Hot Chicken Salad Sliders
Ingredients:
- 12-count pkg. sweet dinner rolls
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded low-moisture mozzarella cheese
- 1 clove garlic, minced
- 4 cups cooked chicken, shredded into bite-size pieces
- 1/2 cup scallions, thinly sliced
- 1/4 cup mayonnaise,
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
- 4 tbsp. butter
- 1 tbsp. sesame seeds, toasted
Directions:
- Arrange a rack in the middle of the oven and heat the oven to 350 F.
- Without separating the rolls, cut one package sweet dinner rolls in half horizontally with a serrated knife.
- Place the bottom half of the rolls cut-side up in a 9-by-13-inch baking dish. Place the cheddar cheese and 1 mozzarella cheese in a medium bowl and toss to combine.
- Place cooked chicken, scallions, mayonnaise, sour cream, Dijon mustard and black pepper and salt in a large bowl and stir to combine. Arrange half of the cheese mixture onto the bottom half of the rolls in an even layer.
- Transfer the chicken mixture over the cheese and spread into an even layer. Top with the remaining cheese mixture.
- Place butter and the minced garlic in a small microwave-safe bowl and microwave until melted, about 30 seconds.
- Brush half of the garlic butter on the cut side of the top half of the rolls. Place the top half of the rolls over the sliders, cut side down. Brush the tops of the rolls with the remaining garlic butter. Sprinkle with sesame seeds. Cover the baking dish tightly with aluminum foil.
- Bake until the cheese is melted, 20 to 25 minutes. Uncover and bake until the rolls are lightly browned and toasted, 5 to 7 minutes more.
- Cut with the serrated knife to separate the sliders into individual sandwiches before serving.
