Step 1

Heat oven to 350F.

Step 2

In a bowl, lightly whip the cream cheese to fluff it up. Stir in the black bean crumbles, jalapeno, sun-dried tomato, mayonnaise, Dijon, and salt. Set aside.

Step 3

Lay out the rolls. Use a large bread knife to cut across horizontally to form a top and bottom layer for each set of rolls.

Step 4

On a large bake sheet, lay out the bottoms halves of the rolls. Spread the black bean crumble mixture over the bread. Layer the pepperjack cheese, and top with the top halves of the rolls.

Step 5

Combine the butter, chives, and poppy seeds. Drizzle or brush over the rolls.

Step 6

Bake covered with foil for 15 minutes at 350F. Uncover and bake an additional 5-6 minutes until toasty and melty all the way through. Yields: 24 sliders.