These Chicken and Swiss Sliders are a faster and healthier version of a chicken cutlet sandwich… much lighter than the fried chicken sliders we are all used to. It is a great addition to my Slider Sunday arsenal of recipes. Once I heard about Slider Sundays, I immediately began building up my recipe collection. I love sliders… they are the perfect size for a light lunch (with a side salad) and are great for sporting events, buffets and outdoor BBQs.
If you are looking for a heartier bite, and want to make this slider larger, pile two quarters of the chicken (one thin chicken breast cut in two) on the bun. That will create a double decker. I often do that for the guys on Sundays. If so, you’ll need to double the amount of chicken but that is your call.
I’m able to find thinly cut cutlet style chicken breasts at the grocery store but if you can’t, simply cut a regular chicken breast in half horizontally first, then again vertically so you get four bun sized chicken pieces.
I’ve used the sweet Hawaiian buns for these. Everyone loves them and they are perfectly sized. However, small mini-hamburger buns, rolls and dinner rolls also work.
To get started on this recipe, gather all your ingredients and topping together so you are able to assemble the sandwiches quickly once the chicken is cooked. Although I’ve given you my favorites for this recipe, feel free to add on and swap out your own favorites.
Sprinkle the two chicken breasts with the onion powder, garlic powder, salt and pepper on both sides. I call that my everyday spice mixture since it goes on everything. Cut each chicken breast in half vertically to better fit on the buns.
In a small bowl, mix the honey and mustard. Put to the side until ready to assemble your sliders. If you like a little kick, you could also add a pinch of Calabrian chili flakes. Heat the oil in a large skillet on the stove. While the oil heats, toast your buns under the broiler in your oven and put on a platter.
Cook the chicken on one side until golden brown. (about 3 minutes) Gently flip the chicken and cooke on the other side.
As soon as you flip, add the slice of Swiss cheese on each piece of chicken. Cook the chicken for another 2-3 minutes until golden brown and the cheese has melted.
Place about a tablespoon of the honey mustard on both the top and bottom of each bun half. Top the bottom bun half with a cooked chicken half and Swiss cutlet, top with a pickle slice. Put the cut lettuce and two tomatoe slices on the top half of the bun.
Put the two halves together and secure with a long toothpick/skewer and serve with extra honey mustard on the side. Enjoy.
Now, if you like sliders as much as do, be sure to check out some of my other favorite slider recipes.
Chicken and Swiss Sliders
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Chicken breasts, thinly cut
- 1/2 Tsp. Onion powder
- 1/2 Tsp. Garlic powder
- 1/2 Tsp. Kosher Salt
- Several grinds of Freshly ground black pepper
- 1/4 Cup Honey
- 2 Tbsp. Dijon mustard
- 4 Slices of Swiss cheese
- 4 Hawaiin Pretzel Burger Buns
- Iceberg lettuce, chopped
- Sliced Tomatoes
- Dill pickles slices
- 1 Tbsp. Olive oil
Instructions
- Sprinkle the two chicken breasts with the onion powder, garlic powder, salt and pepper on both sides. Cut each chicken breast in half vertically to better fit on the buns.
- In a small bowl, mix the honey and mustard. Put to the side until ready to assemble your sliders.
- Heat the oil in a large skillet on the stove. While the oil heats, toast your buns under the broiler in your oven and put on a platter.
- Cook the chicken on one side until golden brown. (about 3 minutes) Gently flip the chicken and cooke on the other side. As soon as you flip, add the slice of Swiss cheese on each piece of chicken. Cook the chicken for another 2-3 minutes until golden brown and the cheese has melted.
- Place about a tablespoon of the honey mustard on both the top and bottom of each bun half. Top the bottom bun half with a cooked chicken half and Swiss cutlet, top with a pickle slice. Put the cut lettuce and two tomatoe slices on the top half of the bun. Put the two halves together and secure with a long toothpick and serve with extra honey mustard on the side. Enjoy.
