Description
These Buttery Chicken Cordon Bleu Sliders are crispy, melty, and savory mini sandwiches brushed with a rich buttery glaze. Perfect for parties, game nights, or an indulgent family dinner, they combine shredded chicken, Swiss cheese, deli ham, and a tangy Dijon-mayo spread on soft Hawaiian rolls, baked to golden perfection.
Ingredients
Scale
For the Sliders:
- 12 Hawaiian sweet rolls (kept connected)
- 2½ cups cooked chicken breast, shredded or thinly sliced
- 8 slices Swiss cheese
- 8–10 slices deli ham
- ½ cup Dijon mustard (or honey Dijon)
- ½ cup mayonnaise
For the Buttery Topping:
- ½ cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon poppy seeds (optional but classic)
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble: Slice the Hawaiian rolls in half horizontally, keeping them connected. Place the bottom halves in the prepared baking dish. Spread mayonnaise evenly over the bottoms. Layer half the Swiss cheese slices, then add all the shredded chicken, followed by all the deli ham, and top with the remaining Swiss cheese. Spread Dijon mustard on the inside of the top halves, then place them back onto the sandwich in the dish.
- Make the Buttery Glaze: In a bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and optional poppy seeds. Generously brush this mixture over the tops of the rolls, making sure to get into all the cracks for full flavor coverage.
- Bake: Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 to 8 minutes until the tops are golden brown and slightly crisp.
- Finish: Sprinkle freshly chopped parsley over the baked sliders for a pop of color and freshness. Let the sliders rest for 5 minutes before slicing and serving to allow the fillings to set.
Notes
- For extra crispy bottoms and to prevent sogginess, toast the bottom buns for 5 minutes before assembling.
- Add a thin layer of creamy béchamel sauce inside for richer flavor.
- Sprinkle grated Parmesan cheese on top before baking for added depth.
- For crunchier tops, add a light layer of panko mixed with melted butter under the top buns before baking.
- These sliders can be assembled up to 24 hours in advance and refrigerated, then baked fresh before serving.
