Crispy Chicken Sliders with Tangy Deli Pickles

• 1/2 lb. Fire Smith flame-grilled chicken breast, thinly sliced
• 1/4 lb. Boar’s Head white American cheese
• 1/4 lb. Boar’s Head American cheese
• Dill pickle chips, to taste
• Hawaiian dinner rolls or your preferred soft rolls

For the sauce:

• 1/2 cup mayonnaise
• 2 tbsp grated onion
• 1 tbsp pickle juice
• 2 tsp mustard
• 2 tbsp sweet relish
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper, to taste
• 2 tbsp ketchup

• 1. Prepare the sauce. In a medium bowl, whisk together the mayonnaise, grated onion, pickle juice, mustard, sweet relish, paprika, garlic powder, onion powder, ketchup, and a pinch of salt and pepper. Taste and adjust seasoning. Set aside to let the flavors meld while you assemble the sliders.

2. Assemble the sliders

• Slice the dinner rolls in half horizontally. Place a slice of American cheese on the bottom half of each roll.
• Layer the thinly sliced flame-grilled chicken breast over the cheese.
• Place a slice of white American cheese on the top halves of the rolls, then spread a generous spoonful of the prepared sauce over the cheese.
• Top the chicken with dill pickle chips—use as many as you like for crunch and tang—then close each slider by placing the tops of the rolls onto the bottoms.

3. Bake the sliders

• Preheat the oven to 375°F (190°C). Place the assembled sliders in a baking dish and cover loosely with foil to keep them moist.
• Bake for about 15 minutes, until the cheese begins to melt and the sliders are heated through.

4. Add a buttery finish

• Mix 3 tablespoons melted butter with sesame seeds. Remove the foil and brush the buttery mixture over the tops of the sliders.
• Return the sliders to the oven, uncovered, for an additional 5–10 minutes, until the tops are golden brown and slightly crisp.

5. Serve

• Remove from the oven and let cool for a couple of minutes. Serve the sliders warm with extra sauce on the side for dipping.

• Rolls: Soft Hawaiian-style rolls work particularly well because they add a subtle sweetness that balances the tangy pickles and savory chicken. Use any soft dinner roll about 2 inches across.
• Make-ahead: The sauce can be made up to a day ahead and refrigerated. Bring it to room temperature before assembling, or stir well if chilled.
• Assembly tips: Layer ingredients evenly so each slider has cheese, chicken, pickles, and sauce. Cover with foil during the first bake to keep sliders moist, then uncover for the final browning.
• Variations: Swap the grilled chicken for thinly sliced deli roasted turkey or ham for a different twist. Add sliced red onion or shredded lettuce for extra texture.
• Serving ideas: These sliders are great for parties, lunchboxes, or casual dinners. Serve with a side of potato chips, coleslaw, or a simple green salad.