1/2 cup hot sauce such as Frank's Red Hot (I used Frank's Red Hot Original)
oil for grilling chicken
1/2 cup shredded pepperjack cheese or other cheese of choice
5 oz cream cheese at room temperature
1/2 cup jarred jalapenos
FOR DRESSING (enough for 12 rolls)*
5 tbsp melted butter or butter spread
1 tbsp dijon mustard
2 tbsp poppy seeds
1/2 tbsp worcestershire sauce
1 tbsp brown sugar or honey
1 tsp garlic powder
1 tsp dried onion flakes
Preheat oven to 350 degrees.
MAKE THE DRESSING
In a medium bowl, combine melted butter, mustard, worcestershire sauce, brown sugar (or honey), garlic powder, onion flakes, and poppy seeds. Whisk together until well blended.
Using a very sharp knife, cut the rolls in half, without separating them into individual rolls. Place bottom half of rolls in lightly greased 9X13 dish. Layer turkey slices onto rolls. Layer cheese slices on top of cheese. Set aside.
In a bowl, combine mayonnaise, paprika, worcestershire sauce, and dijon mustard. Stir until combined well. Spread the sauce on the inside of the top half of the rolls. Place onto the rest of the sandwich.
Pour dressing over the top of the assembled sandwiches. Cover with aluminum foil. Bake for 10 minutes. Uncover and bake for an additional 5 minutes. Serve hot.
BUFFALO CHICKEN SLIDERS
Rub chicken with salt, pepper and paprika. Heat enough oil to cook chicken in a saucepan, over medium heat. Add chicken and cook 5 minutes on each side, or until juices run clear and chicken is completely cooked. Take off heat and move onto a plate or bowl. Using two forks, shred chicken and set aside.
Heat butter on medium heat and add hot sauce in. Stir to combine and cook until butter has melted into the sauce. Add shredded chicken back into pan and cook until sauce has thickened.
Using a sharp knife, slice rolls in half, without breaking them off individually. Place bottom half on a greased 9X13 dish. Layer shredded chicken mixture on top of rolls. Scatter jalapenos evenly. Sprinkle with shredded cheese.
Spread cream cheese gently on inside of the top half of the rolls and place cream cheese side down on top of the chicken.
Pour dressing over the sliders and cover with aluminum foil. Bake for 10 minutes. Uncover and bake for 5 more minutes.
*the recipe, as written, makes enough for 12 sliders. If you are making a double batch, double the recipe **the recipe is for two types of sliders. 1 serving is 1 slider.