Easy Rotisserie Chicken Sliders with Garlic Herb Butter (Print version)

Warm baked rotisserie chicken sliders with melty cheese, pickles, spicy mayo, and glossy garlic herb butter on soft rolls.

# Ingredients:

For the sliders

01 - 1 package (12 count) Hawaiian sweet rolls or soft slider rolls
02 - 3 cups (about 420 g) shredded rotisserie chicken
03 - 1/3 cup (80 g) mayonnaise
04 - 1-2 tablespoons hot sauce, to taste
05 - 6 slices provolone cheese
06 - 1/3 cup (50 g) sliced dill pickles, drained
07 - 1 small tomato, thinly sliced and patted dry
08 - 1/4 small red onion, thinly sliced

For the garlic herb butter

09 - 4 tablespoons (56 g) unsalted butter, melted
10 - 2 cloves garlic, finely grated or minced
11 - 1 tablespoon chopped fresh parsley
12 - 1/2 teaspoon Italian seasoning
13 - 1/4 teaspoon kosher salt
14 - 1 tablespoon grated Parmesan cheese, optional

# Instructions:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish or line it with parchment for easier lifting.
02 - Keep the rolls attached and slice the whole slab in half horizontally with a serrated knife. Place the bottom half in the prepared dish.
03 - Stir the mayonnaise and hot sauce together in a small bowl. Spread it evenly over the bottom rolls.
04 - Scatter the shredded chicken evenly over the mayo. Add the provolone, pickles, tomato, and red onion in thin layers so the sliders bake evenly.
05 - Stir the melted butter with garlic, parsley, Italian seasoning, salt, and Parmesan if using. Place the top half of the rolls over the filling and brush the butter generously over the tops.
06 - Cover the dish with foil and bake for 18-20 minutes, until the cheese is melted and the centers are hot. Uncover and bake 5-7 minutes more, until the tops are golden and lightly crisp.
07 - Let the sliders rest for 5 minutes. Cut along the roll seams with a serrated knife and serve warm.

# Good to know:

01 - Best served warm from the oven while the cheese is melted.
02 - Pat tomatoes and pickles dry to help prevent soggy rolls.
03 - Reheat leftovers to 165°F in the center.

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