One Pan Dinners Chicken Sliders with Tangy Slaw

• Connected rolls bake in one rimmed pan, keeping assembly orderly and portions evenly sized. Cutting after baking keeps cheese and chicken tucked inside, not scattered across the tray.
• Slaw gets a light dressing and goes on after baking, bringing crunch without soft bread. A small pile per serving makes the sliders feel complete beside plain fruit.
• Twelve sliders mean three per person for dinner, or two with soup. The pan feeds four meals now, while extra squares become packable lunches without another cooking project.

• 12 connected Hawaiian-style dinner rolls, about 12 cups (340 g)
• 2 cups cooked rotisserie chicken, finely chopped (285 g)
• 1 1/2 cups sliced provolone cheese (170 g)
• 1 1/2 cups bagged cabbage slaw mix (85 g)
• 1/4 cup mayonnaise (56 g)
• 1 tablespoon Dijon mustard (15 g)
• 2 teaspoons apple cider vinegar (10 g)
• 1 tablespoon unsalted butter, melted (14 g)
• 1 teaspoon poppy seeds (3 g)
• 1/2 teaspoon garlic powder (2 g)

Ingredient notes

• Rotisserie chicken keeps this one-pan after the quick slaw mixing. Use breast and thigh meat, chopped into small pieces, so every slider holds together. Two packed cups equal about 10 ounces, though an extra handful works.
• Choose connected soft dinner rolls rather than separate buns. Their attached base makes a tidy slab, and the cut sides soak up butter without losing their shape during the short bake.
• Provolone melts smoothly and has a mild flavor that lets the mustard sauce register. Swiss works too, while mozzarella needs a pinch more salt because it tastes gentler in this filling.
• Use bagged cabbage slaw mix for quick, crisp vegetables and no extra chopping. Skip the enclosed dressing packet; mayonnaise, vinegar, and celery seed make the topping fit the sliders better. That choice also avoids another cutting board on busy weeknights at home.
• Melted butter gives the tops color and carries the garlic and poppy seeds. Brush it over every roll, including edges, but keep the amount modest so bottoms do not become greasy while the centers remain tender.

1. 1Heat the oven

   Set an oven rack in the center and heat to 350°F. Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Keep the rolls connected while you work; the slab is easier to fill, brush, and divide after baking.

   

2. 2Mix the chicken

   Combine chopped rotisserie chicken with mayonnaise, Dijon, apple cider vinegar, garlic powder, and a small pinch of salt. Stir until every piece has a light coating. The mixture should look creamy, not loose or heavily dressed.

   

3. 3Split the rolls

   Use a long serrated knife to cut the connected rolls horizontally into one top and one bottom slab. Place the bottom slab in the prepared pan, cut side facing up. Leave the rolls joined to simplify filling and later portioning.

4. 4Build the slab

   Lay provolone across the roll bottoms, overlapping slices slightly where needed. Spread the chicken mixture evenly over the cheese, pushing it into corners. Add the remaining cheese, then settle the top roll slab over everything without pressing hard.

5. 5Brush and bake

   Mix melted butter with poppy seeds, then brush it across the tops and edges. Cover the pan loosely with foil and bake for 12 minutes. Uncover and bake 6 to 8 minutes more, until the cheese melts and tops turn lightly golden.

6. 6Dress and portion

   Stir slaw mix with a little mayonnaise, vinegar, and celery seed just before serving. Rest the baked sliders for 5 minutes, then cut along roll lines. Add slaw to each portion, or serve it alongside for neater packed leftovers.

• Chop the chicken smaller than sandwich chunks. Pieces around the size of a pea spread evenly and keep the sliders from pulling apart when cut.
• Use a serrated knife for both the horizontal roll cut and final portions. Saw gently rather than pressing down, which compresses the warm bread and pushes filling outward.
• Covering the pan first gives the cheese time to melt before the roll tops darken. Remove foil only for the final minutes, then watch closely because sweet rolls brown quickly.
• Dress the slaw immediately before eating. For lunches, pack it separately and add it after reheating the slider portions, keeping the cabbage crisp.

Plan on three sliders per person for a full dinner. Serve them with tomato soup, corn on the cob, or roasted potato wedges when warm sides fit the night. For a lighter plate, add grapes, apple slices, and the extra slaw. Keep the slaw bowl on the table rather than piling it all on top. That makes portioning easier and lets each person choose the crunch level.