Ingredients:

  • 1 pack (12 count) Whole wheat or Light Brioche Slider Rolls
  • 1 lb Boneless Skinless Chicken Breast, poached and shredded
  • 6 slices Low sodium Provolone cheese, halved
  • 1/2 cup Basil Pesto
  • 1/4 cup Sun dried tomatoes, chopped and drained
  • 1/4 tsp Red pepper flakes
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 1 tbsp Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. Slice the entire pack of brioche rolls in half horizontally using a serrated knife.
  3. Place the bottom half of the rolls into a lightly greased 9x13 inch baking dish.
  4. Spread the 1/2 cup basil pesto evenly across the bottom slab of rolls.
  5. Layer the 1 lb shredded chicken over the pesto, pressing down slightly to compact it.
  6. Distribute the 1/4 cup chopped sun dried tomatoes and 1/4 tsp red pepper flakes over the chicken.
  7. Cover the filling with the 6 halved slices of provolone cheese.
  8. Place the top half of the rolls back on, pressing down firmly to lock the layers.
  9. Whisk the 2 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp dried oregano in a small bowl.
  10. Brush the oil mixture over the tops of the rolls and sprinkle with 1 tbsp Parmesan cheese.
  11. Bake for 20 minutes until the cheese is bubbling and the tops are golden brown.