Sliders are scientifically proven to disappear faster than full-sized sandwiches.
These have everything you love about Chicken Parm—crispy chicken, tangy marinara, gooey mozzarella—crammed into a sweet Hawaiian roll. Brush with garlic butter. Bake. Watch them vanish.
Makes 12 sliders.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C).
Cook chicken tenders according to package directions. Cut each in half if too big.
Slice the Rolls
Without separating individual rolls, slice the entire slab of Hawaiian rolls horizontally (like a giant top and bottom).
Place bottom half in a greased 9×13 baking dish.
Assemble
Spread a thin layer of marinara on the bottom rolls.
Place chicken tenders on top (one per slider, or half if large).
Spoon more marinara over chicken. Top with mozzarella and Parmesan.
Place the top slab of rolls back on.
Butter and Bake
Mix melted butter, garlic powder, and Italian seasoning. Brush over the tops.
Bake 10-12 minutes until cheese is melted and tops are golden.
Pull Apart and Serve
Sprinkle with fresh basil. Separate sliders with a knife. Serve hot.
Summary
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Yield: 12 sliders
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers in an airtight container for 3 days.
Reheat:
Oven at 350°F for 8-10 minutes. Microwave for 30 seconds but rolls get soft.
Pro Tip:
Assemble ahead (without baking). Refrigerate up to 24 hours. Bake when guests arrive. You look like a hero.
