Cheesy Garlic Pesto Chicken Sliders with Gooey Mozzarella
By Isabella Quinn
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
Spreading pesto on both cut sides seasons the rolls evenly through the center, while a foil-covered start heats the chicken before the tops finish baking. These Cheesy Garlic Pesto Chicken Sliders bake into hot, gooey rolls with fully melted mozzarella and a garlic-parsley butter finish.
Use connected slider rolls so the filled slab can be assembled and cut after baking. Half the basil pesto goes over the bottom layer beneath cooked shredded chicken and mozzarella; the remaining pesto coats the top layer. Melted butter mixed with finely minced garlic and fresh parsley supplies the exterior topping, while optional salt and pepper season it just before the pan goes into the oven. Homemade or store-bought pesto both fit this straightforward layered assembly.
The bake is staged: ten minutes under loose foil warms the layered filling without exposing the bread, then five to ten minutes uncovered completes the bake. Look for cheese that is fully melted and sliders that are hot, especially in the center of the pan. Skipping the cover can leave the filling behind bread that seems done first, while using a pan without sides risks butter escaping into the oven.
Serve the twelve warm sliders as an appetizer or party food, with two sliders making the stated approximate serving. For a planned gathering, assemble the pan before baking, cover it tightly with foil before refrigerating until baking. Leftover sliders are kept in an airtight container in the refrigerator.
Why you'll love this recipe
- Covering the pan for the first ten minutes lets the chicken heat through while protecting the garlic-buttered roll tops from baking too quickly.
- Pesto on both cut surfaces distributes basil flavor through every slider instead of concentrating it in a single layer beneath the filling.
- Keeping the rolls connected makes the horizontal cut and layered assembly steadier, then allows the finished slab to be portioned into twelve sliders.
- The uncovered finish gives the mozzarella time to become fully melted after the covered phase has warmed the interior of the sandwich layers.
- A rimmed 9x13-inch pan contains the buttery topping during baking, avoiding the overflow problem that can occur with a pan without sides.
- Doubling uses a rimmed baking sheet large enough for two roll packages, while the stated bake time remains unchanged for the larger batch.
Ingredients
- •12 count package slider rolls
- •6 Tbsp unsalted butter (melted)
- •4 cloves garlic (finely minced)
- •2 tsp fresh parsley (minced)
- •0.67 cup basil pesto (homemade or store-bought, divided)
- •2 cups cooked shredded chicken (rotisserie chicken is a great option)
- •1.5 cups shredded mozzarella cheese
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Preheat the oven to 375°F.
- 2
Lightly grease a 9x13-inch baking pan and set it aside.
- 3
Slice the connected slider rolls horizontally with a serrated knife, keeping the top and bottom sections intact.
- 4
Place the bottom section of rolls in the prepared baking pan.
- 5
Combine the melted butter, minced garlic, and parsley in a small mixing bowl, then set aside.
- 6
Spread half of the pesto over the bottom half of the rolls.
- 7
Layer the shredded chicken over the pesto, then top with shredded mozzarella.
- 8
Spread the remaining pesto over the cut side of the top roll section.
- 9
Place the top roll section, cut side down, over the cheese.
- 10
Brush the garlic butter mixture over the tops and sprinkle with salt and pepper, if desired.
- 11
Cover loosely with foil and bake for 10 minutes.
- 12
Uncover and bake for another 5 to 10 minutes, until hot and the cheese is fully melted.
FAQ
Nutrition (per serving)
Calories
379
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