Shredded Chicken Sliders with Cowboy Butter
These sliders are cheesy, buttery, pull-apart perfection.
Ingredients
- 1 package Hawaiian sweet rolls
- 2-2.5 cups rotisserie chicken shredded
- ¼ cup mayonnaise or sour cream
- Colby jack cheese slices or shredded
- 1 stick unsalted butter
- Green onion chopped
- Italian parsley chopped
- 3 cloves garlic minced
- Zest of 1 lemon and juice of ½ lemon
- 1 tbsp dijon mustard
- Dash of red pepper flakes
- Salt & black pepper
Instructions
- Preheat the oven to 350°F.
- Assemble the cowboy butter: Melt a stick of butter in the microwave, then stir in the minced garlic, chopped green onion and parsley, lemon zest and juice, Dijon mustard, salt, black pepper, and red pepper flakes.
- In a large bowl, mix together the shredded chicken with a few tablespoons of the melted butter mixture and the mayonnaise or sour cream. Set aside.
- Slice the Hawaiian rolls in half horizontally and place the bottom half on a baking tray. Spread a little more mayo or sour cream on the cut side, then layer on the chicken mixture.
- Top the chicken with slices of Colby Jack cheese, then place the top half of the rolls back on. Drizzle the remaining cowboy butter over the tops and brush to coat evenly.
- Bake for about 15 minutes, or until the cheese is melted and the tops are golden. Serve warm, with extra cowboy butter for dipping!