Preheat your oven to 375F. This temperature ensures that the sliders bake evenly and the cheese melts just right.
Line a 9×9-inch or 9×13-inch pan with aluminum foil and spray it with cooking spray to prevent sticking. This makes for an easy cleanup later.
Using a large serrated knife, slice the Hawaiian rolls in half so that you have a ‘slab’ of tops and a ‘slab’ of bottoms. Keep them connected; don’t pull the rolls apart. Place the bottom ‘slab’ in the prepared pan and set aside.
In a large bowl, add the diced chicken and pour in the ranch dressing. Stir gently to coat the chicken evenly with the dressing.
Evenly distribute the ranch-coated chicken over the bottom slab of rolls in the pan. This will be the heart of your sliders.
Next, evenly layer the Swiss cheese over the chicken. Ensure every bite gets that gooey goodness!
Place the top ‘slab’ of rolls back on the sliders, creating a sandwich of deliciousness.
In a medium microwave-safe bowl, add the butter and heat it on high power to melt, which should take about 1 minute.
Once melted, add the Dijon mustard, poppy seeds, dried minced onion, Worcestershire sauce, salt, and pepper to the butter. Whisk until well combined.
Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread it over the tops, allowing some of the mixture to pool at the base of the rolls.
Cover the pan with aluminum foil and let the rolls stand at room temperature for about 5 to 10 minutes. This resting time helps the flavors meld.
Bake the sliders covered for about 16 minutes or until the cheese has melted. Keep an eye on them to avoid burning.
After 16 minutes, uncover the sliders and bake for another 4 to 5 minutes, or until they’re done to your liking. The tops should be golden brown and delicious.
Once baked, remove the sliders from the oven and let them cool slightly. Slice them into individual sliders and serve immediately for the best experience!
