Blt Chicken Sliders Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels.
• Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down.
• Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.
• Cut panini in half and serve immediately.

Steps:

• 1. For cranberry ketchup: In a small saucepan, combine brown sugar, cranberries, mustard, ketchup, molasses, Worcestershire sauce, chili powder and paprika.Bring to boiling over medium-high heat and boil gently. uncovered, about 10 minutes or until thickened, stirring occasionally. Remove from heat; cover and set aside.
• 2. In a large skillet, cook bacon until crisp. Stir together maple syrup and pepper. Drizzle over bacon slices in skillet. Cook covered 1 to 2 minutes more. remove bacon from skillet. cut bacon slices in half crosswise and wrap bacon in foil.
• 3. In a large bowl, combine ground chicken, shallots, basil, salt, pepper,thyme,garlic and sage, mix well. Shape into 12 patties.
• 4. Place patties on greased charcoal grill directly on medium heat. grill for 14 minutes or until no longer pink. turning once. During the last 2 minutes, add the bacon packet to the grill and top patties with cheese.

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.