Today we’re celebrating tiny bites of cheesy bliss.
I could not survive without cheese. Truly—no cheese, no survival.
If Eddie had to pick one meal for the rest of his life, this would be a strong contender.
Alongside pizza piled with pepperoni and sausage, and a grilled steak with sweet potatoes, of course.
But aside from those, this would be it.
These sliders are homemade and packed with flavor. The chicken is outstanding.
They’re straightforward to make, though you do need to prepare the chicken before assembling the sliders. Think of it as making chicken parm, then turning it into a sandwich.
I prefer boneless, skinless chicken thighs for their rich flavor. Trim any excess fat and cut the thighs to fit your slider buns—halves or thirds usually work well. You can absolutely make full-size sandwiches, but sliders are more satisfying in their own way: they’re cute, portion-friendly, and two with a green salad feels like a perfect meal.
The rest of the slider is simple: marinara, grated cheese and, my favorite, pesto. I had a lot of pesto on hand while finishing a shoot, which is where the idea began. At first it was just going to be pesto chicken parmesan, and then the slider concept was born.
Everything is better wrapped in bread. Obviously.
I used sweet Hawaiian rolls for a sweet-and-savory contrast that makes these sliders irresistible. The sweetness of the rolls plays against the savory chicken, cheese, and pesto for a wonderful flavor balance.
These also reheat nicely. Eddie and my brother enjoyed leftovers for days and still loved them. The crust on the chicken softens a bit, but the flavor remains true. I’m trying not to make them every week!
Pesto Chicken Parmesan Sliders
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Ingredients
- 1 pound boneless skinless chicken thighs, cut into pieces
- 2 eggs lightly beaten
- 1 cup panko bread crumbs
- ½ cup seasoned fine breadcrumbs
- 2 tablespoons flour
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 9 to 12 Hawaiian bread dinner rolls or slider buns
- 2 cups freshly grated provolone cheese
- 2 cups marinara sauce
- 1/2 cup pesto
- parmesan cheese for sprinkling
Instructions
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Preheat the oven to 375°F. Cut the chicken into pieces that fit your slider buns—halves or thirds work well.
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Whisk the eggs in one bowl. In another bowl, combine panko, seasoned breadcrumbs, flour, dried basil, salt and pepper.
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Heat a large oven-safe skillet over medium heat and add 1 tablespoon olive oil. Dip each piece of chicken in the beaten egg, then press into the breadcrumb mixture to coat. Cook in the skillet until the crumbs are golden on both sides, about 2 minutes per side. Repeat with the remaining chicken. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through.
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While the chicken bakes, grate the provolone and split the slider rolls. Arrange the bottom halves on a baking sheet. Spread a little marinara on each bottom bun, add a spoonful of pesto and a sprinkle of provolone. Top with a piece of chicken, more marinara, a touch more pesto, and a generous handful of cheese. Place the tops on the sliders.
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Bake the assembled sliders for 10 to 15 minutes, until the cheese melts. Remove from the oven and, if desired, top with fresh basil leaves and a sprinkle of parmesan. Serve immediately.
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Serve with an ice-cold beer. Perfect for any night—especially Monday.