Rotisserie Chicken Is A Must For Easy And Flavorful Slider Sandwiches

They say the best things come in small packages. If that age-old adage applies to sliders, we totally agree. The mini burgers and sandwiches are great for almost any event, no matter the occasion. Whether you're serving pork sliders with bacon and onion jam for a party or whipping up an assortment of sheet pan sliders for dinner, the tiny sandwiches never fail to impress.

One of the best parts about sliders is how customizable they are. It's hard to settle on one type of sandwich to eat, but with several small ones, you don't have to narrow down your choices. Although cooking chicken for various types of sliders sounds time-consuming, we have a hack to make the process a lot faster.

By buying rotisserie chickens to make sliders, you have chicken that's already flavorful and ready to eat. From there, all you need to do is shred the chicken, then determine what toppings and sauce you want to add to your sliders. One chicken might also be good for multiple meals. Depending on how many people the sandwiches are for, you could eat barbeque and coleslaw sliders one day and spicy grilled pineapple and chicken sliders the next.

How to use rotisserie chicken for your sliders

If you want each slider to have its own distinct flavor, it doesn't take much time or energy to customize them. First, shred your chicken (you can remove the skin beforehand if you like). Then, separate portions of the chicken based on how many kinds of sliders you're making.

For a classic Buffalo chicken style, go with sweet Hawaiian rolls and bring in Buffalo sauce, mozzarella, and ranch. You can flavor others with Italian seasoning and chili powder for a classic game-day appetizer. 

Use standard dinner rolls to make pesto chicken, parmesan, and garlic butter sliders. Simply, mix in the pesto, parmesan, and shredded chicken with a dash of basil before placing it all on a roll. For extra flavor, brush the buns with butter and a pinch of salt, then bake for about 20 minutes, or until the cheese has melted into the chicken and the buns are toasted.