Goodness knows I’m not a huge sports fan. I just don’t have the attention span to sit and follow most things on TV. Unless maybe it’s food related, lol! But yanno what I can get behind on game day? The food! There’s just something about the fun party food that shows up around every football party, and these Chicken Cordon Bleu Sliders are the perfect example of fun food.
Of course, Chicken Cordon Bleu Sliders can make any event a party. Maybe even just watching Walking Dead on Sunday nights. Just sayin’! Somehow I have the attention span for that! Do ya’ll follow that show? And if you do, can you eat while watching or is all that gore a bit much to watch while contemplating your luscious little Chicken Cordon Bleu Sliders?
About Chicken Cordon Bleu Sliders:
I’m loving my Chicken Cordon Bleu Sliders and if you love Chicken Cordon Bleu, I’m betting you’ll love them, too. They’re just like the perfect little comfort food in an easy to eat package. The sliders are filled with the classic Cordon Blue flavors of Honey Ham and Roasted Chicken along with a little melty, ooey gooey cheese.
I used dinner rolls, from my store’s bakery for buns and those are brushed not once, but twice with a flavorful garlic butter spiked with a little marjoram (or another herb if you’d rather, like oregano or thyme), then sprinkled with sea salt. That gives these buns a fun, flavorful, crunchy top but keeps the inside of the buns all soft and warm. That crunchy top is my nod to the breadcrumbs on actual Chicken Cordon Bleu.
Inside, in addition to that ham, chicken, and cheese, you’re gonna want a little sauce. I used my Easiest Supreme Sauce, one of the classic French sauces that’s often served with Chicken Cordon Bleu. That really turns these Chicken Cordon Bleu Sliders into the ultimate comfort food; the sauce is so creamy and delish! If you don’t want to stand around, stirring up a special sauce, a quick Honey Mustard Mayo can stand in. Either sauce is gonna be excellent.
Making Chicken Cordon Bleu Sliders:
Sliders like this are usually pretty easy to make, especially if you go with the Honey Mustard Mayo though I really do love that Supreme Sauce! Even though the instructions in my recipe is for 12 sliders, I halved it but that just shows how versatile this recipe is. It’s so easy to double or triple or more if you have a crowd. Just buy enough of all the ingredients. When you’re buying the lunch meat, if you can find the thin kind that’s in small rounds rather than larger slices, it makes putting these together a lot easier. If you can’t find that, no worries. Just kind of crumple & fold the lunchmeat so it fits on the little bun. It can stick out a bit, that’s just fine. When you make these sliders, it’s easiest if you cut all the buns, then put the bottom of the buns in the pan. Then just add each ingredient to all the buns in turn, kind of like a production line.
As far as the cheese, I do love a good, thick layer, so I like to buy a block of cheese and cut my own slices. Again, that’s up to you. Buy the slices if you’d rather, and just either cut or break the cheese to fit your bun. Maybe you’ll want to add two layers.
When the Chicken Cordon Bleu Sliders are done, remove them from the pan right away. There’s going to be some moisture and always a chance that some of the Supreme Sauce or some of the garlic butter will migrate to the bottom of the pan and cause those buns to have soggy bottoms. And soggy bottoms are never good, lol!
If you like Chicken Cordon Bleu Sliders, you might also like my Philly Cheesesteak Sliders!
Saving Money on Chicken Cordon Bleu Sliders:
It used to be really hard to find slider buns at my grocery. They carry them now but they’re a bit pricey so I used white potato rolls for my buns. It never hurts to check your store’s bakery department in addition to your regular bread aisle. You might find that many items in the bakery section are less expensive than the ones in the bread aisle. I know that Costco has slider rolls by the bagful, too.
Lunch meat isn’t something I purchase a lot – I’m more likely to slice my own cooked meats (see kitchen slicer) because lunch meat can be pricey. My folks used to like sandwiches every day, so I got used to scoping out the sales. Lunch meat is another item that’s usually less if you can find a larger bag on sale, and it can be divided and frozen. It can sometimes seem a bit wetter when thawed. Usually, that doesn’t matter in a sandwich, but blot it with a bit of paper towel if that bothers you. I bought the chicken and ham for this recipe from Aldi.
Cheese is an item I really look for on sale or at Aldi. If the cheese isn’t opened, it keeps for weeks in the fridge and can be frozen if needed. When thawed it can be crumbly, which is fine for casseroles and items like this, but not so good for slicing or snacking. Keep your block of cheese clean, don’t use the counter to cut it on (counters can be so dirty) and use a clean knife. Immediately slip any remaining the cheese right back into a Ziploc if there’s leftover and it will keep much longer.
Chicken Cordon Bleu Sliders
Sliders may be made several hours ahead and refrigerated, then baked as needed.
- 12 slider buns, cut in half
- 12 slices of ham lunch meat
- 24 slices of chicken lunch meat
- 12 slices of Swiss or Provolone cheese, preferably hand cut to fit the sliders from an 8-ounce block
- Honey Mustard Mayo or Supreme Sauce
- garlic butter sauce
- Sea salt to sprinkle on top of sliders when finished
Preheat oven to 350 degrees F.
Lay the bottoms of the buns in a casserole, snugly together. Add a teaspoon of Honey Mustard Mayo or Supreme Sauce to each bun. Top all the buns with ham, then turkey, then cheese. (Crumple or fold up the lunchmeat and cut or tear the cheese to fit if necessary.) Add another teaspoon of the Mayo or Sauce to the bottom of each bun top and place on to sliders.
Brush the tops of the slider bun with Garlic Butter Sauce and bake, tightly covered with aluminum foil for 10 minutes. Uncover, brush tops again and bake uncovered until the tops are dry and cheese is melted, five to 10 minutes. Remove from oven and sprinkle with sea salt.
Honey Mustard Mayonnaise:
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
Mix all ingredients together. Taste and more honey or more mayonnaise, if desired.
Garlic Butter Sauce:
- 2 tablespoons butter’
- 1 large clove or two small cloves garlic, minced
- 1 heaping 1/4 teaspoon of dried marjoram
Place all ingredients in a pyrex measuring cup and place in the microwave. Microwave for 30 seconds to one minute, until butter is just melted. Stir together before using.