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golden Hawaiian sweet-roll sliders in a baking pan with small orange-sauced cooked chicken thigh chunks, melted white cheese, blue-cheese flecks and tiny pale-green celery pieces visible at the cut edges
Melissa Hart

Buffalo Chicken Hawaiian Roll Sliders

Use small chunks of sautéed thigh meat for Buffalo sliders that keep some bite instead of turning into a soft shredded filling. The sauce is just hot sauce and butter, with blue cheese tucked under the Monterey Jack. Drain off any watery pan juices first. Celery goes on after baking for a crisp finish, so its cool crunch survives alongside the warm chicken and the soft sweet rolls.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 1/4 lbs boneless skinless chicken thighs cut into 1/2-inch pieces
  • 1 tbsp vegetable oil
  • 1/4 tsp fine salt
  • 1/3 cup cayenne hot sauce
  • 4 tbsp unsalted butter divided
  • 4 oz Monterey Jack cheese sliced
  • 1/3 cup crumbled blue cheese
  • 1/3 cup finely diced celery

Method
 

  1. Heat the oven to 350°F. Heat oil in a large skillet and cook chicken with salt for 9 to 11 minutes, stirring, until the pieces reach 165°F. Drain watery liquid.
  2. Stir hot sauce and 1 tablespoon butter into the hot chicken. Split the connected Hawaiian rolls horizontally and set the bottoms in a parchment-lined 9-by-13-inch pan.
  3. Layer on Monterey Jack, chicken and blue cheese, then replace the top slab. Melt the remaining 3 tablespoons butter and brush over the tops.
  4. Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the filling reaches 165°F.
  5. Rest for 5 minutes, lift the top slab carefully and scatter diced celery over the chicken. Replace the top, cut into 12 sliders and serve promptly.