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golden Hawaiian sweet-roll sliders in a plain baking pan with one small browned ground-chicken patty per roll, a modest red marinara layer and melted mozzarella visible at the cut sides, with no breaded chicken cutlets
Melissa Hart

Chicken Parmesan Hawaiian Roll Sliders

Small ground-chicken patties give this tray the Parmesan sandwich flavor in a form that fits each roll without cutting through a large breaded cutlet. Mix the meat gently with Parmesan and crumbs, then pan-sear the patties before assembly. Keep the marinara measured. Too much sauce would soften the sweet bread and hide the browned chicken edges, while a thin spoonful under the mozzarella brings enough tomato flavor to every portion.
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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 ground chicken
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 1/2 tsp fine salt
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • 1/2 cup thick marinara sauce
  • 6 oz mozzarella cheese sliced
  • 3 tbsp unsalted butter melted
  • 1/2 tsp garlic powder

Method
 

  1. Heat the oven to 350°F. Mix ground chicken, egg, breadcrumbs, Parmesan, salt and oregano just until combined, then shape into 12 small patties about 1/2 inch thick.
  2. Heat oil in a large skillet over medium heat and cook patties in 2 batches for 3 to 4 minutes per side until each reaches 165°F.
  3. Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Arrange one cooked patty over each roll.
  4. Spoon marinara evenly over the patties, add mozzarella and replace the top slab. Brush with butter mixed with garlic powder.
  5. Cover with foil and bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F and the cheese melts.
  6. Rest for 5 minutes and cut along the seams into 12 sliders.