When we were little mom made these sandwiches up one night, and they stuck. We all love them. I make them for a weekend lunch when everyone is home, or on a busy weeknight. I ALWAYS DOUBLE this recipe. This is one of my “hurry up and make something for the teenagers coming to hangout” snacks.
Perfect use for leftover chicken.
You can also use some cut up Rotisserie chicken or boil a few chicken breasts in chicken broth for 10 minutes, cool, then cut up.
Add in the rest of the ingredients, except the rolls.
Stir together. Then split the rolls. Evenly spread the filling on the rolls, then put the roll tops on. Wrap in foil. Roll down the top of the foil, then roll up the sides like you would a campfire dinner. This method will hold in all the heat as it bakes, making the cheese extra soft and melty.
Bake the wrapped up sandwiches on a cookie sheet at 350 degrees. Carefully unwrap. The melted cheese will be very hot, so take your first bite with caution.
Cheesy Chicken Sliders
- Aluminum Foil
- 2 ½ cups cooked chicken, can use rotisserie
- 1-2 cups shredded cheddar
- ½ teaspoon salt
- dash pepper
- ⅓ cup mayonnaise, or use a little more if it seems to dry. No more than ½ cup.
- 1-2 Tablespoons ketchup
- 1 teaspoon lemon juice
- 5 small dinner rolls
- Preheat oven to 350°. In a medium sized mixing bowl stir and fold together the cut-up chicken, cheese, salt & pepper, mayonnaise, ketchup and lemon juice.
- Split the rolls in half. Evenly split the chicken filling on the rolls, put the tops on.
- Wrap the sandwiches in tin foil. Place on a cookie sheet and bake at 350° for 10 minutes.
- Carefully unwrap. The chicken filling will be super hot so be careful with your first bite.