Holiday party season is quickly approaching. Which means that soon, many of us will subsist primarily off an impressive array of meat and cheese platters. For months. And months. And months.
I don’t know about you guys, but I often leave holiday parties feeling hungry. This despite my best efforts to stake out the kitchen. What can I say, most finger food just doesn’t cut it for my appetite. Especially when I’m throwing back all the champagne I can find. You know… in the spirit of the holidays. In any case, I’m always grateful when there are a few heartier options available.
These pesto chicken sliders are a great fix for hungry holiday party-goers and game day enthusiasts alike. They’re easy to make all at once, and when you’re making them, you get this really awesome sumo sandwich before you cut them up, which is just a thing of beauty. Better yet, they require almost no cooking skill. I don’t know if this even counts as a recipe. More of a strategic assembly, really.
Safe to say, you should probably make these for your party. Trust me, your guests tummies and tolerances will thank you later.
- 3 Tbsp olive oil
- 3/4 lb thinly sliced boneless, skinless chicken breast
- ⅓ c mayo
- 3 tbsp store-bought or homemade pesto
- ¼ c fresh basil leaves
- 2 roma tomatoes, sliced
- 14 oz foccacia
- 6 oz fresh mozzarella, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- Sprinkle the chicken with salt and pepper. Heat oil over medium-high, and cook chicken in olive oil in a skillet over (turning once) until done, about 5 minutes. Set aside, let cool slightly.
- With a bread knife, cut the foccacia in half height-wise so that you have a top and bottom.
- In a small bowl, combine the pesto with the mayonnaise.
- Spread evenly on both sides of the foccacia.
- Distribute the basil evenly across the bottom side of the foccacia.
- Distribute tomato slices evenly over the basil.
- Distribute mozzarella slices evenly over the tomatoes.
- Distribute chicken over the mozzarella.
- Top with remaining focaccia, and slice into however many sliders you want. I made 8, but they were fairly large - you could easily make 12 with this recipe.