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Pesto Chicken and Basil Tomato Sliders

An easy pesto chicken salad topped with tomatoes and basil for an irresistible slider. Packed with flavour these mini sandwiches make a perfect meal or appetizer to share with a crowd.

Course Appetizer, Main Course
Cuisine American
Keyword chicken, pesto, sandwich, slider
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 sliders

INGREDIENTS

  • 2 cups chicken breast (rotisserie works great here)
  • 1/2 cup mayonnaise
  • 1/2 cup pesto
  • 8 slices mozzarella, large slices
  • 3 Roma tomatoes, diced
  • 1 tsp fresh basil, sliced thin
  • 1 tsp balsamic vinegar
  • 2 tbsp butter
  • 1 clove garlic
  • 1 tbsp parmesan cheese
  • salt, to taste
  • pepper, to taste
  • 12 slider rolls (such as King's Hawaiian rolls)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Prepare a 9"x13" baking dish by greasing the bottom.

  2. Dice your tomatoes small and mix with basil and balsamic vinegar and a pinch of salt. Set this aside, to marry while you make the rest.

  3. Cut chicken into very small pieces and mix with mayonnaise and pesto. Add salt and pepper to taste, combine until well mixed.

  4. Cut rolls in half. If they're still attached to one another, cut the whole batch together. Lay the bottom of the rolls into the prepared baking dish. And begin layering with four slices of mozzarella. Top with pesto chicken and spread to the edge of the rolls. Spoon on tomatoes and basil mixture and cover with remaining mozzarella slices. Then cover with top of buns.

  5. In a small bowl, mix together melted butter, garlic and parmesan. Brush this over the top of the buns. Cover with tin foil and bake for 20 minutes or until heated through and cheese has melted. Serve immediately.