How do I reheat the sliders?

The dinner roll probably will get a little soggy as leftovers. If you have one, an air fryer is SO CLUTCH for reheating these. I usually do 400 degrees for 5-8 minutes and it crisps up the outside and warms the insides perfectly. If you don’t have an air fryer you can reheat these in the oven at 400 degrees for 10 minutes or so to return them to their former glory. This has been my easy lunch for the past week and I’m so here for it.

What if I don’t make the balsamic grilled chicken?

You can use any cooked chicken breast! Rotisserie chicken or sliced deli chicken work great. You can even add a drizzle of balsamic glaze to the chicken for the same vibe.

What type of bread works best?

I recommend getting the type of dinner rolls that you have to pull apart. You could use sweet Hawaiian rolls or potato rolls but I usually just go for a very basic dinner roll. I find that the ones in the bakery section are fresher, softer and have a simpler ingredient list than those found in the bread aisle.

Can I use chicken thighs?

I don’t think chicken thighs are quite as user-friendly or eater-friendly as chicken breast but yes, these will be just as delicious with chicken thighs.

How should I store the leftovers?

Place leftover sandwiches in an airtight container or wrap them individually in plastic wrap and store in the fridge for up to three days.

Irresistible Pull Apart Chicken Pesto Sliders

Name: Irresistible Pull Apart Chicken Pesto Sliders
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/3 cup pesto; 1/3 cup mayo; 12 dinner rolls; 6-8oz sliced chicken breast- I used leftover balsamic grilled chicken, you could use rotisserie chicken or sliced deli chicken; 6oz mozzarella cheese, grated; ¼ red onion, thinly sliced; 2 tomatoes, thinly sliced; salt and pepper; 1 tablespoon butter, melted; all-purpose seasoning blend (I like Green Goddess or 21 Seasoning Salute from Trader Joe’s)

Description

Simple and drool-worthy, you will be blown away by the flavor in these chicken pesto sliders! Grab a friend, whip up these sandwiches and settle in for a good time!

Ingredients

Units Scale

1/3 cup pesto
1/3 cup mayo
12 dinner rolls
6-8oz sliced chicken breast- I used leftover balsamic grilled chicken, you could use rotisserie chicken or sliced deli chicken
6oz mozzarella cheese, grated
1/4 red onion, thinly sliced
2 tomatoes, thinly sliced
salt and pepper
1 tablespoon butter, melted
all-purpose seasoning blend (I like Green Goddess or 21 Seasoning Salute from Trader Joe’s)

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Preheat oven to 350 degrees. Whisk together pesto and mayo to make the pesto aioli.
Without pulling rolls apart, slice the entire block of dinner rolls in half lengthwise using a bread knife and place the bottom half on a sheet pan.
Spread half of the pesto mayo on the bottom layer of rolls followed by half of the mozzarella, the thinly sliced chicken breast, red onion and then the rest of the mozzarella. Spread the remaining pesto mayo on the top layer of rolls and place on top.
Use a pastry brush to brush melted butter all over the tops of the rolls. Sprinkle with seasoning. Bake for 12-14 minutes until rolls are golden brown and the cheese is melty.
Season the tomato slices with pinches of salt and pepper. Pull apart the chicken sliders and add a slice of tomato to each. DEVOUR. I could eat four of these at LEAST.

Notes

Refer to above blog post for photo instructions, expert tips and answers to frequently asked questions!

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: Chicken Pesto Sliders
Calories: 233
Sugar: 5.5 g
Sodium: 276.4 mg
Fat: 12.1 g
Carbohydrates: 17.6 g
Fiber: 1.2 g
Protein: 12.8 g
Cholesterol: 47.3 mg