I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich. I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.
Chef Alli’s BBQ Chicken Sliders Makes 12 sandwiches
3 1/2 cups cooked shredded or chopped chicken
1 cup French fried onions
2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)
1 1/2 cups shredded cheddar
1 package Hawaiian rolls 12 count
2 tablespoons melted butter
Sesame seeds for garnish, optional
- Preheat the oven to 350° F.
- Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
- Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
- Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
- Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
- Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
- Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
- Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
- Uncover the sliders and let them rest for 5 minutes before serving at once.
3 1/2 cups cooked shredded or chopped chicken
1 cup French fried onions
2 cups your favorite barbecue sauce
1 1/2 cups shredded cheddar
1 package Hawaiian rolls 12 count
2 tablespoons melted butter
Sesame seeds for garnish, optional
- Preheat the oven to 350° F.
- Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
- Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
- Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
- Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
- Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
- Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
- Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
- Uncover the sliders and let them rest for 5 minutes before serving at once.
- Sesame seeds for garnish, optional
- Preheat the oven to 350° F.
- Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
- Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
- Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
- Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
- Sprinkle the shredded cheese evenly over the chicken layer.
- Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
- Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
- Uncover the sliders and let them rest for 5 minutes before serving at once.
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