PART 2 OF 2: PICNIC? PUTLUCK? THEN BRING MY ROTISSERIE CHICKEN-PESTO SLIDERS

​As I indicated yesterday, (Sept. 17, 2019 Post) I am using the same recipe; however, I will be making sliders as HORS D’OEUVRES for a nice party.  They are easy to grab finger foods, you just pick one and keep walking or having a conversation without having to juggle a plates in your hands. Since they are made with tiny King Hawaiian Sweet Rolls, you can leave them whole or slice them in 2 and stab them with a nice color sandwich toothpick.
 
Category:  Entrée (since they are med. size dinner rolls)
Approx. Prep and Cook Time:   20 Minutes
Approximate Cost:  $19.74 (or .82 per slider)
Difficulty Level:  Easy
Allergens, Other:  contains wheat and nuts,   
Servings: 24
 
Ingredients
1 whole rotisserie chicken, skinned, bones removed and shredded) ($5.99)
1 c. of Basil Pesto ($5.00)
¾ c. Tzatziki sauce to spread on the sliders ($2.00)
Hot sauce to taste (.25)
¼ c. olive oil ($1.25)
1 pk. 24 sweet dinner rolls ($5.25)
 
Directions
Remove the skin of the chicken, cut in pieces and remove all the bones and cartilages.
Shred the whole chicken (and keep the bones to make chicken stock.)
Add the pesto, olive oil and hot sauce to taste. Mix well.
Slice the sliders, spread Tzatziki sauce on both sides, scoop a generous amount of the shredded chicken, cover with the other slide side and get ready to enjoy!