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Lunch
Chopped Club Sliders
By: Chance Cozby
Easy cold chopped club sliders that travel well for any occasion using Tillamook Sharp Cheddar Farmstyle Slices.
35MINserves 24 sliders
Ingredients
24 savory slider rolls
1lb chicken breast, cooked and diced
10 slices of bacon, cooked and chopped
½ head iceberg lettuce, chopped
3 Roma tomatoes, chopped
½ cup Mayonnaise
1 tbsp pickle juice
Pinch of dried parsley
Pinch of dried dill
Pinch of paprika
Pinch of salt
Pinch of black pepper
Chicken seasoning
1⁄2tsp seasoned salt
1⁄4tsp black pepper
1 tsp avocado oil
Cover a sheet pan with parchment paper and cook bacon at 400 degrees in oven for 20-22 minutes. Place bacon on paper towel to drain grease.
While bacon is in the oven, season chicken breast with seasoned salt and black pepper.
Heat a large skillet at medium heat, add avocado oil to pan.
Cook chicken for approximately 4 minutes per side or until internal temperature reaches at least 155.
Set the chicken aside and the internal temperature will continue to rise to 165. Allow to cool and chop into small bite size pieces.
While chicken is cooling, chop your lettuce and tomatoes.
In a large mixing bowl add chicken, bacon, lettuce, tomato, mayo, pickle juice and seasoning. Mix well.
Layer 6 slices of Tillamook Cheddar Cheese on both sides of slider rolls as shown in video.
Tip: Add Sharp Cheddar Farmhouse Slices on top and bottom of slider rolls to keep the bread fresh.
Evenly spread out your chopped club mix and place slider rolls on top.
Slice, serve and enjoy.
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Meet the chef
Chance Cozby
Chance Cozby, also known as 3 Pieces of Pecan, is a popular home chef, loved by his followers for this straightforward approach to cooking and charming personality. Cozby unwinds in his kitchen in Arizona after his days working in the golf industry. His love of cooking is attributed to his parents, as he grew up in the kitchen with his mother and he often smoked ribs and brisket with his father on a custom smoker that Chance now uses at his home. The name 3 Pieces of Pecan is in honor of his father, as he regulated the temperature on his smoker by keeping 3 pieces of pecan wood in the firebox.
