This quick Chicken Cordon Bleu slider idea became my weeknight lifesaver the first week I needed to feed a hungry family with minimal fuss and maximal flavor. I discovered it one busy evening when I had a package of raw chicken fingers, a box of tray buns, and a craving for something nostalgic but easier than the traditional breaded roulade. The result kept the familiar flavors — ham, Swiss, and seasoned chicken — but turned them into a hand-held, shareable form that reheats beautifully. The sliders are salty, creamy, and slightly sweet from the tray buns, and they always disappear faster than I expect.

What makes these sliders special is the shortcut approach that keeps textures balanced: crispy or pre-cooked chicken fingers provide a meaty base, thin deli ham layers add savory moisture, and slices of Swiss melt into a beautiful blanket that ties everything together. Brushing the buns and chicken with a simple garlic-herb butter before baking adds depth and ensures a golden, slightly crisp top. I like to use a trusted brand like King's Hawaiian for the tray buns and Boar's Head deli ham when entertaining, but budget-friendly options work perfectly for everyday meals.

Ingredients

• Tray slider buns: 1 package (12-count) tray slider buns, preferably slightly sweet rolls such as King's Hawaiian or a similar soft dinner roll. The slight sweetness balances the salty ham and creamy cheese.
• Chicken fingers: 8 to 10 chicken fingers cut in half horizontally so each finger yields two shorter pieces. Use raw ones and precook according to package directions, or ready-to-eat frozen fingers for faster assembly.
• Butter blend: 1/2 cup (1 stick) unsalted butter melted, mixed with 1/2 teaspoon dried parsley, a pinch of dried thyme, and 1/2 teaspoon garlic powder. This forms a simple herb butter to brush the buns and chicken.
• Deli ham: 12 thin slices of deli ham such as Boar's Head Black Forest or honey ham. Choose thin slices so the meat folds easily over the chicken without making the slider bulky.
• Swiss cheese: 8 slices of Swiss cheese. Tear or fold slices to cover all the chicken pieces evenly; substitute Gruy8re for a nuttier profile.

Instructions

Preheat oven: Set the oven to 3506F. Allow at least 10 minutes so the oven reaches temperature and the top browns evenly during the final bake. Precook chicken if needed: If your chicken fingers are raw, cook them fully according to package instructions before assembly. For frozen pre-cooked fingers, warm them slightly if desired. Cutting fingers in half horizontally makes each slider more balanced and creates more surface area for cheese to melt around the chicken. Prepare the buns: Slice the tray buns in half horizontally, keeping the bottom tray intact so the sliders stay together during assembly and baking. Place the bottom half on a rimmed baking sheet if your tray does not come on a baking-safe sheet. Make herb butter: Melt 1/2 cup unsalted butter in a small bowl. Stir in 1/2 teaspoon dried parsley, a pinch of dried thyme, and 1/2 teaspoon garlic powder. Use a pastry brush to apply a light layer to the top and bottom bun surfaces and dab a little on each chicken piece to boost flavor. Assemble layers: Arrange the cooked chicken pieces on the bottom buns in a single layer. Add four slices of Swiss, tearing or folding to cover the chicken evenly. Layer the 12 slices of deli ham on top of the cheese, then cover the ham with the remaining Swiss slices so each slider has cheese both under and over the ham for a beautiful melt. Top and brush: Place the top tray buns over the cheese. Brush the remaining herb butter generously across the bun tops for color and flavor. Bake: Roast in the preheated oven for 15 to 20 minutes, until the tops are golden brown and the cheese is fully melted. Visual cues: edges of the bun should be deepening in color, and cheese should be bubbling along the seams. Rest and serve: Remove from the oven and let rest 3 to 5 minutes. The cheese will be extremely hot, so rest time helps the filling set slightly for easier slicing and serving.

Storage Tips

Store leftovers in a single layer in an airtight container or wrapped tightly with plastic wrap and foil. In the refrigerator they will keep for up to three days; check for any off odor or sogginess before reheating. For longer storage, freeze fully assembled and baked sliders after allowing them to cool slightly. Wrap the pan tightly with plastic wrap and aluminum foil or transfer sliders individually into freezer bags. To reheat from frozen, bake at 3506F for 18 to 25 minutes until warmed through and cheese bubbles. For crisp tops, finish under a broiler for 1 minute while watching closely.

Ingredient Substitutions

Swap the Swiss for Gruy8re or provolone for a different flavor profile; Gruy8re offers a nuttier tang while provolone melts very smoothly. For a turkey variation, replace ham with thin-sliced turkey deli meat. Choose cooked chicken breast strips instead of breaded fingers to reduce breading if desired; if using plain cooked chicken, brush a light seasoned mayo on the bottom bun to add moisture. Use a dairy-free cheese and vegan butter to make a dairy-free version, and select certified gluten-free slider buns to make them gluten-free, noting that texture will differ slightly.

Serving Suggestions

Serve these sliders with crisp, tart sides to cut through the richness: a simple vinegar-based coleslaw, dill pickle slices, or a fresh mixed greens salad with lemon vinaigrette pairs nicely. For game day, add a side of honey mustard or a warm honey-Dijon dipping sauce. Garnish assembled sliders with thinly sliced green onions or a sprinkle of paprika on the buttered top for visual appeal. These are great for casual gatherings and kid-friendly lunches alike.

Cultural Background

The original Chicken Cordon Bleu is a European classic of poultry wrapped around ham and cheese, often breaded and pan-fried or baked. The slider version takes that layered combination and adapts it to American casserole-style convenience, using tray buns developed for mass casual entertaining. This handheld adaptation preserves the core concept — protein, ham, and Swiss — while embracing speed and shareability that are hallmarks of modern comfort cooking in the United States.

Seasonal Adaptations

In winter, use smoked ham and Gruy8re with a mustard-heavy butter for deeper flavors. In summer, lighten the sliders by swapping in a lemon-herb butter and serving alongside a bright tomato and cucumber salad. Holiday variations include cranberry mustard glaze and a rosemary-buttered top for festive color. Small technique changes — such as briefly toasting the bottom bun before assembly — can also adjust texture to match the season.

Meal Prep Tips

Assemble the sliders the night before and cover tightly in the refrigerator. Keep the butter brushed on and bake straight from chilled for an extra 3 to 5 minutes. If freezing for later use, par-bake until cheese melts lightly, cool, wrap tightly, and freeze. To reheat, either thaw overnight in the refrigerator and bake until hot, or bake from frozen at 3506F allowing additional time.

These sliders are simple but satisfying: reliable for entertaining, adaptable for dietary needs, and quick enough for weeknight dinners. Try them with different cheeses or add a touch of mustard between layers to make them your own — then enjoy the inevitable requests for the recipe.