Buffalo Chicken Sliders

Instructions

1. 1

   Preheat the oven to 175°C/350°F with a rack in the middle, allowing about 15 minutes. Put the butter in a small oven-safe bowl and place it in the warming oven until melted, checking after 3 minutes. Carefully remove the bowl.

2. 2

   Place the chicken breast in the baking dish and bake for 20–25 minutes, until cooked through, then shred. While the chicken cooks, grate the cheddar and finely mince the garlic. In a large bowl, mash the cream cheese with the ranch dressing and Buffalo sauce until mostly smooth, then stir in the chicken and cheddar.

3. 3

   Use a little of the melted butter to grease a 23 × 33 cm/9 × 13-inch baking dish, about 3 litres in capacity. Keeping the rolls attached, slice the whole slab horizontally. Place the bottom half in the dish, spread the chicken mixture evenly to the edges and replace the top half.

4. 4

   Stir the garlic and Italian seasoning into the remaining melted butter. Brush it over the roll tops, then cover the dish with foil, leaving a little space above the bread.

5. 5

   Bake covered for 25 minutes. Remove the foil and bake for another 8–10 minutes, until the tops are golden and a food thermometer inserted into the centre of the filling reads at least 74°C/165°F in several places. If necessary, cover again and continue baking in 5-minute intervals until the filling reaches temperature.

6. 6

   Let the sliders rest for 5 minutes, then cut along the roll divisions. Serve three sliders per person.