Made with fluffy Hawaiian rolls, ham, chicken and lots of cheese – these chicken cordon bleu sliders will be the fan favorite at your next game day celebration!
Dish Count :: 1 small bowl, 1 baking sheet
You know it’s going to be a weird day at the office, when not five minutes after you sit down, eating your pre portioned Whole30 approved sweet potato hash, and casually checking your work email you hear, “Is there a Megan that works here?” from a very low voice, and a slightly confused and worried coworker goes “uhh, she’s right over there?”
So, as one would do, you put your fork down, and meerkat over the cubicle wall to see two gun toting, vested airport police walking towards you… It’s amazing what can fly through your head in the five seconds it takes them to walk to your desk.
Oh, yeah. I work at an airport. Sometimes I think I tell you guys everything and then forget – yes, I work at an airport doing what I’ve always done, project management for major construction. It’s pretty neato if I do say so myself. But on this particular Monday – well…
So what did I do? Did I badge in wrong? Set off an alarm? Drop my badge at they were returning it? I didn’t pack any thing illegal through, so that’s not it. I haven’t accosted any of the cute sniffer dogs to pet their softy ears. WHAT?
Well, as they each surrounded my desk, presumably so I couldn’t leave, they asked how did I get to into my office that day? What doors did I take? Where did I badge? As a creature of habit I take the same route, climb the same steps, see the same people nearly every day – but today was different.
I got reported by a passenger who thought I was a traveler dodging security and coming in doors that I shouldn’t. Being a woman I carry an inordinate amount of crap with me everyday, and Monday just happened to be the day I have all my Whole30 approved stuff for the week. Like SNACKS.
Nevermind the THREE badges dangling around my neck – someone thought I was there to rustle the place up. I’m glad that the traveling public is so diligent about safety.
Then it got me thinking – I literally traverse the entirety of the airport every day. How did these guys find me so quickly? Well, rest assured traveling public, they are watching. From the first time I badge into when they see me at my desk, there are cameras, key cards, access codes and everything. So when you are there you are safe. These poor cops did their due diligence, verified I was who I said I was, and walked away with a smile.
Now just know, definitely don’t pick your nose in an airport – because someone is always watching!
If I had a choice, I would have wolfed down about ten of these chicken cordon bleu sliders from Mary Younkin’s new Weeknight Dinner Cookbook. I needed it after that event! I have known Mary for a long time in the blogging community and her book is now tabbed, dog eared, and ready for more cooking in my house. These recipes are so simple, fun, and keep the boring duldrum of my typical weeknight cooking at bay. I’m going to be diving in deep so I can’t wait to make more! This was the first recipe I made and it won’t be the last. Check out the recipe and the video to see how I made these!
Chicken Cordon Bleu Sliders
- 1 12-roll pack of Hawaiian Sweet Rolls
- 1/2 pound Black Forest Ham deli meat
- 1/2 pound Roasted Chicken deli meat
- 1/2 pound thinly sliced Swiss Cheese
- 1/4 cup Mayonnaise
- 2 Tbsp Dijon Mustard
- 1 1/2 Tbsp Honey
- 1 tsp Lemon Juice
- Pinch of Salt
Preheat oven to 400 degrees. Slice the dinner rolls in half and place them cut side up on a large baking tray.
To make the sauce, whisk together the mayo, mustard, honey, lemon juice, and salt. Spread about 1 tsp of sauce on each half.
Place the slice of ham, draped and folded into pile, on one half of each roll. Place a half slice of cheese over the ham. Layer a slice of chicken, again draped and folded into a pile over the cheese. Place the second half of the slice of cheese over the chicken. Divide any remaining cheese between the rolls and place the top roll over each slider.
Bake for 5-6 minutes, until the cheese has melted. Remove from the oven and serve with extra honey mustard if desired.
Mary Younkin – Barefeet In the Kitchen