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.
Preheat the oven to 350 degrees F. Prepare a 9"x13" baking dish by greasing the bottom.
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.
Cut chicken into very small pieces and mix with mayonnaise and pesto. Add salt and pepper to taste, combine until well mixed.
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.
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.