Cheesy Gouda chicken sliders are layered with a heap of flavor-forward ingredients from smoky Gouda to sun dried tomatoes, pickles, and mayo. They’re one of my favorite ways to use leftover chicken!
Why this recipe works
Gouda chicken sliders aren’t your typical slider recipe. A combo of smoky Gouda cheese, sun dried tomatoes, chicken, and pickles make them extra special. These bad boys use pre-cooked chicken, which means they come together quickly if you’re using leftovers. It’s as simple as layering all the ingredients over your slider buns, baking, and brushing with butter and Everything Bagel Mix. We love quick and easy appetizers around here.
This is one of those “just because it sounded good” recipes that Chef Antoine and I put together for one of our friends’ going out of town parties. Antoine wanted something that used chicken and sun dried tomatoes, and my mind immediately thought of Gouda cheese because of how amazing my Gouda and sun dried tomato cheese ball came out. Obviously, it was the perfect match.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We will start off with 1 1/2 pounds of cooked chicken breast, which means this recipe is perfect for using up leftovers. If it’s easier for you, feel free to use rotisserie chicken from the store.
CHEESE – We love Gouda cheese, especially the smoked variety! It adds a delicious element to these sliders. You can use regular Gouda or other similar cheeses such as Edam, Havarti, Fontina, or Monterey Jack. Pepper Jack would be great as well!
CONDIMENTS – Sliced pickles, sun dried tomatoes, and mayo add lots of flavor. The buns are topped with melted butter and Everything Bagel Mix to take it a step further. If you want more kick in your sliders, replace the regular mayonnaise with horseradish mayo!
BUNS – Regular slider buns or Hawaiian slider buns will both work well here.
How to Make Gouda Chicken Sliders
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375F.
- Cut cooked chicken into pieces that will fit on the buns.
- On a baking sheet, place all the bottom buns.
- Layer ingredients in this order: pickles, chicken, sun dried tomatoes, and shredded cheese. Do not add the top bun yet.
- Place pan in the oven and bake for 5 minutes to melt the cheese.
- Remove from oven and add mayonnaise to the top of the cheese on each bun.
- Put top buns in place and spread with melted butter. Top with Everything Bagel Mix.
- Bake another 20 minutes to brown the tops and warm through.
Frequently Asked Questions & Expert Tips
Absolutely. Though if you want to prepare the sliders and store them in the refrigerator, I would suggest using the shredded cheese as the first layer on the bottom bun. This way, there’s a barrier between anything with moisture and the buns to prevent them from becoming soggy. Layer all the ingredients then wrap the top of the dish with plastic wrap. When ready, continue with the recipe as stated, adding extra time if needed since they are going in chilled.
Store cooled leftovers sliders in an air-tight container kept in the refrigerator for up to 3 days. Rewarm in a 350F oven. If the tops of the buns are browning too much while reheating, simply remove them and re-add when all the other ingredients are heated through.
Serving Suggestions
Gouda chicken sliders are perfectly good all on their own, but who doesn’t love a good side? French fries, sweet potato fries, waffle fries, and potato chips are the few that I would reach for first.
These sliders are great for football parties, New Year’s Eve, or any occasion where you need something to snack on. Pair them with whatever you want, there are no rules here!
More Slider Recipes
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Gouda Chicken Sliders
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 12 slider buns
- ½ cup sliced sandwich pickles
- 1 ½ pounds cooked chicken breast
- ½ cup sun dried tomatoes
- 8 ounces shredded Gouda cheese
- ½ cup mayonnaise
- 2 Tablespoons melted butter
- Everything Bagel Mix to taste
Things You’ll Need
Before You Begin
- Gouda cheese adds a delicious element to these sliders. You can use regular Gouda or other similar cheeses such as Edam, Havarti, Fontina, or Monterey Jack. Pepper Jack would be great as well!
- We will start off with 1 1/2 pounds of cooked chicken breast, which means this recipe is perfect for using up leftovers. If it’s easier for you, feel free to use rotisserie chicken from the store.
Instructions
- Preheat oven to 375F.
- Cut cooked chicken into pieces that will fit on the buns.1 1/2 pounds cooked chicken breast
- On a baking sheet, place all the bottom buns.12 slider buns
- Layer ingredients in this order: pickles, chicken, sun dried tomatoes, and shredded cheese. Do not add the top bun yet.1/2 cup sliced sandwich pickles, 1/2 cup sun dried tomatoes, 8 ounces shredded Gouda cheese
- Place pan in the oven and bake for 5 minutes to melt the cheese.
- Remove from oven and add mayonnaise to the top of the cheese on each bun.1/2 cup mayonnaise
- Put top buns in place and spread with melted butter. Top with Everything Bagel Mix.2 Tablespoons melted butter, Everything Bagel Mix
- Bake another 20 minutes to brown the tops and warm through.
Expert Tips & FAQs
- Make Ahead – If you want to prepare the sliders and store them in the refrigerator, I would suggest using the shredded cheese as the first layer on the bottom bun. This way, there’s a barrier between anything with moisture and the buns to prevent them from becoming soggy. Layer all the ingredients up to step 4 (you can place the top buns back on). Wrap with plastic wrap and refrigerate. Continue with recipe as stated, adding extra time in the oven if needed.
- Store cooled leftovers sliders in an air-tight container kept in the refrigerator for up to 3 days. Rewarm in a 350F oven. If the tops of the buns are browning too much while reheating, simply remove them and re-add when all the other ingredients are heated through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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