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a baking tray of golden Hawaiian sweet-roll sliders with chopped white chicken, crisp bacon bits, a thick pale herb-flecked ranch coating and melted cheddar visible in the filling
Melissa Hart

Chicken Bacon Ranch Hawaiian Roll Sliders

Poach the chicken gently, chop it, and coat it with a thick homemade ranch spread instead of pouring dressing into the rolls. Sour cream, mayonnaise, dill and garlic give the filling its familiar flavor without a watery bottom. Crisp bacon and cheddar make this a substantial tray. Let the cooked chicken drain before mixing so the ranch stays clinging to the pieces rather than thinning into liquid around them.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb boneless skinless chicken breast
  • 3 cups water
  • 1/2 tsp fine salt
  • 6 oz bacon chopped
  • 3 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 6 oz cheddar cheese sliced
  • 3 tbsp unsalted butter melted

Method
 

  1. Place chicken, water and salt in a small saucepan. Bring to a gentle simmer, cover and cook for 15 to 20 minutes until the chicken reaches 165°F; drain, rest for 5 minutes and chop into small pieces.
  2. Meanwhile, cook bacon in a skillet for 8 to 10 minutes until crisp, then drain. Heat the oven to 350°F.
  3. Mix sour cream, mayonnaise, dill, garlic powder, onion powder and pepper. Fold in the drained chicken and bacon.
  4. Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Layer half the cheddar, chicken mixture and remaining cheddar, then replace the tops.
  5. Brush with butter, cover with foil and bake for 15 minutes. Uncover for 8 to 10 minutes until the center reaches 165°F.
  6. Rest for 5 minutes and cut into 12 sliders.