Pesto Chicken Sliders

Ohhhh I have a treat for you today! These sliders are a complete crowd pleaser, perfectly simple, and just delicious! We had some leftover hotdog buns and I decided to use them in a slider recipe. I also had some pesto in the refrigerator - so I put the two of them together and voila! 

This is a great recipe if you already have some leftover chicken (or turkey) in the refrigerator - but if not, just put a couple chicken breasts in the oven to roast up and slice or shred it after baking and you'll be ready to go! These are quick, simple, and packed full of great flavor from the buttery pesto baking into the bread. You can use pretty much any cheese you have on hand, as long as you think the flavor will meld with the pesto well!

Pesto Chicken Sliders

8 hotdog buns (or 1 package of Hawaiian Rolls, cut in half)
2 cups cooked and shredded chicken 
8 ounces Pesto with Basil
2 TBS butter, melted
4 slices baby swiss cheese

  1. Preheat oven to 350 degrees. 
  2. Lay the bottom half of the buns in a 9x13 baking dish.
  3. In a medium sized bowl stir about half of the pesto into the shredded chicken to coat it well.
  4. In another small bowl, melt the butter and stir 2 TBS of the pesto into it.
  5. Divide the coated chicken over the bottom half of the buns, dot with any remaining pesto. Lay half a slice of cheese atop the chicken. Cover with the top half of the buns and slather to top of the bread with the pesto butter mixture.
  6. Bake in the preheated oven, uncovered, for 10-15 minutes - just until cheese has melted and buns are toasty on top.
  7. Serve immediately and enjoy!
Recipe adapted from Creme de la Crumb


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