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These Chicken Pesto Sliders are stacked mini sandwiches with turkey, cheese, and pesto on soft rolls. Each slider is topped with pickle slices and secured with a toothpick, elegantly arranged on a white plate against a bright background.
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5 from 1 vote

Chicken Pesto Sliders

These Chicken Pesto Sliders are insanely good! Hawaiian rolls are filled with juicy chicken, mozzarella cheese and a homemade spinach pesto. A great party food, these cute little sliders make the perfect game day appetizer or easy dinner.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Servings: 12 sliders
Calories: 140kcal
Author: Danielle Lima

Ingredients

  • 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

Instructions

  • 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.
  • Slice Buttery Rolls through the center so you have a top and bottom leaving all 12 connected.
  • 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.
  • In a food processor or single smoothie blender add basil. spinach, garlic, lemon juice, salt and and pepper and blend until fully combined.
  • Brush the tops of the tops of the sliders 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.
  • 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.
  • 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.
  • Remove from the oven when the cheese has fully melted and serve. Enjoy your delicious chicken pesto sliders.

Notes

  • Nutritional information is an estimate and will vary with substitutions. 
  • These are best served right away so the cheese is melty.
  • Use leftover turkey or ham after the holidays or use storebought rotisserie chicken for a chunkier slider. 

Nutrition

Serving: 1slider | Calories: 140kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Sodium: 252mg | Fiber: 0.1g
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