you don’t have a perforated or steaming tray, you can use a baking sheet (with full edges to hold the water) and then put a wire rack (or cake cooling racks) on top to hold the burger sandwiches.

You can use any broiler pan also, as it has a perforated top.

How to keep sliders warm

If you leave them in the oven too long (over an hour), the buns might get soggy.  Or, if the water dried out, they’ll get too hard. So, they can remain there if they’re covered in foil tightly usually for a max of 1/2 hour past the usually baking time. But, you need to turn the oven down to about 190°F and you need to have opened them once after the initial baking, i.e., you remove the foil cover to release the steam and ensure there’s a bit of water remaining but not too much.

How to serve sliders

You can leave them wrapped in foil on a warmed baking sheet, which is the way I serve them. I’ve seen others serve them like hot dinner rolls and they’ll be in a large bowl lined with a white dinner cloth. The cloth will be draped over the burgers to keep them somewhat warm. And, this 2nd way is a more appealing way to present them for serving.

How many slider sandwiches per person

Regarding planning ahead, you’ll need to anticipate about how many slider sandwiches per person should you make. Children will account for about 2-3. And adults will vary widely at about 2-5. However, this includes that you’ll have several side dishes and snacks set out also.

What goes with sliders

When planning for what to eat with sliders, you’ll find that list is going to be pretty easy once you see some ideas. So, here are some ideas of what to serve with sliders at a party, dinner, picnic, game day, etc. Finger food choices are preferred for parties or game day.

For more ideas, look over our Super Bowl snack ideas list. You’ll notice sliders is on the list, along with a lot of other great ideas.

Sliders Toppings

Toppings for hamburger sliders are a little different than regular full sized hamburgers. You generally don’t top them with lettuce and tomato, for example. The traditional old recipe for a slider would be just a pickle slice but sometimes also with a squirt of mustard. However, these days are different so, here are some ideas for sliders toppings that you might enjoy for yourself or those you’re serving them to.

Toppings that are okay to put on before going into the oven

  • sautéed onions
  • mustard
  • dill pickle slice

Toppings that are okay to put on after coming out of the oven

  • mustard (usually regular yellow but can be Dijon)
  • dill pickle slice (ok but, is better for in the oven)
  • cheese (but usually goes back into the oven for a bit to melt it)
  • ketchup
  • mayo
  • lettuce
  • tomatoes
  • any specialty sauce for burgers

Sliders Recipe Easy production line 150x400-1

With an organized production layout, you can make this Sliders Recipe easy and quickly.

History of this Sliders Sandwich Recipe

Back in the 70s, there were a lot of restaurant chains around that blossomed from the 50s. Their fast food niche varied around themes like burgers, chili dogs, subs, waffles, roller skate your order to your car, and so on.

During that time, I learned many different recipes and cooking methods from lots of managers and owners from various chains. The original sliders recipe itself, of course, called for a much thinner burger patty than this recipe presents. In the good old days, the patties were compressed and frozen at about one-sixteenth of a pound and seemed to be paper thin. Check out this sliders recipe easy procedure with a small, skinny burger patty but thicker than the old days.


We hope you enjoyed this legacy fast food original recipe of sliders. You also might like the recipes for the grill on burgers and hot dogs.

To learn more of the overall history of Fast Food, click here for an overview of its qualitative history and here for a thorough Wikipedia topic.

Qualitative History Fast Food Part 2

Qualitative History Fast Food Part 2

History Fast Food Introduction to Part 2

Part 1 | Part 2 | Part 3 (coming)

In this segment, we cover Niches of Fast Food. An example niche mentioned are hot dog concepts. We also will be discussing the use of production management used in fast food operations. Within that topic, we delve a little into management, the staging process as it compares to an assembly line, and the processes of the front and back areas of a fast food restaurant. Then, we conclude with a brief mention of historical gender work roles.

qualitative history of the fast food industry view 1
Fast Food Examples from dining out or at home

Fast Food Niches

While the Foods Industry itself has its own Niches, Fast Food does too. And some are not fully a niche but more of a specialty or signature element. Here are some of those that have occurred over the decades that are tied to Fast Food Restaurants.

  • Frozen Mugs (like for serving root beer)
  • Square burger patties
  • little buns, sliders
  • ketchup flavors (yes, there was a chain that focused on that)
  • southern cooking
  • hot dog specialties
  • Mexican or Tex-Mex fast food
  • custom changes to your fast food orders (the biggest chain that started that was Burger King)
  • coffee shops, sports bars, etc. for socializing

So, here’s an in-depth example of one of these niches, the hot dog.

The Hot Dog Fast Food Niche

The Hot Dog Concept

The marketing of the hot dog was like any other fast food goal. It was going to try to build a niche that could grow. So, the hot dog was promoted as being cheaper and healthier than the burger. So, to combat this, burger places began adding hot dogs to their menus. But, the hot dog places had different kinds of hot dogs. They had quarter pounder dogs, foot-longs, sausage dogs. And they promoted them with their toppings as if they were different items such as chili dogs, cheese dogs, and even slaw dogs and kraut dogs.

The one thing that many hot dog restaurants did not do however, was to successfully add a good burger to their menu. The main type of fast food restaurants that were able to pull it off and last, was the drive-in type of chains. Examples from the past were Dog n’ Suds and A&W. Today’s modern success story of having a good burger and good type of different hot dog menu items is the Sonic Drive-in Restaurant chain.

Experience with Hot Dog Chain Restaurants

When fast food expanded from the 1950s through the 1970s, some hot dog chain restaurants sprung up also, although not as many as burger joints. During the 1970s, as an assistant manager, I worked in a startup hot dog chain in Florida “Top Dog Restaurant”.

Dogs-n-sud Logo
Dogs-n-Suds Logo

I later worked in management in another hot dog chain, “Dog n Suds“, in Paragould, Arkansas. I concluded with a hamburger and hot dog themed fast food startup called “Frosties”. And I learned some things from people who worked in “Wienerschnitzel” and “Wiener King” chain restaurants.

So, in my final stint in fast food management, I was able to analyze the equipment layout for a new startup and lower the recommended staffing from 75 to 52. It was possible because of the excellent equipment choices, including their layout and productivity features in their design. I understood how to optimize tasking and productivity and shifting back-and-forth between scheduling of high-volume and low-volume using queuing management methods.

So, lets look at some of those productivity concepts from that era, with a few comparisons of today.

Fast Food Industry Applies Production Management

Productivity Elements of Time and Quality

There used to be an old conservative, simpleton saying about getting something done. When a manager would pressure an employee when they were going get something done, the sarcastic reply might have been: “You can have it fast or you can have it right; which do you want?” And, in fact, managers who were being firmly asked about the lateness of a project’s progress, they too have had some attitudinal replies at times to their own bosses.

But this is not about bad attitudes; it’s about how fast food management dealt with defining and improving on those 2 key items of concern that strongly impacted business profits and survival. Do you want it Fast (Time) or do you want it Correct (Quality). In actuality, there is a degree of time duration allowed, along with a degree of quality acceptance to attain when producing something, such as even a meal. What better way to discover how to produce meals with maximum profits and minimal losses than to study manufacturing productivity. High volume factories were known to be leaders in continuously applying all kinds of ways of improving speed and balancing that with determined levels of accepted quality.

The Summarized History of Modern American Management

In the early years of the fast food industry in the 1950s, it was also a birthing time for Modern American Management and a lot of principles were studied as they were applied in the manufacturing industry, which was the fastest growing industry since the end of World War II. Thus, that period of time was named “The Industrial Revolution”.

In those early years, our country exchanged a ton of ideas from Japan, in the area of improving productivity through newer principles of management.

Japanese Management

They were a world export leader at that time, similar to how China is today. The Japanese were known for having outstanding management practices in factories. They weren’t very good for dealing with people but they were good with productivity.

Eventually, by the 1970s, the gears were changed and Japan began taking heavy lessons from American Management applied principles. A few historically reputable organizations exist today that have led a significant role of that advancement, specifically such as the American Management Association.

Basic management principles evolved into applying ratios of such key factors as “time” and “quality”. In other words:

What is the fastest, cheapest way I can make something, give it to a customer, and have it where they’ll return again as a repeat customer?

This is where the fast food industry welcomed the high-volume assembly line.

Fast Food Assembly Line Productivity

Fast productivity has an fixed starting point of equipment placement and production layout design. The build-out phase of construction for a new fast food restaurant was always being updated as experience grew. A lot was being learned from factories on how they operated for efficiently producing products repeatedly. The placement of equipment was extremely important for time-and-motion efficiency for saving time and steps. These concepts mimicked production lines from factories. The equipment was positioned in lines and spatial positioning based on the food preparation frequencies. This involved both the back end and the front end.

Management Meeting for Equipment Layout Planning
Management Meeting for Equipment Layout Planning

The Back End Design and Process

In the back, there commonly would be two sides with a large preparation area in the center, which is still a popular model today. The idea is that one side could be shut down during slow times. And as experience grew, this further expanded into having smaller pieces of equipment so that during an extremely slow time, even parts of a side could be shut down. So, each individual side might have multiple fry stations and multiple grills. During extremely busy times, one person on each side would manage their own fry stations, another ran the grills, and 2 others on each side would handle food prep, i.e., making the sandwiches. In total, just for that aspect, there would be 4 people per side, with a total of 8 persons cranking out the food into the labeled food chutes under the warming lamps.

Organized fish fry process

(In Home) Example of Fast Food Staging Process for Fried Fish

In the back, all equipment related to cooking and heating was placed along both of the back, longer walls. In the center there might be a large double-sided food preparation center that included refrigerated units of stainless steel pans containing toppings and condiments. Microwaves were usually on a longer top shelf on both sides of that long prep area. The microwaves were often used for quickly thawing out something or for heating up something to make it a bit hotter. As an example, if a fast food operation hardly ever sold a steak sandwich, they might be kept frozen. When an order comes in for one, the microwave could be used to thaw it out, followed by then turning around to put it on the grill. When it was cooked, the employee would then take it off the grill, turn around to face the same food prep counter, complete the making of the sandwich, and then drop it into the food chute for access by the front counter crew to pull the order together.

Fry Cook in Back
Fry Cook in Back

Also, in the back, there would often be the walk-in freezer and refrigeration rooms. This is where the product would be stored for 2-14 days of work and it was easily available for the back end crew. If it was a high-volume operation, there would be more temperature-controlled storage outside in a locked small shed-sized building.

And, usually in the extreme back side would be a tiny office. Rolling racks of sandwich buns are in various places. Also, there would be strategically placed stainless steel wire shelving units for dry goods and non-refrigerated foods storage.

“On The Line” site (of “Toast”) has a great food industry article on “How to Design a Restaurant Floorplan, Layout and Blueprint” for modern times.

The Front End Design and Process

The front end crew took care of the front counter, the drive-thru window, and today’s kiosk and app orders. The front crew was responsible also for preparing the drinks and certain sides. The equipment for dispensing drinks, ice makers, ice cream, and refrigerated items was usually up front. However, with some scenarios, the ice maker might be in the far back, and it would have to be transported manually to the front where they used the cheaper ice bins which only stored ice for dispensing. This did not save steps, however, it did reduce equipment cost and electricity utility costs.

Cashier handing order to customer
Cashier handing order to customer

In the front, that crew would deal with the initial taking of an order from the customer, process the money transaction, and then turn around and yell to the back end what was needed for them to make. Then, the back end person would repeat back what they heard, as a means of quality control for service. Then, both the back end and the front end would begin to fulfill that order. So, since the front would be the final side of finishing an order, the short-term storage for packaging items, like bags, cups, lids, condiment packets, and straws were often up front, with the bulk stock being stored in the back.

Eventually, microphones were added, as the industry learned two things. First, the customers thought this was outlandish and didn’t like it. Second, it helped in improving order fulfillment accuracies as the audio was clearer. Ultimately, of course, computers replaced the yelling, and monitors of orders were placed for the front and back end people to use for managing pending and fulfilled orders.

While the back was making the hot items, the front would make the cold items such as the drinks. Most of the time, if the food wasn’t made ahead of time (which is often the case even today), the front tends to wait for the sandwiches and fries to be produced. While waiting, this is when the front end person might be knowingly tasked to refill items from back storage to the front storage like cups or napkins. Or, to make more coffee, for example.

When ready from the back, the front end crew person would pull the produced items from the food chutes such as the sandwiches and fries. The front end person would then hand the completed order to that person. Normally, the front end is balancing several orders in a row.

Usually the front end crew would be responsible for changing out the soft drink tanks and sometimes they might ask for help with those from a back end person.

Gender Work Positions

Not until around the mid-1980s, did the Draconian practice of gender roles begin to make a change. Before that time, you would typically see only males in the back end (cooks) and females at the front end (cashiers).

Fast Food Cashier
Fast Food Cashier

I recall in the 1970s we followed the same practice when I was managing a fast food pilot restaurant for my brother and Frostie Enterprises (the root beer company). The theme was hamburgers, dogs, and root beer in a frosted mug.

One day the weather was cold and rainy and business was very slow. We had already sent some people home due to slow activity. The female cashiers in the front and the guys cooking in the back approached me about swapping their roles for the day. They knew I was always open for suggestions for change for improvements. Their interest was more towards changing things up and gaining new experiences.

My take was more on the managerial idea of this would be a good chance for cross-training and low impact on service. It would also be good for future times if someone calls in sick, the odds would improved of having someone to fill that skillset. Also, as a manager, I was aware they wanted to try it out for some excitement of learning something different, and this was another way to improved employee morale. So, we went for it.

It worked out perfectly and the staff thoroughly enjoyed helping each other in their training of new skills. They jokingly harassed each other demanding for faster production and service, while learning their new skills. At the end of the shifts, they thoroughly enjoyed it, and they had a much better appreciation also of each others’ jobs.

Oh, and the customers jaws dropped open all day long when they entered the restaurant as they had never seen males at a fast food cash register before and females cooking in the back. The customers thought that was most amazing. Who knows, maybe that’s where the idea in the 80s came from. Well, maybe not, but who knows what seeds were planted for our future growth as a civilization.


We covered a glimpse into the historical evolution of how management of factories spilled over into fast food productivity. We looked at a list of fast food niches and reviewed a bit of a hot dog niche. We then finalized with an example of gender roles in the 1970s. I hope you enjoyed this segment and look forward to the next one. In the meantime, visit “Eat This, Not That” for interesting food related nutrition and health. Regarding the history of the fast food industry, here’s an article from them “100 Shocking Facts About Fast Food You Never Knew“.