Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken bacon sliders, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, guac, guacamole, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pulled, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spicy, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love little slider sandwiches, don’t you? They are easy to make and they taste incredible. Plus, you get to personalize them by adding your favorite cheese or sauces or a combination of both to your slider. I personally prefer American cheese with spicy Deli mustard. Yum! How do you plan on making your grilled chicken and bacon sliders? Let me know your ideas in the comments 🙂 This recipe is amazing because it serves 16 people so basically if you had a crowd of 8 ready to eat at your home that means everyone gets to have two.
However, you might want to double or even triple this recipe when you are serving these sliders to big eaters. After all, these sliders are small and probably equivalent to like 1 whole burger, right?
Recipe and photo courtesy of Domesticate Me.
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Quick Tip: Change up the cheese, toppings, however, you’d like!