If you need to feed a crowd, these Italian Chicken Sliders are the answer. They are warm, gooey, cheesy, and loaded with flavor!
Over the past few months sliders have become a go to dinner for us. They are easy to make and feed the three of us, with plenty left for lunches for a couple of days after, and they are perfect for busy nights, or lazy weekends. I mean who doesn’t love cheesy meaty carbs?!
These got the Italian name, not from the meats, because I used straight up deli sliced rotisserie chicken here, but from the cheese. Have y’all seen the new Sargento Cheese blends line? You must try them all! Just pick out the blend that will go perfectly with whatever you’re making, like for these Italian Chicken Sliders I used the 5 Cheese Italian. (Mozzarella, Romano, Parmesan, Fontina and Asiago cheese) Btw, this is NOT sponsored…I just love Sargento cheese.
It’s perfectly melty and gooey, and really make these sliders something special. I also like that I could have went southwest, just by buying a different blend.
Now, I used my normal topping that I have used on most all of my sliders. I used it because it’s tangy, salty, and always pairs seamlessly with whatever I’ve stuffed in my sliders. You could do the topping that I used on my Pizza Sliders too. It’s one that pairs Parmesan, butter, and a select few herbs, it would go great with these. But it is lacking the tang that you get from the mustard in this topping.
Don’t worry about the topping being over mustardy…I detest mustard, but find that it’s tang lends itself to a lot of recipes that you can’t really get with other ingredients, so I use it. So if you’re like me and don’t like mustard, give it a try like this anyways, because you may be pleasantly surprised that it’s actually good!