delightful little sliders layered with thinly sliced chicken, lots of cheese, crispy crumbled bacon and homemade ranch! as always, you can alter this recipe however you'd like
swap out the pepper jack for some colby, muenster or whatever you're feeling
use a different type of lunch meat; turkey, ham or even leave it vegetarian friendly (minus the bacon, of course)
if you don't have time or the ingredients to make my homemade ranch, you can always use store-bought
cooking the bacon:
preheat the oven to 400°.
line the bacon on a foil-lined baking sheet.
bake for 15-20 minutes, depending on your oven and the thickness of the bacon -- I like to use thick-cut!
serve as a main dish alongside a salad, pass them around at a dinner party, or serve as an appetizer!
chicken + bacon + ranch sliders
yields: 12 sliders prep time: 15 minutes cook time: 35 minutes
12-pack of Hawaiian rolls
1 lb. thinly sliced deli chicken
12 slices of pepper jack cheese, or cheese of your choice
8 slices of bacon, cooked and crumbled
1/3 cup ranch dressing [homemade recipe here]
½ cup butter [1 stick]
½ yellow onion, finely chopped
1 tsp. kosher salt
½ tsp. garlic powder
¼ tsp. onion powder
parmesan cheese, for topping
Preheat the oven to 350° and prepare a lightly greased 9x13 glass baking dish.
Cut the 12-pack of Hawaiian rolls in half lengthwise, using a serrated knife.
*no need to individually slice each roll – keep them all stuck together.
Layer half of the cheese slices, then the chicken and then the crumbled bacon.
Evenly pour the ranch dressing over the tops and layer the remaining cheese slices.
Place the tops of the rolls back on.
Melt the butter in a small saucepan over medium heat. Add the chopped onion and cook until translucent.
Whisk in the salt, garlic and onion powder.
Pour the butter sauce over the top of the rolls and sprinkle on the parmesan cheese.
Cover with tin foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes.
Serve immediately but be careful! They will be hot!