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a tray of golden Hawaiian sweet-roll sliders with thin seared skinless chicken cutlets, folded ham and melted Swiss visible inside and a light breadcrumb coating on the buttered tops
Melissa Hart

Chicken Cordon Bleu Hawaiian Roll Sliders

Seared chicken cutlets, ham and Swiss give these sliders the cordon bleu combination without stuffing and rolling individual breasts. Dijon cream cheese keeps the layers together and adds the sauce-like richness the filling needs. Slice the cooked cutlets to fit the roll grid. If a piece spans three sandwiches, cutting the tray can drag all three apart, so a little attention during assembly makes the finished portions much easier to serve.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 lb boneless skinless chicken breast cut into 1/2-inch-thick small cutlets
  • 1 tbsp vegetable oil
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 4 oz thinly sliced deli ham
  • 6 oz Swiss cheese sliced
  • 3 oz cream cheese softened
  • 1 tbsp Dijon mustard
  • 3 tbsp unsalted butter melted
  • 2 tbsp plain breadcrumbs

Method
 

  1. Heat the oven to 350°F. Season chicken with salt and pepper and cook in oil in a skillet for 4 to 5 minutes per side until it reaches 165°F. Cut into pieces that fit individual rolls.
  2. Mix softened cream cheese with Dijon. Split the connected Hawaiian rolls horizontally and place the bottom slab in a parchment-lined 9-by-13-inch pan.
  3. Spread the cream-cheese mixture over the bread. Layer on half the Swiss, cooked chicken pieces, ham and remaining Swiss, then replace the tops.
  4. Brush with butter, sprinkle with breadcrumbs and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the filling reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.