Buffalo Chicken Sliders

Buffalo Chicken Sliders
From Chef Lesli Sommerdorf for Harmons
Serves 4-6
  • Olive oil
  • 1 onion, cut in half and sliced
  • 1 red bell pepper, cut in half and sliced
  • 2 chicken breast halves, thinly sliced horizontally
  • Salt and freshly ground pepper
  • 1/4 cup (1/2 stick) butter
  • 3/4 cup hot sauce
  • 2 tablespoons butter
  • 6 potato rolls
  • 1/4 cup Harmons Ranch Dip
  • 2 ounces provolone cheese
  • 6 leaves romaine or butter lettuce
  1. In a frying pan over medium-high heat, warm 2 tablespoons oil. Add the onion and bell pepper and cook until softened and beginning to caramelize, about 15 minutes. Transfer to a plate. Add 2 tablespoons oil and the chicken slices, season with salt and pepper and cook until cooked through, about 5 minutes. Add the 1/4 cup butter and when melted, add the hot sauce. Remove from the heat and set aside.
  2. Spread 2 tablespoons butter on cut side of rolls. In a broiler, toaster or toaster oven, toast rolls until lightly golden.
  3. Divide buffalo chicken mixture evenly between bottom rolls. Dollop ranch dip over chicken mixture. Lay 1 slice of provolone and 1 leaf of lettuce on each slider. Top sliders with top rolls.

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