Buffalo Chicken Sliders (Print Version)

# Ingredients:

→ For the Buffalo Chicken Filling

01 - 3½ cups shredded chicken (from a rotisserie chicken)
02 - ½ cup buffalo sauce (such as Frank's RedHot)
03 - ½ cup ranch dressing
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - Pinch of black pepper

→ For the Cheese Layer

07 - 2 cups low-moisture mozzarella cheese, freshly grated
08 - ½ cup Parmesan cheese, freshly grated

→ For the Sliders

09 - 12 count package King's Hawaiian Rolls
10 - 4 tablespoons butter, melted
11 - 1 teaspoon Italian seasoning
12 - 1 teaspoon garlic salt

# Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 - In a medium mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, honey, minced garlic, and black pepper. Stir until all ingredients are well incorporated and the chicken is evenly coated with the sauce mixture.
03 - Using a large bread knife, carefully slice the entire package of Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls on the prepared baking sheet, cut side up.
04 - Spread the buffalo chicken mixture evenly over the bottom half of the rolls, making sure it reaches all the way to the edges. Next, evenly sprinkle the freshly grated mozzarella and Parmesan cheeses over the chicken layer. (Alternatively, you can layer some cheese, then the chicken, then more cheese to better "lock in" the chicken.)
05 - Carefully place the top half of the rolls over the cheese layer, creating a large sandwich. Press down gently to compact the layers slightly.
06 - In a small bowl, combine the melted butter, Italian seasoning, and garlic salt. Stir well to mix. Using a pastry brush, generously brush most of the butter mixture over the tops of the rolls, reserving a small amount for after baking.
07 - Cover the sliders with aluminum foil, creating a loose tent to prevent the tops from burning. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the filling is hot.
08 - Remove the foil and continue baking for an additional 5 minutes, or until the tops of the rolls are golden brown and crispy.
09 - Remove from the oven and brush the tops with the remaining butter mixture for a glossy finish. Allow the sliders to cool for 3-5 minutes before cutting along the seams of the rolls to create 12 individual sliders. Serve while still warm and gooey.

# Notes:

01 - Using rotisserie chicken makes this recipe quick and easy, but you can also use any leftover cooked chicken.
02 - For best results, use freshly grated cheese rather than pre-shredded, as it melts more smoothly without anti-caking agents.
03 - These sliders are best served fresh, but leftovers can be stored in an airtight container for up to 2 days.
04 - To reheat leftovers, place in a 325°F oven for 10-15 minutes or microwave in 30-second intervals until warmed through.

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