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Chicken Bacon Ranch Sliders

Savory, cheesy, and irresistible mini sandwiches made with tender chicken, crispy bacon, and creamy ranch dressing, all layered between sweet Hawaiian rolls and baked with a garlic butter glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Slider Components
  • 1 package sweet Hawaiian rolls 12-count, kept attached
  • 3 cups cooked chicken shredded or chopped (rotisserie is great)
  • 8 slices thick-cut bacon cooked crispy and chopped
  • 1 cup ranch dressing thick variety, or half ranch/half cream cheese
  • 6-8 slices provolone or Monterey Jack cheese
Garlic Butter Glaze
  • 0.25 cup unsalted butter melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp Parmesan cheese grated (optional)

Equipment

  • 9x13 inch baking dish
  • Serrated Bread Knife
  • Small microwave-safe bowl
  • Pastry brush
  • Aluminum Foil

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Using a serrated knife, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
  3. Layer the sliced cheese evenly over the bottom rolls. This creates a barrier to prevent the bread from getting soggy.
  4. Spread the cooked, shredded chicken evenly over the cheese layer.
  5. Drizzle or spread the thick ranch dressing evenly over the chicken.
  6. Sprinkle the chopped crispy bacon over the ranch layer, then place the top half of the rolls on top.
  7. In a small bowl, whisk together the melted butter, garlic powder, onion powder, chopped parsley, and Parmesan (if using).
  8. Brush the butter mixture generously over the tops of the rolls.
  9. Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
  10. Remove the foil and bake for an additional 5-7 minutes until the cheese is completely melted and the tops are golden brown.
  11. Let cool slightly, then cut into individual sliders and serve hot.

Notes

To ensure your ranch sauce doesn't make the buns soggy, mix 1/2 cup of softened cream cheese with 1/2 cup of your favorite ranch dressing to create a thick, stable spread.