Holiday Pull-Apart Roasted Chicken Sliders
Updated: Nov 30, 2020
1 Cup Mayonnaise
1 Tablespoon Fresh Thyme
1 Tablespoon Fresh Sage
1 Tablespoon Fresh Rosemary
1 Teaspoon Salt
24 Martin’s Party Potato Rolls (1 pack)
2 Tablespoons Fresh Lemon Juice (from about ½ lemon)
5 Cups Rotisserie Chicken, cooked and shredded
2 Cups Mozzarella or Monterey Jack Cheese, shredded
3 Tablespoons Butter, melted
Parsley, to garnish
Preheat oven to 350°F.
Mix together the herbs, salt, mayonnaise, and lemon juice; stir to combine.
Slice both sheets of rolls in half lengthwise, keeping the rolls connected.
Spread herb mayo evenly onto the bottom sheets of rolls, then arrange inside a 13×9 baking dish.
Top roll halves with shredded chicken, then cheese, then top halves of rolls.
Cover baking dish with aluminum foil; bake for 15 minutes.
Remove aluminum foil. Brush tops of sliders with melted butter. Bake for additional 15 minutes, or until golden brown.
Garnish with chopped parsley; serve. For a fun holiday twist, serve with gravy for dipping.