Rotisserie Chicken Sliders

STEP 1: CHICKEN

Preheat the oven to 350F. Shred the rotisserie chicken and then add fresh lime juice. Mix and set aside.

STEP 2: ONION & CILANTRO

Dice the white onion and then add to a bowl of water. Let sit for a few minutes while chopping the cilantro. This water bath helps reduce the onion intensity and keeps the onion nice and crips. Drain the water, then mix with the chopped cilantro and set aside.

STEP 3: GUACAMOLE

Combine the guacamole ingredients and mix. Set aside

STEP 4: SALSA VERDE

Boil the tomatillos in salted water for 10-15 minutes until tender. Retain the water. Char the serrano and set aside. To a blender add the tomatillos, white onion, cilantro, serrano, lime, and salt. Blend until nearly smooth, adding the tomatillo water as necessary. Set aside.

STEP 5: BUILD

Assemble the sliders with a layer of provolone cheese on the bottom layer of the sweet roll. Then add the guacamole, shredded chicken, onion and cilantro, Monterey jack and mozzarella cheese, salsa verde, and the top layer of the sweet rolls. Then brush the top of the rolls with garlic butter.

STEP 6: BAKE

Bake at 350F for 15-20 minutes until the rolls become golden brown and the cheese melts.