Preheat the oven to 350° F. Line a baking dish or baking sheet with parchment paper.
In a bowl, mix together ¼ cup (½ stick) unsalted butter, melted, 2 Tablespoons chopped fresh parsley, 2 Tablespoons grated parmesan cheese, 2 teaspoons dry ranch seasoning, 1 teaspoon garlic powder and ½ teaspoon dried dill until combined. Set aside.
Place the bottom of the 12 Hawaiian Rolls, sliced in half lengthwise onto the prepared baking sheet.
Use a pastry brush to spread 1/2 cup ranch dressing on both halves (1/4 cup on each half) of the cut side of the Hawaiian rolls.
Now time to layer the filling. On the bottom half of the rolls on the baking sheet, layer t1 pound sliced deli chicken, ¾ cup crumbled, cooked bacon and then the 2 cups shredded cheddar cheese.
Place the top half of the Hawaiian rolls on top of the filling.
Brush the top of the rolls with the prepared butter mixture.
Place an aluminum foil on top (try to make sure the foil doesn’t touch the rolls.)
Bake for about 10-15 minutes or until the sliders are heated through and the cheese has melted.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.