Monday, February 27, 2017

Chicken Parmesan Sliders - YUM!

I love little slider sandwiches!  I make the warm ham and cheese sandwiches - all of the time.  We enjoy them all year long but I especially love them with Tomato Basil Soup.

I am always seeing yummy recipes on Facebook - all of the crazy videos.  I love the TASTY videos.  This particular video is "Sliders Four Ways".  We were having another teacher birthday lunch.  One of the teachers we were celebrating likes Italian Food... so I decided to try to the "Chicken Parmesan Sliders"!  I could tell before I even baked them... that they were going to be heavenly.

I made mine the night before and refrigerated them.  I baked them at preschool the next day.  I was careful to keep the marinara sauce on the chicken... and not the buns... so they wouldn't get soggy. They were perfect!  In fact, while they were cooking, I had several parents that smelled them and wondered... what was cooking.  One parent if tried one to go.... and made them for dinner the next night!

I plan to try to other varieties too!

        The top pic is before cooking... and the bottom pic is after cooking!  YUMMO!!

Chicken Parmesan Sliders (I doubled this recipe) adapted from Tasty Buzzfeed

12 pkg of Hawaiian rolls
8 oz or so of rotisserie chicken ( I got mine from Costco - already cut up and packaged)
1/2 cup marinara sauce
8 oz fresh mozzarella, thinly sliced
1/4 cup basil, chopped (I found a lightly dried at our store in refrigerator section)
3/4 cup melted butter
3 cloves garlic, minced
1 Tbsp basil, finely chopped
1 Tbsp dried parsley
2 Tbsp grated Parmesan

Spray a 9 x 13 pan with cooking spray.  Slice the rolls in half lengthwise.  Place the bottom half in the 9 x 13.  Spread the chopped rotisserie chicken evenly over the rolls, followed by the marinara, thin fresh mozzarella slices and basil.   Place the top half of the rolls on top.  ( I like to gently cut the sandwiches apart so the butter mixture seeps down between) Mix the melted butter  with the garlic, Parmesan cheese, basil and dried parsley.  Gently spoon butter mixture over each roll, allowing some of the goodies to gather on top of each roll.  Bake for 20 minutes and serve.

*I made mine the night before.  Cover and refrigerated.  I left them out the next morning for an hour or so.  I baked mine covered for 10 minutes and uncovered for 10 minutes or so.


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