Save Treat your guests to the ultimate party snack with these Pesto Chicken Parmesan Sliders. Combining the aromatic flair of basil pesto with the comfort of a classic chicken parm, these bite-sized brioche sandwiches are both easy to make and incredibly satisfying for any gathering.
Pin it These sliders are all about efficiency without compromising on taste. By using simple layering techniques and a flavorful garlic butter glaze, you can transform humble ingredients into a gourmet-style appetizer that looks as good as it tastes. The gooey mozzarella and sharp Parmesan provide that quintessential cheese pull everyone loves.
Ingredients
- Chicken
- 2 cups cooked chicken breast, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pesto
- 1/3 cup basil pesto (store-bought or homemade)
- Sliders
- 12 mini brioche slider buns
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 2 tablespoons fresh basil, chopped (optional, for garnish)
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2
- In a bowl, mix shredded chicken with salt, pepper, and pesto until evenly coated.
- Step 3
- Slice brioche slider buns in half horizontally. Arrange bottom halves on the prepared baking sheet.
- Step 4
- Spoon a thin layer of marinara sauce onto each bun base. Top with pesto chicken, then sprinkle with mozzarella and Parmesan cheese.
- Step 5
- Place the top halves of the buns over the filling.
- Step 6
- Mix melted butter with minced garlic, then brush over the tops of the buns.
- Step 7
- Bake sliders for 15–18 minutes, or until cheese is melted and tops are golden brown.
- Step 8
- Remove from oven, sprinkle with fresh basil if using, and serve warm.
Zusatztipps für die Zubereitung
For ultimate convenience, you can substitute the cooked chicken breast with a rotisserie chicken. Simply shred the meat and mix it with the pesto for a quick and flavorful shortcut.
Varianten und Anpassungen
Try using provolone or fontina cheese instead of mozzarella for a slightly different flavor profile. Each cheese melts beautifully and brings its own unique character to the sliders.
Serviervorschläge
Serve these sliders with extra marinara sauce on the side for dipping. They pair exceptionally well with a crisp Pinot Grigio or a refreshing glass of sparkling water with lemon.
Pin it Whether you're hosting a casual weekend lunch or a festive holiday party, these Pesto Chicken Parmesan Sliders are guaranteed to disappear quickly. Enjoy the savory, cheesy goodness and the delightful aroma of fresh basil in every mini sandwich.
Frequently Asked Questions
- → Can I make these sliders ahead of time?
Yes, assemble the sliders up to step 5 and refrigerate covered for up to 8 hours. Add the garlic butter just before baking and increase baking time by 2-3 minutes if baking cold.
- → What's the best way to shred the chicken?
Use two forks to pull apart cooked chicken breast while still warm. A stand mixer with paddle attachment on low speed also works well for perfectly shredded texture in seconds.
- → Can I freeze pesto chicken sliders?
Assemble unbaked sliders and freeze tightly wrapped for up to 1 month. Thaw overnight in refrigerator, add garlic butter, and bake as directed. Best enjoyed fresh for optimal texture.
- → What other cheeses work well?
Provolone adds mild sharpness, fontina offers excellent melt, or Italian blend cheeses provide variety. Just keep total cheese amount consistent for best results.
- → How do I prevent buns from getting soggy?
Toast cut sides of buns lightly before assembling, or layer a thin coating of Parmesan directly on the bottom bun before adding sauce. This creates a flavorful barrier against moisture.
- → Can I make these pesto sliders dairy-free?
Use vegan pesto without cheese, dairy-free mozzarella shreds, and nutritional yeast instead of Parmesan. Brush buns with olive oil instead of butter for the garlic topping.