BUFFALO CHICKEN SLIDERS
A delicious and budget-friendly recipe for a crowd, these buffalo chicken Hawaiian roll sliders are perfect party food! They're a must for your game day menu!
Provided by Mary (The Goodie Godmother)
Categories Sandwiches
Time 30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 F and spray a 9x13" casserole dish with nonstick spray *or* line a rimmed baking sheet with parchment. Set aside.
- In a mixing bowl, stir together the chicken, blue cheese, buffalo sauce, and ranch dressing.
- Using a serrated knife, carefully cut the sheet of rolls in half horizontally. Remove the top half and place the bottom half on your prepared baking sheet.
- Evenly spread the chicken mixture over the bottom half of the rolls. Top with the shredded cheese. Place the top of the rolls over the slider filling.
- In a small bowl, melt your butter and stir in the garlic powder. Use a brush to spread the butter over the sliders. If you don't have a brush, drizzle it over the sliders as best you can.
- Cover the sandwiches loosely with foil and place in the oven for 20 minutes until the chicken mixture is heated through and the cheese has completely melted.
- If you'd like a golden top crust as seen in the photos, remove the foil for the last 5 minutes of baking.
- Allow the sliders to stand 5 minutes before cutting the rolls apart. Serve warm and enjoy!
BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW
Provided by Valerie Bertinelli
Time 25m
Yield 12 sliders
Number Of Ingredients 14
Steps:
- To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
- To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
- Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.
HAWAIIAN SWEET ROLL STUFFING
Provided by Geoffrey Zakarian
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
- Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
- Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
- Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
- Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.
LADD'S CHICKEN BACON SLIDERS
Ladd loved Ree's sliders so much that she decided to name the recipe after him.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sliders
Number Of Ingredients 18
Steps:
- For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
- Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
- For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
- Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
- For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
- Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.
HOT BUFFALO CHICKEN, BACON, AND CHEESE SANDWICH
This is actually a LARGE sandwich using a loaf of crispy Italian bread. Great served as a meal, cut into slices as an appetizer or separate onto individual rolls for a quick dinner or lunch.
Provided by Jeneen Skewes Pylant
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
- Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
- Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.
Nutrition Facts : Calories 566 calories, Carbohydrate 44.3 g, Cholesterol 77.3 mg, Fat 30.1 g, Fiber 2.3 g, Protein 27.9 g, SaturatedFat 8.8 g, Sodium 988.4 mg, Sugar 1 g
BREADED BUFFALO CHICKEN SANDWICHES
Topped with melted mozzarella cheese and a spicy sauce, these breaded chicken breasts make fantastic sandwiches. Try them whenever you're short on time but need a satisfying dinner. -Tracy Boleware, Covington, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt, garlic powder and pepper. In a large resealable plastic bag, combine bread crumbs and flour. Add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil. Reduce heat; cover and cook for 10 minutes or until juices run clear. , Place cheese over chicken; cover and cook for 1 minute or until cheese is melted. In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth. Bring to a gentle boil, whisking constantly for 1 minute or until thickened. Drizzle over chicken. Serve on buns with blue cheese or ranch dressing.
Nutrition Facts : Calories 734 calories, Fat 39g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 1293mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 2g fiber), Protein 41g protein.
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- Combine Frank’s, butter, & chicken in a bowl & toss to coat chicken in the buffalo sauce. Set aside.
- Take Hawaiian sweet rolls out of their packaging, & slice in half, horizontally, creating 1 large piece of sweet rolls that will serve as the bottom half of the sliders & another piece that will serve as the top half of the sliders.
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