Ree Drummond’s Chicken Bacon Sliders for Ladd | The Pioneer Woman | Food Network

The Pioneer Woman stacks rolls with marinated grilled chicken, savory bacon and melty cheddar cheese!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Ladd’s Chicken Bacon Sliders
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 40 min
Active: 40 min
Yield: 12 sliders

Ingredients

Marinade:

1/4 cup honey
1/4 cup Dijon mustard
Juice of 1 lemon
1/2 teaspoon paprika
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
4 chicken cutlets, each cut in three uniform pieces

Rolls:

One 12-ounce/12-count package King’s Hawaiian sweet rolls
1/4 cup (4 tablespoons) salted butter, melted
2 tablespoons everything bagel seasoning

Filling:

6 slices bacon, cooked crisp and halved
6 slices sharp Cheddar, halved
3/4 cup ranch dressing
12 small Bibb lettuce leaves
12 thin slices Roma tomato
3/4 cup canned fried onions
1/2 cup jarred pickled jalapeños, drained

Directions

Special equipment: decorative toothpicks

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.

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Ree Drummond’s Chicken Bacon Sliders for Ladd | The Pioneer Woman | Food Network

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