Makes 12 sliders
These sliders are easy to make and a tried-and-true crowd pleaser. This is a great use for a rotisserie chicken or leftover roasted chicken. We’ve made them without Original Blue when feeding a pickier crowd but find that the sharp creaminess of the blue is what makes them irresistible. Dip in ranch dressing if that’s your thing. Just make them and enjoy.
3 ½ cups shredded cooked chicken
½ cup buffalo sauce (homemade or store bought)
3 cloves garlic, minced
Pinch of salt
Pinch of black pepper
12 count Hawaiian Rolls, left in tact and cut in half horizontally
2 cups shredded Point Reyes Toma (about 8 oz)
½ cup shredded Point Reyes Gouda (about 1 oz)
2-3 oz Point Reyes Original Blue, crumbled
4 tablespoons butter, melted
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon garlic powder
Preheat oven to 350 F.
In a medium mixing bowl, combine shredded chicken, buffalo sauce, garlic, salt and pepper.
Lay the bottom slider buns on a sheet pan (line with parchment for easier clean up). Evenly spread chicken mixture on top, followed by Toma, Gouda and Original Blue. Add the top layer of slider buns.
In a small saucepan, melt butter. Stir in oregano, thyme and garlic powder. Brush the top of the slider buns with butter mixture, reserving any extra for finishing.
Bake for 20-25 minutes until hot and cheese is melted. Remove from oven, brush with remaining butter mixture and serve.