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Pesto Chicken Tomato Sliders
Andre Lewis

Pesto Chicken Tomato Sliders

These sliders lean savory rather than sweet, with pesto chicken, roasted tomato and mozzarella tucked into small dinner rolls. Roasting the tomato drives off the water that makes bottom bread gummy, while keeping the rolls connected through baking helps the batch stay together until its short rest.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breast cutlets
  • 1/2 cup basil pesto divided
  • 1 tsp kosher salt
  • 3 Roma tomatoes cut into 12 thick slices
  • 1 tbsp olive oil
  • 12 small dinner rolls kept connected
  • 8 oz sliced low-moisture mozzarella cheese
  • 2 tbsp melted butter

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Coat the chicken with 1/4 cup pesto and salt, toss the tomato slices with olive oil and arrange both on the pan without overlapping.
  3. Roast the tomatoes for 12 minutes and the chicken for 16 to 20 minutes, removing each when ready and verifying the chicken reaches 165°F.
  4. Rest and thinly slice the chicken, then lower the oven to 375°F.
  5. Slice the connected rolls horizontally and layer the bottom slab with remaining pesto, mozzarella, sliced chicken and roasted tomato.
  6. Replace the roll tops, brush with melted butter, cover with foil and bake for 8 minutes; uncover and bake for 4 minutes more.
  7. Rest for 5 minutes and separate the 12 sliders along the seams.