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Baked Chicken Pesto Sliders with Roasted Red Peppers

Savory baked sliders featuring tender chicken, vibrant basil pesto, sweet roasted red peppers, and melted mozzarella on toasted buns finished with garlic butter.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 sliders
Course: Appetizer, Main Course
Cuisine: Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Slider Assembly
  • 12 slider rolls (ciabatta or similar) halved horizontally
  • 2 cups cooked chicken breast sliced thin or shredded
  • 1 jar (8oz) basil pesto prepared
  • 1 jar (12oz) roasted red peppers drained well and sliced
  • 8-10 slices mozzarella cheese
Garlic Butter Topping
  • 3 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano or Italian seasoning

Equipment

  • Baking sheet or 9x13 baking dish
  • Aluminum foil
  • Small mixing bowl
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet or dish with foil.
  2. Place bottom halves of rolls on the baking sheet. Spread half the pesto on the bottoms.
  3. Layer with chicken, sliced roasted red peppers, and mozzarella cheese.
  4. Spread remaining pesto on the cut side of the top buns and place them over the cheese.
  5. Whisk together melted butter, garlic powder, and oregano. Brush generously over bun tops.
  6. Cover tightly with foil and bake for 15 minutes.
  7. Remove foil and bake for another 5-10 minutes until buns are golden and cheese is melted.
  8. Let sit for 5 minutes before slicing and serving warm.

Notes

Ensure roasted red peppers are very well drained to prevent soggy bottoms. Rotisserie chicken works perfectly for this recipe.