Pesto Chicken Pull-apart Sliders

Makes 5 pieces
1 cup shredded chicken
2 tablespoons good-quality pesto
½ cup grated cheese
½ cup grated mozzarella
1 packet Venerdi sourdough sliders
3 tablespoons garlic butter, melted

1. Preheat oven to 180 degrees
2. Place the shredded chicken and pesto into a bowl. Toss to evenly coat the
chicken. In another bowl mix the two cheeses together.
3. Without separating the buns, cut horizontally the way through. Place the bottom
half of the rolls cut-side up on a piece of tinfoil that’s large enough to wrap it all
up once you’ve filled the buns.
4. Pile the pesto chicken onto the buns. Spread out evenly.
5. Sprinkle the cheese blend on top.
6. Brush half of the garlic butter over the cut-side of the top half of the bread.
7. Place the top piece of bread over the filling. Brush the garlic butter over the top
and fold the tinfoil around it all.
8. Bake in the oven for 15 minutes until heated through. Bake another 5-7 minutes
uncovered.
9. Pull apart and enjoy.