Breaded Buffalo Chicken Bacon Salt Sliders On Hawaiian Sweet Rolls With Baconnaise Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

Steps:

• 1. Cut rolls in half so you have a solid half, a top and bottom. Do not pull them apart! Open them up, laying then on a cookie sheet with parchment paper. Set aside.
• 2. Cook chicken and shred.
• 3. Cook bacon. Drain and crumble.
• 4. Squirt ranch evenly on the bottom half of rolls.
• 5. Add shredded chicken.
• 6. Then bacon.
• 7. Then cheese. Covering it totally.
• 8. Preheat oven to 350 degrees. Squirt Dijon evenly on the top of the buns.
• 9. Carefully add top, keeping it together. Baking it whole. It will be cut into "sliders" after it bakes.
• 10. Bake 15-20 minutes or until golden brown.
• 11. In a small microwave bowl, melt butter. Add 1 teaspoon garlic salt. Stir to dissolve.
• 12. Brush butter over baked rolls.
• 13. Cool slightly before cutting sliders apart. Serve warm.

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

Steps:

• Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes., Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls. , For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.

Steps:

• Sprinkle chicken with salt, garlic powder and pepper. In a large resealable plastic bag, combine bread crumbs and flour. Add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil. Reduce heat; cover and cook for 10 minutes or until juices run clear. , Place cheese over chicken; cover and cook for 1 minute or until cheese is melted. In a small saucepan over medium heat, melt the butter; whisk in cornstarch and hot pepper sauce until smooth. Bring to a gentle boil, whisking constantly for 1 minute or until thickened. Drizzle over chicken. Serve on buns with blue cheese or ranch dressing.