Ranch Chicken and Swiss Sliders
The ultimate party food! Tender, ranch coated chicken and melty Swiss cheese are nestled in soft Hawaiian rolls and baked with a buttery, savory poppy seed topping. These easy sliders are always the first to disappear at game days, potlucks, and family dinners.
Equipment
- 9x13 inch baking pan (9x9 inch also works)
- Aluminum foil
- Non stick cooking spray
- Large serrated knife
- Medium bowl
- Small or medium microwave safe bowl
- Whisk
- Spatula
Ingredients
For the Sliders:
- 1 12 count package Hawaiian sweet rolls, kept connected
- 10 ounces cooked chicken shredded or cubed (about 2-3 chicken breasts, or use a rotisserie chicken)
- ½ cup ranch salad dressing
- 8 ounces Swiss cheese thinly sliced
For the Buttery Topping:
- ½ cup unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 9x13 inch baking pan with aluminum foil and spray generously with non stick cooking spray. Set aside.
- Slice the Rolls: Using a large serrated knife, carefully slice the entire connected slab of Hawaiian rolls in half horizontally. You should have one connected "slab" of tops and one "slab" of bottoms. Place the bottom slab in the prepared pan.
- Prepare the Chicken: In a medium bowl, combine the cooked, shredded chicken and the ranch dressing. Stir until the chicken is evenly coated.
- Assemble the Sliders: Spread the ranch chicken mixture evenly over the bottom slab of rolls. Layer the sliced Swiss cheese over the chicken, covering it as evenly as possible. Place the top slab of rolls over the cheese.
- Make the Topping: In a medium microwave safe bowl, melt the butter (about 1 minute on high). Add the Dijon mustard, poppy seeds, dried minced onion, Worcestershire sauce, salt, and pepper. Whisk until well combined.
- Pour and Rest: Slowly and evenly pour the butter mixture over the top slab of rolls, using a spatula to spread it if needed. Cover the pan with aluminum foil and let it sit at room temperature for 5-10 minutes.
- Bake Covered: Bake, covered with the foil, for about 16 minutes, or until the cheese is melted.
- Bake Uncovered: Remove the foil and bake for another 4-5 minutes, until the tops are golden brown. Watch closely to prevent burning.
- Serve: Let the sliders cool for a few minutes in the pan. Use a sharp knife to slice between the rolls into individual sliders. Serve warm and enjoy!
Notes
- Chicken Shortcut: Using a store bought rotisserie chicken is a fantastic time saver. Simply shred the meat.
- Vegetarian Option: For a vegetarian version, use a 10 ounce bag of plant based chicken strips (like MorningStar Farms®), thawed and diced small. Toss them with the ranch dressing and proceed with the recipe.
- Make Ahead: You can assemble the sliders completely (through step 4) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, prepare the topping, pour it over the cold sliders, let them sit at room temperature for 15-20 minutes, and bake as directed, potentially adding a few extra minutes.
- Storage: Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes.
- Freezing: Not recommended, as the texture may become soggy upon thawing.