Here is a great way to use that extra bit of rotisserie meat that doesn’t get eaten or a quick meal that can be made by using a fresh rotisserie chicken.
If you are like our family, we always end up with half the chicken left. If I don’t plan a meal with it, it just goes to waste. So, I try to plan items I can make in a pinch using cooked chicken meat. Aside from pot pie, soup, or chicken salad this meat gets forgotten about. But these sliders are a welcome addition in our menu. We like to use the King’s Hawaiian sub rolls instead of regular rolls. They add a sweet side to the savory filling. Plus, the boys love when we make them in the sub roll size. These make a great party tray too!
Be sure to get your bacon crispy. I like to cook it on a wire wrack over a cookie sheet in the oven. You can bake them, but it is quicker to just set them on a low broil. My oven has a convection low broil that is set at 400’F. The regular broil goes much hotter, so I keep it on the lower temperature. Just don’t walk away and burn the whole tray. Yes, I have done that a few times.
If you have boys like I do, go ahead and make an extra batch at the same time. Then put them in an airtight container for quick lunch meals during the week. You’ll soon find these sliders will become a regular request from your family. Enjoy!
Rotisserie Chicken Bacon Ranch Sliders
- 1 container Hawaiian rolls or subs
- 2-3 cups rotisserie chicken chopped
- 6 slices bacon
- 6 slices provolone cheese
- 2-3 tbsp mayonnaise
- ½ stick butter
- 1 ½ tbsp ranch dressing powder
- Cook the bacon until crispy and cut the chicken into bite size pieces. Open the rolls and place them on a pan. Spread a thin layer of mayonnaise on each of the inside halves of the rolls. On the bottom half spread the chopped chicken, then layer on top the bacon and the cheese. Cover with the top half of the rolls. In a bowl melt the butter and mix with the ranch powder. Pour this mixture over the top of the rolls. Place in a 375’F oven until cheese is melted. Slice apart and serve.