Pesto Chicken Sliders
These pesto chicken sliders are stacked with shredded chicken tossed in basil pesto and topped with melted mozzarella inside soft Hawaiian rolls.
Ingredients
For the sliders:
- 3 cups shredded rotisserie or leftover chicken
- ½ cup basil pesto store-bought or homemade
- 12 Hawaiian slider rolls
- 6 oz fresh mozzarella sliced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter melted
- 1 tsp Italian seasoning
Optional toppings:
- Sliced sun-dried tomatoes
- Fresh basil leaves
- Roasted red peppers
Instructions
- Preheat oven to 350°F.
- In a bowl, toss the shredded chicken with ¼ cup of the pesto until evenly coated. Taste and season with salt and black pepper if needed.
- Slice the Hawaiian roll sheet horizontally as one connected piece. Place bottoms in a greased 9×13 baking dish.
- Spread remaining ¼ cup pesto over the cut surface of the bottom buns. Layer on pesto chicken, then mozzarella slices.
- Replace bun tops. Mix melted butter with Italian seasoning and brush generously over the tops.
- Cover with foil and bake 10 minutes. Uncover and bake another 3–5 minutes until golden and cheese is bubbling.
- Slice into individual sliders and serve immediately.