Rotisserie Chicken Hawaiian Sliders

I promise these Rotisserie Chicken Hawaiian Sliders will be the first dish to go amongst your game day spread. Hawaiian rolls meet rotisserie chicken and melted havarti with spicy mayo... I mean 🤤 This is a sandwich you don’t want to miss out on. 

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why you'll love these game winning Sliders

Need a fun new recipe for the Super Bowl?! Game day or any day these Rotisserie Chicken Hawaiian Sliders come together with EASE and they also are just plain GOOD. Nothing beats a tasty sandwich in my opinion. And they're even delicious served chilled the next day (arguably better too). This recipe focuses on EASE. Just layer the ingredients and bake!

I came up with these sliders as a Super Bowl recipe because they’re extremely easy to make for a crowd (12 sliders in a single batch!), super easy to serve (just pull ‘em apart!), and they are a hand held finger-lickin’ snack. It's a win-win-win situation.

And sometimes with all of the dips and snacks at the party, you’re looking for some sort of main dish with a bit more substance *insert Rotisserie Chicken Sliders* here. A sandwich in my opinion feels a bit more hearty and is the perfect side kick to ALL of the fun apps. 

These are also fabulous outside of game day. Once you’ve got your sliders cooked they’re perfect to wrap in some tin foil throw in a cooler for camping or boating or they also would travel great to work or school for lunch!

Rotisserie Chicken Hawaiian Sliders Ingredients

Hawaiian Rolls - I used Sara Lee Artesano Bakery Rolls, but classic King's Hawaiian Rolls will also work great.

Chicken - Pre-cooked rotisserie chicken keeps this recipe quick and simple.

Cheese - Havarti tastes fabulous on these sliders, but you're favorite cheese will also work.

Spicy mayo - You can buy this or make it yourself with equal parts sriracha and regular mayo.

Pickles - Spicy, bread and butter, dill, sweet. Use your favorite.

Avocado - Sliced thin and creating great creaminess.

Lettuce - Adds a fresh crunch factor.

Butter - Browns the top of your rolls quite nicely.

Equipment needed for Rotisserie Chicken Hawaiian Sliders

To make these Rotisserie Chicken Hawaiian Sliders grab a casserole baking dish, chef’s knife, cutting board, and some tinfoil.

How to make Rotisserie Chicken Hawaiian Sliders

These are so easy! It's basically an assembly line of ingredients, bake, and enjoy!

1. Preheat your oven to 350°F. 
2. Prepare the rotisserie chicken by removing all of the chicken from the bone and peeling off the skin. If you’d like an even quicker prep you can buy already disassembled rotisserie chicken.
3. Cut all of the Hawaiian rolls in half and layer the bottoms of the rolls in a casserole dish side by side. 
4. Fold each piece of cheese in half to form two equally sized smaller slices. Place half a slice of havarti on each roll. 
5. Then add the shredded rotisserie chicken to each bun (finely shredded chicken is better for equal coverage across the slider. So if you need to use your hands to separate the larger chunks at this point).
6. Next you’re going to drizzle half of the spicy mayo on top of each sandwich. 
7. Top with pickles and avocado slices.
8. Add the remaining spicy mayo (or any other dressing).
9. Add the other half of the cheese slice to the top of each sandwich. Place the top of the roll and spread the butter on the top of the rolls. 
10. Cover your baking dish with tinfoil and bake for 20-25 minutes, when the cheese is nice and melty. Then, remove the tinfoil, and allow for another 3-5 minutes of baking to get a golden top on your sliders. 
11. Serve hot — or chilled. You can sneak the fresh lettuce onto the buns after cooking for that good crunch factor. Serve with extra dressing (don’t tell me they’re dry when I am telling you, YOU’RE GOING TO WANT MORE 🙂 *she said with love* xoxo

You can also watch the Rotisserie Chicken Hawaiian Slider Web Story here.

Prepping, Serving, & Storing these Sliders

Making ahead: If you're making these on game day and want to prep ahead of time, assemble them in their pan and cover with tinfoil and store in the refrigerator (you can even do this the day before). Then before baking, brush the buns with butter and you’re good to go.

Meal Prepping:  I was surprised how good these were the next day. We stored them in the refrigerator and then ate them chilled. I think it’s because the spicy mayo is absorbed into the bread and the chicken. These are great to wrap individually in tinfoil and pack as school or work lunches.

Serving: If you’re serving these with a big group, maybe leave the extra dressing on the side and have people add it themselves. Who doesn’t love the power of choice?!?! (and…they’ll keep better for the next day - no soggy bread).

Storing: Store leftovers in the in the refrigerator in tupperware or wrapped in tinfoil.

Do I have to use _______?

Do I have to use tinfoil?
YES. Please - otherwise your rolls will dry out and who likes stale bread? If you do not have tinfoil, you can use a lid to the casserole dish. Just ensure it’s oven safe.

Do I have to use spicy mayo?
If you are not the spicy mayo lover like myself (we can still be friends), there are SO many good options to add to this sandwich: Italian, ranch, mustard or spicy mustard, chick-fil-a sauce, *insert whatever your dressing kryptonite is*

Do I have to use rotisserie chicken?
Nope! Pick your favorite protein! Any deli meat would work well. Or I think a prepared BBQ pork would be juicy and delicious. I went for sheer convenience but don’t let me stop you, over achiever.

More sandwiches to love:

Grilled Turkey Reuben

Healthy Pesto Chicken Salad Wrap

Healthy Buffalo Chicken Wrap

Grilled Apple and Goat Cheese Chicken Sandwich

I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!

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