For the longest time I’ve been wanting to test some different slider recipes — the only problem is they make a lot and I don’t want to get it days on end.
So when it was announced our lovely intern Jessica Horne was leaving us earlier than expected, and we were having a goodbye celebration, I jumped at the chance to make some sliders.
Now my Pinterest and Facebook have a lot of slider recipes, ranging from buffalo chicken to mac and cheese. However, I wanted to do the easiest thing I could possibly get away with, so I ended up making “Chicken Parmesan Sliders.”
Overall, these were a success in The Exchange office, despite not being able to properly heat them up due to the fact that our microwave is spinning challenged. It’s supposed to, but doesn’t. It also doesn’t seem to heat in all four quadrants. Fun stuff.
Back to the sliders: I also did this in the easiest possible way. I love chicken and eggplant parm, but it’s so much work. So I cut down the work part, which is frying the chicken, by buying chicken tenders to put on it.
I didn’t go for the super crispy ones, just plain breaded chicken tenders, which are basically chicken nuggets. I know I’ve said I don’t like store-bought chicken nuggets before, but I was cutting corners and decided to try it.
I ended up with two tenders on each sandwich and it worked out wonderfully.
The only real issue I ended up with was the fact that I bought the wrong buns to put them on. I probably should have bought King’s Hawaiian rolls or something that was already pre-cut. I bought dinner rolls thinking they were already cut when they weren’t.
I couldn’t even use my knife to cut them either so I ended up having to very carefully tear them apart. But it still ended up fine.
I’ve also now learned I could make these and eat them for a few days myself because they were so good. Even after a few days in the fridge (there were leftovers and I forgot I had them) it was still delicious when I got to it.
Also, if you don’t like cheese or don’t like that much of it, I’m sure you could cut back on the amount I put on these. I just really like cheese.
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Ingredients …
1 pack of rolls/buns
Chicken tenders-already cooked
Pasta sauce
1-1/2 cup of mozzarella cheese
1-1/2 cup of parmesan cheese
1 tablespoon of basil
1 tablespoon of oregano
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Directions …
Pre-heat the oven to 350 degrees. Place the bottom layer of rolls/buns on a baking sheet. Add cooked chicken tenders to each, depending on how big the buns are and how big the chicken tenders are depend on the amount added.
Cover with pasta sauce, about a tablespoon on each. Add mozzarella and parmesan making sure each sandwich is coated.
Add top layer of roll/buns to top the sandwiches and top with the basil and oregano.
Place in the oven for 10-15 minutes until cheese is melted and bread gets a golden brown color.
Then enjoy.
Katelin Gandee can be reached at 910-506-3171 or kgandee@laurinburgexch.wpenginepowered.com.
