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Pull-apart tandoori chicken sliders on glossy Hawaiian rolls with melted cheese and mint
TrendyTadka Editorial

Tandoori Chicken Sliders on Hawaiian Sweet Rolls

Hawaiian sweet rolls hold warm shredded tandoori-spiced chicken, mozzarella, and mint-yogurt spread in a fast baked slider slab.
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Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer, Dinner
Cuisine: Indian-American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups finely shredded cooked chicken
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon neutral oil
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 12 Hawaiian sweet rolls kept connected
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/3 cup mayonnaise
  • 2 tablespoons finely chopped mint
  • 1 tablespoon melted butter

Method
 

Instructions
  1. Heat oven to 400°F. Stir chicken with yogurt, lemon, oil, garam masala, paprika, cumin, garlic powder, and salt in a skillet over medium-low for 3 to 4 minutes.
  2. Without separating the rolls, slice the slab horizontally. Place the bottom half in a small baking dish.
  3. Mix mayonnaise and mint; spread it thinly over the cut sides. Layer half the mozzarella, the warm chicken, and remaining mozzarella over the bottom rolls.
  4. Replace the roll tops and brush with melted butter. Cover loosely with foil and bake for 6 minutes.
  5. Uncover and bake 3 to 4 minutes more, until the tops are lightly browned, cheese is melted, and the chicken filling reaches 165°F. Cut along the roll seams.

Notes

  • Shred chicken finely enough to cut cleanly between rolls.
  • Do not flood the filling with yogurt.
  • Use low-moisture mozzarella.
  • Serve in small batches and refrigerate extras within 2 hours.