Buttery Chicken Cordon Bleu Sliders
A quick, 25-minute recipe for buttery chicken cordon bleu sliders featuring sweet rolls, deli meats, melted Swiss cheese, and a homemade honey mustard sauce.
Ingredients
Sandwiches
- 12 sweet dinner rolls
Honey Mustard Sauce
- 1/4 cup mayo
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 tsp lemon juice fresh
- 1 pinch salt
Meat & Cheese
- 1/2 lb deli black forest ham very thinly sliced
- 1/2 lb Swiss cheese thinly sliced
- 1/2 lb deli chicken breast very thinly sliced
Butter Topping
- 3 tbsp butter melted
- 1/2 tsp garlic powder
- 1/2 tsp parsley dried
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the slab of sweet dinner rolls in half horizontally. Place the bottom half on a metal baking sheet.
- In a small bowl, whisk together the mayo, Dijon mustard, honey, fresh lemon juice, and a pinch of salt until completely smooth. Spread this sauce evenly over the bottom half of the rolls.
- Fold the slices of black forest ham and drape them gently over the sauce. Lay half of the Swiss cheese directly over the ham.
- Fold the deli chicken slices and layer them over the cheese. Top with the remaining Swiss cheese, then place the top half of the rolls over the final layer.
- Melt the butter in a small bowl. Stir in the garlic powder and dried parsley. Use a pastry brush to paint the garlic butter heavily all over the top and sides of the rolls.
- Bake uncovered for 15 minutes until the cheese is completely melted and the bread is golden brown. Let sit for two minutes before cutting along the natural lines of the rolls to serve.
Notes
Do not lay the deli meat flat when building the sliders. Folding and draping the meat traps the heat inside, helping the cheese melt much faster and creating a fluffier sandwich texture. If the bread tops are browning too quickly in your oven, loosely lay a piece of aluminum foil over the pan to protect them while the center finishes cooking.