Buffalo Chicken Sliders with Provolone and Garlic Butter
By Miles Carr
Prep
15 min
Cook
20 min
Total
35 min
Servings
12
Level
Easy
These buffalo chicken sliders are cooked covered with foil to warm the chicken and melt the provolone inside sweet rolls. Remove the foil during the last 5 to 7 minutes of cooking to brown the sweet rolls and allow the cheese to melt and ooze out the sides and corners of the rolls.
Slice through all 12 rolls of bread with a serrated knife, keeping them connected, and put the bottom half of the loaf into a 9×13-inch glass baking dish. To make it easy to pull apart and add melted cheese to the sides, run the provolone cheese to the edges of the baking dish.
Shred the chicken and coat it before serving on buns. Blot the chicken to remove moisture if desired. Buns left uncovered at the bottom will absorb moisture from the chicken filling, and tops will drain moisture from the chicken filling. All chicken pieces should be coated with orange sauce.
Buffalo sauce provides spicy flavor, and cold ranch is served with garlic and parsley butter. I like to eat the egg rolls warm and straight from the pan, where they break apart and melt cheese, though I don't leave them to cool in the pan. Other egg roll varieties to consider are jalapeño popper and cheeseburger egg rolls to complement other leftovers from the pan.
Why you'll love this recipe
- 1Loose foil helps keep the filling hot while preventing excessive browning of the sugar on top of the sweet rolls.
- 2Keeping the rolls together lets you make one horizontal cut. The sliders pull apart at the seams.
- 3Provolone cheese is pushed to the edges of the pan and melts down the sides. The center of the pan remains covered.
- 4The final unbaked loaf aids in browning the butter topping.
- 5Small pieces of chicken are mixed with buffalo sauce.
- 6Garlic and parsley are used as toppings for butter applied to the rolls after baking.
Ingredients
- •1 package sweet Hawaiian rolls (12 count, keep connected)
- •3 cups finely shredded chicken (450 g, pre-cooked)
- •¾ cup buffalo sauce (180 ml)
- •¼ cup ranch dressing (60 ml, thick)
- •6 slices provolone cheese (enough to cover the chicken layer)
- •¼ cup unsalted butter (60 g, melted)
- •1 tbsp green parsley flakes (4 g, dried)
- •1 tsp coarse garlic powder granules (3 g)
Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass baking dish. Slice the connected Hawaiian rolls horizontally with a serrated knife, then place the bottom half in the dish.
- 2
Mix the shredded chicken and buffalo sauce in a large bowl until every shred is coated. Spread the chicken evenly over the bottom rolls.
- 3
Drizzle the ranch dressing over the chicken. Cover the filling with overlapping provolone slices, reaching all the way to the edges of the dish.
- 4
Set the roll tops over the cheese. Mix the melted butter, parsley flakes, and garlic powder in a small bowl, then brush the glaze generously over the rolls.
- 5
Cover the dish loosely with aluminum foil and bake for 15 minutes.
- 6
Remove the foil and bake for an additional 5 to 7 minutes, until the tops are golden-brown and the cheese is fully melted and oozing.
FAQ
Nutrition (per serving)
285
Calories
Reviews
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