Ranch Chicken and Swiss Sliders
Ingredients
- one 12-count package Hawaiian sweet rolls, sliced in half (see directions for more details)
- one 10-ounce bag MorningStar Farms® Chik’n Strips, thawed and diced small
- 1/2 cup ranch salad dressing
- 8 ounces Swiss cheese, thinly sliced
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon dijon mustard
- 1 tablespoon poppy seeds
- 2 teaspoons dried minced onion
- 2 teaspoons Worcesteshire sauce
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Directions
- 1
Preheat oven to 375F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
- 2
Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan; set aside.
- 3
To a large bowl add the diced Chick’n Strips, ranch dressing, and stir to coat evenly.
- 4
Evenly add the chick’n over the rolls.
- 5
Evenly layer the cheese.
- 6
Add the top ‘slab’ of rolls; set aside.
- 7
To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- 8
Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
- 9
Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
- 10
Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
- 11
Bake covered for about 16 minutes or until cheese has melted.
- 12
Uncover and cook for about 4 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.