SHREDDED CHICKEN SLIDERS
Steps:
- Preheat the oven to 350˚F
- Cut each of the Hawaiian rolls in half across the length of the rolls and then place the bottoms in a 9×13 baking dish.
- Layer the chicken and cheese on top of the rolls and then place the top back on. Use a serrated knife to cut in between all of the rolls.By cutting between the rolls you give the butter mixture a way to work its way down between the rolls and really allow the flavor to spread throughout the entire dish. Don't skip this step! They just won't be as good if the flavors can't get in between all of the rolls.
- Mix the melted butter, mustard, sugar, and poppy seeds until combined.
- Then use a pastry brush to spread the mixture evenly over the tops of the rolls. Brush it over the top and then use the remainder of the mixture to work some down between each of the rolls and around the sides until it is all used.
- Bake on the middle rack for 20 minutes or until the tops of the rolls are golden brown. Since everything in this is already precooked, it is just important to get the entire dish heated through and the cheese melted. If the rolls start to get too brown for your taste you can loosely cover it with foil.
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