3 Roma or cocktail tomatoes diced
1/2 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 Tablespoon dried Italian seasoning
salt and pepper to taste
For the Sliders:
3 cups shredded cooked chicken rotisserie, slow cooked or grilled
1 Tablespoon balsamic vinegar
1 teaspoon minced garlic
salt and pepper to taste
1/4 cup fresh basil chopped
6 slices Provolone Mozzarella or Monterrey Jack cheese
8 ounce fresh mozzarella sliced thinly
1 12-count package Hawaiian or Soft Dinner Rolls
grated Parmesan cheese for topping (optional)
For the Melted Butter Topping:
1/3 cup butter melted
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Preheat oven to 350 F. Make the bruschetta topping: In a medium bowl, stir together the tomatoes, olive oil, garlic, Italian seasoning, balsamic vinegar, salt and pepper to taste. Set aside. For the sliders: In a large bowl, toss the shredded chicken with balsamic vinegar, minced garlic, salt, and pepper. Split your slider buns in half, place one half in the bottom of an 11x7" or 9x13" baking dish. Place slices of provolone on the bottom layer, top with shredded chicken followed by the bruschetta topping. Top with basil and slices of mozzarella. Place the other half of the rolls on top. Mix together the butter with garlic powder and Italian seasoning and brush over tops of rolls. Cover with tinfoil and bake in preheated oven for about 12-15 minutes or until cheese is melted. Slice into individual sliders and serve immediately with a sprinkle of grated Parmesan, if desired. Sliders are best warm and fresh.