Recipe

Fresh Slider Recipe

Soft Hawaiian rolls, juicy honey mustard chicken, and a quick buttery glaze that bakes into crisp edges and cozy, pull-apart perfection.

By Matt Campbell

•

4.8

A baking dish filled with golden baked sliders on Hawaiian rolls, topped with sesame seeds and sliced to show melty cheese and chicken

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These are the sliders I make when I want something that feels like a party, but I only have weeknight energy. They are sweet, simple, and aggressively snackable, thanks to Hawaiian rolls that toast up at the edges, plus a honey mustard situation that tastes like you tried harder than you did.

We are talking: tender chicken, melty cheese, tangy pickles (optional but encouraged), and a buttery glaze that bakes into that shiny, salty top you keep “testing” while nobody is looking. They are perfect for game day, kids’ dinners, potlucks, or that moment when you realize everyone is suddenly hungry at the same time.

A small plate holding a single chicken slider with melted cheese and pickles, showing the soft roll and glossy top

Why It Works

Big flavor from pantry staples: honey, mustard, butter, and a little garlic do the heavy lifting.
Texture that hits: soft rolls inside, crisp edges outside, and covering the pan helps the cheese melt evenly while keeping the tops from over-browning too soon.
Built for real life: use rotisserie chicken, leftovers, or even deli turkey in a pinch.
Feeds a crowd without drama: one pan, minimal chopping, maximum high fives.

Pairs Well With

Storage Tips

Fridge: Store leftover sliders in an airtight container for up to 3 days. For best bun vibes, keep extra pickles on the side so the rolls stay fluffy. For food safety, cool leftovers promptly and refrigerate within 2 hours.

Reheat (best way): Wrap sliders in foil and warm at 325°F for 10 to 15 minutes, or until heated through. Unwrap for the last 2 minutes if you want the tops a little crisper.

Microwave (fast way): 20 to 30 seconds per slider, until warm. The bun will soften, but it still hits the spot.

Freeze: Freeze baked sliders (cooled) wrapped tightly, then placed in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in foil at 325°F until hot.

Keeping warm for a party: Park the pan, loosely covered with foil, in a 200°F oven for up to 30 to 45 minutes. Add the glaze before baking, not before holding.

Common Questions

Can I use rotisserie chicken?

Yes, and you should. Shred or chop it, then warm it briefly with the honey mustard sauce so every bite is seasoned, not just the top.

What cheese works best?

Swiss is classic with honey mustard, but provolone, mozzarella, or cheddar all melt beautifully. Use whatever you already have, just slice it thin so it melts fast.

Do I have to use Hawaiian rolls?

No, but they are the “sweet and simple” magic here. If you swap, use any soft dinner rolls and consider adding an extra teaspoon of honey to keep that sweet balance.

How do I keep the bottoms from getting soggy?

Two easy fixes: lightly toast the bottom slab of rolls for 3 to 4 minutes before filling, and do not drown the chicken in sauce. You want it glossy, not swimming.

Can I make these ahead?

Yes. Assemble up to the glazing step, cover, and refrigerate up to 24 hours. The rolls can soften a bit overnight (still tasty). For best texture, toast the bottom slab before filling, and add the butter glaze right before baking.

Do I need a thermometer?

Not required, but if you want the official “we are good” check, the center should hit 165°F, especially if you are using leftover chicken.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish or rimmed sheet pan
Small saucepan or microwave-safe bowl (for the butter glaze)
Mixing bowl
Chef’s knife and cutting board
Serrated knife (for cleaner slicing)
Foil

I started making sliders when I was chasing that restaurant feeling at home, you know, the kind where the food shows up hot, cheesy, and somehow everyone stops talking for a second. These honey mustard chicken sliders became my go-to because they are equal parts practical and fun. They look like you planned ahead, but really you just stacked some rolls, stirred a quick sauce, and let the oven do the work. My favorite part is the little crispy edge pieces, the ones that make you “accidentally” take the corner slider for quality control.

Fresh Slider Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 sliders

Ingredients

1 (12-count) package Hawaiian sweet rolls
2 1/2 cups cooked shredded chicken (rotisserie works great)
1/3 cup mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon yellow mustard (optional, for extra tang)
1 tablespoon apple cider vinegar or pickle juice
1/2 teaspoon kosher salt, plus more to taste (see note)
1/4 teaspoon black pepper
6 to 8 slices Swiss or provolone cheese (about 6 to 8 oz total)
1/2 cup dill pickle chips (optional but highly recommended)
Butter glaze: 4 tablespoons unsalted butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried minced onion or onion powder
1 tablespoon sesame seeds (optional)

Optional extras: thin sliced red onion, a handful of baby arugula (add after baking), or a pinch of smoked paprika in the glaze.

Quick salt note: If you use pickle juice, start with 1/4 teaspoon salt, then taste and add more if needed. Pickle juice brings its own salt party.

Instructions

Heat the oven. Preheat to 350°F. Lightly butter or spray a 9x13-inch baking dish.
Make the sweet-tangy sauce. In a bowl, mix mayo, honey, Dijon, yellow mustard (if using), vinegar (or pickle juice), salt, and pepper. Taste it. If you want more bite, add a little more Dijon. If you want it sweeter, add a drizzle of honey.
Coat, then warm the chicken. Add the chicken to the bowl and toss until evenly coated. If the chicken is cold, microwave the chicken and sauce mixture for 30 to 60 seconds, stirring halfway, just until warm (not hot). Warm filling helps the cheese melt evenly without waiting forever.
Slice the rolls as a slab. Without separating them, slice the rolls horizontally like a giant bun. Put the bottom slab in the baking dish.
Optional anti-soggy move. If you have 3 extra minutes (or you are making these ahead), toast the bottom slab in the oven for 3 to 4 minutes, then proceed.
Layer like you mean it. Add half the cheese in an even layer (this is your “seal”). Spoon the warm chicken mixture over the cheese. Add pickles (if using). Top with the remaining cheese, then place the top slab of rolls on.
Glaze the tops. Mix melted butter with Worcestershire, garlic powder, and dried onion. Brush all over the tops. Sprinkle sesame seeds if you like.
Bake covered, then uncovered. Cover with foil and bake for 12 minutes. Remove foil and bake 6 to 8 minutes more until glossy, golden, the cheese is fully melted, and the centers are hot (aim for 165°F if you are checking).
Rest and slice. Let sit for 5 minutes, then cut into 12 sliders with a serrated knife. Serve warm.

A baking dish with sliders being brushed with melted butter glaze before baking

Nutrition information is estimated.

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