This recipe makes about sixteen sandwiches. It’s extremely versatile though so you get to decide how those sixteen sandwiches get to be made. You can make it simple and create them all the same way, or you can be a crafty artist and create sixteen different sandwiches. Take into consideration who you are serving and deciding what to do should be easy.
When I make them for my kids I keep it simple, but when it’s for a group of adults at a party, I like to switch things up and make it interesting. They are awesome either way!
Check out what they are saying about this recipe over at The Pioneer Woman:
“These sliders are the perfect football-friendly, rib-sticking snack for this Sunday.”
Relaxing Sundays or busy weeknights, at either time these little sliders are a great way to fill up your belly with something yummy!
Ingredients
4 whole Boneless, Skinless Chicken Breasts (breast Halves, Not The Whole Breast)
16 slices Oscar Mayer Thin Bacon
Cajun Spice
Salt And Pepper, to taste
16 whole Small King’s Hawaiian Dinner Rolls
16 slices Cheese Of Your Choice (cheddar, Monterey Jack, Pepper Jack, American, Swiss)
Bottled Sauces Of Your Choice: BBQ, Louisiana Hot Sauce, Teriyaki, Etc.
Toppings Of Your Choice: Tomato Slices, Grilled Onions, Lettuce, Celery Leaves, Etc.
Spread Of Your Choice: Mayo, Mustards, Mayo Mixed With Chipotle Pepper, Etc.
Instructions
Slice bacon pieces in half and fry over medium-low heat until
Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you’re finished, you’ll have eight thinner chicken breast pieces.
Slice each of these in half so you’ll wind up with sixteen small chicken “patties.” Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly.
Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste.
Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you’d like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan.
Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!
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Quick Tip: Use your favorite cheeses.
Thanks again to The Pioneer Woman for this fun and easy recipe.