Chicken Pesto Sliders
5
from
2
Reviews
Ingredients
Adjust Servings
12 pack Savory Buttery Rolls (King's Hawaiian) | |
8 slices Deli Chicken (Dietz & Watson Southern Fried) | |
6 slices Low-Moisture Part-Skim Mozzarella Cheese | |
1-2 cloves of garlic | |
1 cup fresh basil | |
1 cup fresh spinach | |
1 Tbsp. water | |
1/4 lemon juiced | |
Salt and pepper |
Nutritional Information
Serving size:
1 slider
140
Calories
5
Fat (g)
15
Carbs (g)
9
Protein (g)
0.1
Dietary Fiber (g)
252
Sodium (mg)
Directions
1.
Pre heat oven to 375 degrees Fahrenheit. Spray a 9x13 inch (or dish large enough to fit all rolls) baking dish with nonstick spray and set aside.
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2.
Slices Buttery Rolls through the center so you have a top and bottom leaving all 12 connected.
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3.
Top the bottom rolls evenly with sliced chicken and cheese. Lay four slices of chicken down first and top with the next 4 slices. Lay out 3 slices of cheese towards the top half (viewing the rolls connected by 4) and 3 slice along the bottom so they evenly overlap.
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4.
In a food processor or single smoothie blender add basil. spinach, garlic, lemon juice, salt and and pepper and blend until fully combined.
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5.
Using a brush top the top of the buns with some of the fresh pesto. Pour the remaining pesto on top of the mozzarella cheese. Place the tops on the rolls. Option: sprinkle with dried minced onion, sesame seeds or everything but the bagel seasoning.
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6.
Place the rolls in the baking dish and CUT all 12 into individual rolls. Do this so that it's easy to pull apart since the meat overlaps and will need to be cut.
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7.
Loosely cover the rolls with foil and bake for 15 minutes. Remove the foil and let bake for an additional 5 minutes to crisp the rolls some.
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8.
Remove from the oven when the cheese has fully melted and serve. Enjoy your delicious chicken pesto sliders.
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These were so simple and delicious!! Thank you!