Cheesy Garlic Pesto Chicken Sliders
These sliders are the thing I make when I need everyone to sit down and eat without complaints. Rotisserie chicken, pesto, provolone, and garlic butter on Hawaiian rolls – ready in 30 minutes and the bottoms stay crispy. That is the whole trick and it works.
Equipment
- 9x13 Baking Dish or Rimmed Baking Sheet
- Small saucepan
- Chef's Knife and Cutting Board
- Pastry brush or spoon
- Serrated Knife
Ingredients
For the Sliders
- 1 package (12-count) Hawaiian sweet rolls
- 2 cups shredded rotisserie chicken (warm)
- 1/2 cup basil pesto
- 6 slices provolone cheese
- 1 tbsp fresh parsley (optional, for garnish)
For the Garlic Butter
- 1/4 cup salted butter
- 4 cloves garlic, minced
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish or rimmed baking sheet.
- Without separating the individual rolls, slice the whole slab of Hawaiian rolls in half horizontally through the middle. Place the bottom half in the prepared dish.
- In a bowl, combine shredded chicken, pesto, and half the minced garlic. Stir until evenly coated. Taste and adjust salt if needed (rotisserie chicken is usually well-seasoned).
- Lay provolone slices over the bottom rolls, overlapping slightly. Spread the pesto chicken mixture evenly over the cheese.
- Place the top half of the rolls over the chicken. Press down gently.
- In a small saucepan, melt the butter over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant. Do not let garlic burn. Brush the mixture generously over the tops of the rolls.
- Cover with foil and bake for 15 minutes. Uncover and bake for another 5-7 minutes, until tops are golden and cheese is bubbly around the edges.
- Sprinkle with parsley if using. Let rest for 2 minutes before slicing between the rolls and serving.
Notes
For crispy bottoms: The foil in the first 15 minutes steams the rolls enough to keep them soft inside without drying the chicken. The uncovered finish gives the tops crunch. Do not skip the 2-minute rest – it lets the cheese set so sliders hold together. To make ahead, assemble without the garlic butter, cover, and refrigerate up to 24 hours. Pour on the butter just before baking. Reheat leftovers in a 350°F oven for 5-7 minutes to restore crispness. The microwave works but sacrifices texture. For a nut-free version, use seed-based pesto.