Ingredients
Scale
- 1 pack (12 count) Hawaiian sweet rolls
- 2 cups shredded cooked chicken (rotisserie works best)
- 1/2 cup honey mustard dressing, plus extra for drizzling
- 8 slices thick-cut bacon, cooked and halved
- 6 slices Swiss cheese or Provolone
- 1 cup shredded romaine lettuce
- 2 Roma tomatoes, thinly sliced
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat your oven to 350°F (175°C). Take the entire pack of slider rolls and slice them in half horizontally so you have one large top piece and one large bottom piece. Do not pull the individual rolls apart yet. Place the bottom half of the rolls into a lightly greased 9×13 inch baking dish.
- In a medium bowl, toss the shredded chicken with the 1/2 cup of honey mustard dressing until evenly coated. Spread the chicken mixture evenly over the bottom half of the rolls. Lay the cheese slices over the chicken, then place the cooked bacon pieces on top of the cheese. Place the top half of the rolls back on.
- Whisk together the melted butter, garlic powder, and dried parsley. Use a pastry brush to coat the tops of the rolls generously with the butter mixture. Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for another 5 to 7 minutes until the tops are golden brown and the cheese is fully melted.
- Carefully remove the top section of the warm sliders. Layer the sliced tomatoes and shredded lettuce over the melted cheese and bacon. Drizzle a little extra honey mustard over the greens if desired. Replace the top buns and use a serrated knife to cut the sliders into individual servings.
- Cook Time: 35 minutes