One Pan Dinners Chicken Sliders with Tangy Slaw

Ingredients

• 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)

Instructions

1. Heat oven. Heat oven to 350°F. Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. In a medium bowl, stir chicken, 3 tablespoons mayonnaise, Dijon, 1 teaspoon vinegar, and garlic powder until evenly coated. Reserve remaining mayonnaise and vinegar for slaw.
2. Slice rolls. Keep rolls connected and slice the slab horizontally with a serrated knife. Set the bottom half, cut side up, in the pan. Arrange half the provolone over bread, overlapping pieces slightly to cover the surface.
3. Fill sliders. Spread chicken mixture evenly over cheese, reaching corners. Lay remaining provolone over chicken, then position top slab, aligning edges without pressing. Stir butter and poppy seeds; brush mixture over tops and sides.
4. Bake slab. Cover pan loosely with foil and bake 12 minutes. Remove foil and bake 6 to 8 minutes more, until cheese is melted, tops are golden, and center registers 165°F. Rest sliders 5 minutes before cutting.
5. Make slaw. Combine slaw mix with remaining mayonnaise and vinegar in a small bowl; toss until lightly coated. Cut slab into 12 portions along roll lines. Add slaw to each warm slider, or serve separately to keep later portions tidy. The slaw should look glossy but not wet, with no dressing pooling underneath.

Notes

• Use both white and dark rotisserie chicken when possible; dark meat stays especially tender after reheating. Chop all meat finely so the filling spreads evenly and sliders cut into tidy portions.
• For freezer portions, bake and cool sliders without slaw. Wrap individual squares, freeze up to two months, thaw overnight in refrigerator, then reheat at 325°F until hot.