Chicken Cordon Bleu Sliders Recipe

Name: Chicken Cordon Bleu Sliders Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 24 ounce package lightly breaded chicken breast fillets (I used Just Bare brand); 18 Hawaiian Rolls (I used a 24 count package and removed one row of 6); 8 slices deli ham; 8 slices swiss cheese; ½ cup mayonnaise; 2 Tablespoons dijon mustard; ½ teaspoon garlic powder; ½ teaspoon worcestershire sauce; 2 Tablespoons butter (melted); Chopped fresh parsley (for garnish (optional))

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If there’s one thing I know that my kids will for sure eat, it’s a slider – and these Chicken Cordon Bleu Sliders got two thumbs up from all five of them! I combined our Classic Chicken Cordon Blue and our Monte Cristo Sliders, threw in a shortcut or two, and these sliders were born. We’ve made them at least 5 times in the last few weeks, and we’re not stopping anytime soon.

Why You’ll Love This Recipe

No breading mess. Listen, we’re all for self-breading chicken, but not when you need a quick weeknight meal.
Kid-friendly win. When you need a picky-eater meal that includes some much-needed protein (but still has those kid-friendly carbs), this is the meal to make.
Classic flavor, made quick. Chicken Cordon Bleu is a favorite flavor combination, and this is the one of the easiest ways to make it and enjoy it.

Key Ingredients

The full ingredient list with measurements can be found on the printable recipe card at the bottom of this post. This is the list of notes and substitutions for each.

For the Sliders:

Breaded Chicken Breast Fillets: This was the easiest way I found to get the type of breaded chicken I wanted, fast. I used “Just Bare” brand, but any brand will work. You could also use chicken tenders or make your own breaded chicken (like this baked panko chicken) from scratch.
Hawaiian Rolls: I used a 24-count package and removed one row of 6, because 18 rolls fit almost perfectly in a 9×13” pan. King’s Hawaiian is our most-used brand, but any soft slider roll or dinner roll will work. They’re easier to cut all at once if they’re hooked together.
Deli ham: Thin-sliced deli ham is the easiest to layer. We like to use Black Forest or Honey Ham, but you could also use leftover ham here, too.
Swiss cheese: this is what’s generally used in classic cordon blue, and we love it too. You can also use Provolone, Gruyere, or Havarti if you’re not a fan of Swiss cheese.

For the Sauce:

Mayonnaise & Dijon mustard: This gives the sauce a creamy but tangy base.
Garlic powder: adds a little savory flavor to the sauce
Worcestershire sauce: adds a little extra tanginess that keeps the sauce more savory instead of sweet.

For the Topping:

Butter: we brush this over the top of the rolls before baking for a golden finish
Fresh parsley: this is totally optional, but we love the pop of color and flavor when serving

Sauce spread on bottom half of rolls in baking dish.

How to Make Chicken Cordon Bleu Sliders

Prep. Preheat the oven to 350℉ and spray a 9×13” baking dish with nonstick cooking spray. Slice the Hawaiian rolls in half horizontally, and place the bottom half in the prepared baking dish. Cook the chicken according to package directions.
Make the sauce. In a small bowl, whisk together mayonnaise, Dijon, mustard, garlic powder and Worcestershire sauce until smooth. Spread it over the bottom half of the rolls.
Assemble the sliders. Layer the deli ham over the sauce, followed by the sliced chicken, then top with Swiss cheese and the top half of the rolls. Brush the melted button on top of the rolls.
Bake. Cover the dish with foil and bake for 15 minutes, then uncover and bake for another 5-10, until the cheese is melted and the tops are lightly golden. Sprinkle with chopped fresh parsley, slice into individual sliders, and serve warm.

Variations and Substitutions

Add some crunch. Use a panko-based chicken, or layer in some french fried onions for a flavorful, crispy addition.
Add some spice. Add a pinch of cayenne to the sauce, or swap the Swiss cheese for Pepper Jack.
Sweeten it up. Instead of adding Worcestershire to the sauce, add honey instead for a honey-mustard sauce with a sweeter twist.
Swap the chicken. Forgo breaded chicken fillets with shredded rotisserie chicken, deli-sliced chicken breast slices, or chicken tenders.

A Chicken Cordon Bleu Sliders on a plate.

Storage, Freezing, and Reheating

Store leftover baked sliders in an airtight container in the refrigerator for up to 3 days.

Freeze the sliders by wrapping them tightly in plastic wrap and placing them in a gallon-size freezer bag or freezer-safe container for up to 2 months.

Reheat in the oven on an oven-safe pan, covered in foil for 10-15 minutes at 350℉, or until heated through. If cooking from frozen, make sure to remove any plastic wrap and add an additional 10-15 minutes.

Frequently Asked Questions

Can I make chicken cordon bleu sliders ahead of time?

Yes, although you may want to hold off on adding the sauce until right before serving so the rolls don’t get too soggy. Assemble everything else, cover tightly, and refrigerate up to 24 hours before baking. Add the sauce before popping them in the oven and add a few minutes to the bake time if they’re going in the oven cold.

Can I freeze the chicken cordon bleu sliders?

Freeze the sliders by wrapping them tightly in plastic wrap and placing them in a gallon-size freezer bag or freezer-safe container for up to 2 months. Cook them from frozen by making sure to remove any plastic wrap, covering with foil, and bake for 20-25 minutes at 350℉ until heated through.

What can I use instead of Hawaiian rolls?

Any soft slider roll, potato roll, or dinner roll will work. It may take a little more time to cut each one and make the sliders individually, but it will still work.

What’s a good substitute for Swiss cheese?

You can use Provolone, Gruyere, mozzarella, or Havarti in this recipe with good results.

Can I use rotisserie chicken instead of breaded chicken fillets?

Yes. Substitute about 2 cups of shredded rotisserie chicken for the breaded fillets for a lighter version without the breading.

How do I keep the rolls from getting soggy?

Baking them covered first, then uncovered for the last little bit helps keep them crispier on top. If you’re worried about soggy rolls, you can also use the sauce for dipping, or add it after baking to each individual slider, too.