Garlic Parmesan Chicken Sliders on Hawaiian Rolls (Print version)
Warm Hawaiian roll sliders stuffed with garlic parmesan chicken and melty cheese, then baked under a buttery parmesan topping.
# Ingredients:
For the sliders
01 -
1 package (12 count) Hawaiian sweet rolls
02 -
3 cups (about 390 g) cooked shredded chicken, preferably rotisserie chicken
03 -
1/3 cup (75 g) mayonnaise or ranch dressing
04 -
1/2 cup (50 g) finely grated parmesan cheese
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasoning
07 -
1/4 teaspoon black pepper
08 -
8 slices mozzarella or provolone cheese, divided
For the garlic parmesan topping
09 -
5 tablespoons (70 g) unsalted butter, melted
10 -
3 cloves garlic, finely minced
11 -
2 tablespoons finely grated parmesan cheese
12 -
1 tablespoon chopped fresh parsley, plus more for serving
13 -
1/4 teaspoon salt
14 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment paper.
02 -
Keep the rolls attached and slice the slab in half horizontally. Place the bottom half in the prepared baking dish.
03 -
In a bowl, stir the shredded chicken, mayonnaise or ranch, parmesan, garlic powder, Italian seasoning, and black pepper until the chicken is lightly coated.
04 -
Layer 4 slices of cheese over the bottom rolls. Spread the chicken mixture evenly over the cheese, then top with the remaining cheese slices and the top half of the rolls.
05 -
Stir melted butter with minced garlic, parmesan, parsley, salt, and red pepper flakes if using. Brush the mixture evenly over the roll tops and into the seams.
06 -
Cover loosely with foil and bake for 15-18 minutes, until hot and melty. Uncover and bake 3-5 minutes more until the tops are golden. Rest 5 minutes, slice, and serve warm.
# Good to know:
01 -
Best served warm while the cheese is melted.
02 -
Use rotisserie chicken for the fastest prep.
03 -
Cooked poultry should be reheated until hot throughout.