PESTO MOZZARELLA CHICKEN SLIDERS
My slider obsession is borderline out of control these days. I can’t remember the last time I made a “normal” full-sized sandwich, but we’ve had sliders twice this week alone and I have solid plans to go for round three before the week is finished.
There’s just something about smaller food that makes it more appealing am I right?? Mini egg rolls, mini pizzas, mini sandwiches, it’s all adorable and delicious.
These sliders are the perfect thing to feed a crowd for a holiday party or family get together. This recipe makes 18 sliders and you can buy packs of slider buns by the 18 pretty easily so this is perfect.
Pro tip: if you buy buns that are connected, don’t separate them! Simply use a bread knife to slice all the way through the buns crosswise while still attached and place the bottom half in the pan, saving the top half for the end of the recipe. Winning!
Ingredients
Instructions
for full recipes please see : www.lecremedelacrumb.com
There’s just something about smaller food that makes it more appealing am I right?? Mini egg rolls, mini pizzas, mini sandwiches, it’s all adorable and delicious.
These sliders are the perfect thing to feed a crowd for a holiday party or family get together. This recipe makes 18 sliders and you can buy packs of slider buns by the 18 pretty easily so this is perfect.
Pro tip: if you buy buns that are connected, don’t separate them! Simply use a bread knife to slice all the way through the buns crosswise while still attached and place the bottom half in the pan, saving the top half for the end of the recipe. Winning!
Ingredients
- 18 slider buns cut in half crosswise
- 2 cups cooked and shredded chicken (rotisserie chicken works great!)
- 11 ounces Buitoni Pesto with Basil
- 2 tablespoons butter, melted
- 15 slices mozzarella cheese
- 1/3 cup mayo optional
Instructions
- Preheat oven to 400 degrees and lightly grease a 9x13 inch baking pan. Arrange the bottom halves of the slider buns side by side in the pan. In a small bowl stir together melted butter and 2 tablespoons of the pesto and set aside.
for full recipes please see : www.lecremedelacrumb.com