Description
These gooey, saucy sliders are filled with shredded BBQ chicken and topped with Gouda cheese, raw onion, and cilantro, all brushed with garlic-herb butter and baked to perfection.
Ingredients
- 12-count Hawaiian rolls, split horizontally
- 2 cups shredded BBQ chicken (store-bought or homemade)
- 6–8 slices Gouda cheese (or 1½ cups shredded Gouda)
- 1/4 cup diced red or sweet onion
- 1/4 cup fresh cilantro, chopped
- 4 tablespoons garlic-herb butter, melted
- Optional: extra BBQ sauce for drizzling, pinch of black pepper
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish that fits the halved rolls snugly.
- Shred the BBQ chicken into bite-sized pieces. If dry, toss with 1–2 tbsp additional BBQ sauce.
- Arrange the bottom halves of the Hawaiian rolls in a single layer in the baking dish, pressing them together.
- Evenly layer the shredded BBQ chicken over the bottom halves.
- Lay slices of Gouda or sprinkle shredded Gouda over the chicken, then add the diced onion and chopped cilantro.
- Place the top halves of the rolls over the fillings, press lightly.
- Brush the tops generously with garlic-herb butter.
- Bake for 15–20 minutes until the cheese is melted and the tops are golden brown.
- Let the sliders rest for 2–3 minutes before cutting and serving.
Notes
Serve warm with crunchy pickles and slaw. Store leftovers in an airtight container for 3–4 days or freeze unbaked sliders for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American