INSTRUCTIONS
2
Carefully slice the rolls in half, being sure to keep them connected as a single unit as they are split into tops and bottoms.
3
Remove the top and place the bottom section in a 9×12-inch baking dish.
4
Sprinkle the bottom with about 1 cup of the shredded cheese (make sure it is spread out – this helps prevent the bread from getting soggy).
5
Top the cheese with DLM Rotisserie Chicken. Drizzle the hot sauce and either the ranch or blue cheese dressing evenly over the chicken and spread with a spoon. Top with rest of shredded cheese.
6
Place the top half of the roll on top and brush evenly with melted butter. Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
7
Remove from oven, and cut into 12 individual sliders. Garnish each sandwich with a little diced celery for crunch, if desired.
