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buffalo chicken sandwich

Buffalo Chicken Sliders

These buffalo chicken sliders are made with tender shredded chicken tossed in bold buffalo sauce, topped with melty cheese, and baked on soft slider buns until golden. The ultimate easy appetizer for game day, parties, or casual gatherings.
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Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 Boneless skinless chicken breasts shredded
  • 1/4 c Olive Oil
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper freshly cracked
  • 8 oz Cream cheese softened
  • 1/4 cup Ranch dressing
  • 1/2 cup Buffalo Sauce Franks RedHot Buffalo sauce
  • 1 package Hawaiian Rolls
  • 2 cups Mozzarella cheese shredded
Ranch Mayo
  • 1/2 cup Mayonnaise
  • 2-3 tbsp Ranch dip mix
Ranch Butter Spread
  • 3 tbsp Butter melted
  • 2-3 tbsp Ranch dip mix

Method
 

  1. Rinse and season boneless chicken breast with olive oil, salt & pepper. Roast at 400° for 20-25 minutes, or until internal temperature is 165°.
  2. While chicken is roasting, prepare the buffalo sauce. In a large bowl combine buffalo sauce, ranch dressing, and softened cream cheese. Stir until well combined and mostly smooth.
  3. Once chicken is cooked and slightly cooled, shred and add to the buffalo sauce mixture.
  4. Prepare the rolls. Using a bread knife, carefully slice the entire loaf of Hawaiian bread in half horizontally, keeping the rolls connected. Place the bottom half on a baking sheet lined with parchment paper.
  5. Now assemble the sliders. Spread the mayo mixture evenly over the top half of the rolls. On the bottom half, layer shredded mozzarella cheese first (to prevent soggy bread), fully covering the bread. Spread buffalo chicken mixture evenly over the cheese. Add another layer of mozzarella on top. Place the top half of the rolls back on.
  6. In a small saucepan, melt butter with ranch seasoning over low heat. Using a silicone basting brush, generously brush the butter mixture over the tops of the rolls.
  7. Bake uncovered for 5–10 minutes, until the tops are golden brown. Slice and serve warm.

Notes

Mona's tip: To make ahead, assemble the sliders, cover and refrigerate until ready to bake, just before serving for best results. 
Mona's tip: I highly recommend Frank's RedHot Buffalo Sauce for this recipe. Its just perfect!
Mona's tip: I also recommend Ranch seasoning packets   for the mayo mixture, butter mixture and ranch dip (just add a pack of the dip mix to some sour cream!)