Easy chicken bacon ranch sliders feature Hawaiian rolls layered with cheddar cheese, ranch mayo, chicken, and bacon, and glazed with Worcestershire butter. These mini sandwiches are perfect for appetizers, lunch, dinner and snacking.
In a large skillet, cook the chopped bacon over medium heat until browned and crispy. Use a slotted spoon to transfer the bacon to a double layer of paper towels to drain. Reserve.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, combine the mayonnaise and ranch dip mix; reserve.
Cut the Hawaiian rolls in half horizontally and put the bottom half of the rolls on the parchment-lined baking sheet. Spread with the ranch-mayonnaise mixture.
Arrange the chopped chicken evenly on top of the bread. Top with the bacon pieces.
Layer the cheese slices evenly on top of the bacon, cutting to fit if necessary.
Place the top half of the bread on top of the cheese.
In a small bowl, combine the melted butter, mined garlic and Worcestershire sauce. Whisk to blend. Using a pastry brush, brush the butter mixture on the top of the rolls, coating evenly.
Cover the pan loosely with aluminum foil and bake for 10 minutes. Remove foil and bake for 5 more minutes.
Sprinkle with grated Parmesan cheese and garnish with chopped chives if you wish. Cut the sliders in individual sandwiches and serve. 12 servings.
Notes
To store leftover Chicken Bacon Ranch Sliders, wrap them in plastic wrap or foil and place in an airtight container. Store tightly wrapped in the refrigerator for up to 3 days.To reheat, preheat the oven to 325 degrees F. Arrange the sliders on a parchment paper lined baking sheet and cover loosely with foil. Heat until the sliders are heated through, about 10 minutes. Cool briefly and serve.
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