30-Minute Baked Pesto Chicken Sliders
Rotisserie chicken mixed with basil and sun-dried tomato pesto, layered on Hawaiian rolls with melted provolone, then baked until golden. A crowd-pleasing handheld sandwich that comes together in minutes, perfect for casual weeknight dinners, game day gatherings, or feeding a family quickly. This version skips the tedious assembly of individual sandwiches by keeping the rolls intact as a slab, making it ideal for feeding multiple people at once.
Ingredients
- 1 whole rotisserie chicken, shredded, about 3 cups
- ⅓ cup basil pesto, from jar or homemade
- ⅓ cup sun-dried tomato pesto, from jar or homemaderoasted red pepper pesto1:1vegetarian
slightly sweeter
- 1 12-pack Hawaiian sweet rolls, standard size
- 12 slices provolone cheese, or cheddar, swiss, muenster
Instructions
- 1
Preheat oven to 350 degrees. Line small baking sheet with foil and spray with cooking spray.
- 2
Slice Hawaiian rolls horizontally in half. Place bottom halves on baking sheet, keeping them together as one slab.
- 3
Spread shredded chicken evenly over bottom roll halves.
- 4
Top chicken with basil pesto, sun-dried tomato pesto, and cheese slices.
- 5
Place top roll halves over filling. Cover with foil if browning too quickly.
- 6
Bake 10-15 minutes until cheese melts completely.
- 7
Cut apart into individual sliders and serve warm.
Tips
Keep rolls attached as a slab during assembly and baking so they stay moist and connected. Separating them first dries them out.
If cheese isn't melting by 10 minutes, tent foil loosely over top and check every 2 minutes rather than fully covering it.
Use rotisserie chicken straight from the deli for convenience, or shred leftover roasted chicken. Ensure it's finely shredded so it distributes evenly.
Good to Know
Cover leftover assembled (unbaked) sliders tightly with plastic wrap and refrigerate up to 1 day. Bake from cold, adding 2-3 minutes to baking time.
Assemble sliders up to 8 hours ahead, cover with plastic wrap, and bake when ready. Do not bake, cool, and reheat as rolls become dry.
Serve immediately while cheese is melted and rolls are warm. Wrap in foil to keep warm if serving over time.
Common Mistakes
Separate rolls before filling to avoid dried-out individual sandwiches; keep as slab instead.
Overbake without foil tent to prevent burnt roll tops; cover partway through if browning too fast.
Use cold rotisserie chicken; warm it slightly so pesto and cheese melt evenly.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
slightly sweeter
more substantial
FAQ
Can I make these without rotisserie chicken?
Yes. Roast or grill chicken breasts, then shred finely. You need about 3 cups shredded chicken. Ensure it is warm or room temperature when assembling so cheese melts properly during baking.
What if I want to prep these the night before?
Assemble fully, cover with plastic wrap, and refrigerate. Bake straight from cold, adding 2-3 minutes to the baking time. Do not bake ahead and reheat, as the rolls will dry out significantly.
How long do these keep after baking?
Eat within 2 hours for best texture. Leftover baked sliders can be wrapped in foil and refrigerated up to 1 day, then reheated at 300F for 5-7 minutes, though rolls will be softer.