There are certain foods that require a plate, a fork and reasonably good manners.
These sliders are not one of them.
Mississippi Comeback Chicken Sliders are cheesy, buttery, a little messy and exactly the kind of thing that disappears from the pan while everyone insists they only had “one.”
They also bring a Mississippi favorite to the table: comeback sauce.
If you’ve spent much time eating your way across the Magnolia State, chances are you’ve encountered some version of this creamy, tangy sauce. It’s good on everything from fried pickles and onion rings to burgers, fries and, in this case, chicken.
Best of all, this recipe starts with a rotisserie chicken, because Sunday supper doesn’t always need to mean standing over the stove all afternoon.
Mississippi Comeback Chicken Sliders
For the sliders:
- 1 package Hawaiian sweet rolls
- 3 cups shredded rotisserie chicken
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar or Monterey Jack cheese
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the comeback sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon chili sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- A dash of hot sauce
- Black pepper to taste
Preheat the oven to 350 degrees.
Mix all comeback sauce ingredients together and set aside.
Without separating the rolls, slice the entire package horizontally. Place the bottom half in a lightly greased baking dish.
Spread a generous layer of comeback sauce over the rolls, then pile on the shredded chicken, bacon and cheese. Add another drizzle of sauce before placing the tops of the rolls back on.
Mix the melted butter with garlic and onion powder and brush it over the tops.
Cover loosely with foil and bake for about 15 minutes. Remove the foil and bake another 5 to 10 minutes, until the tops are golden and the cheese is gloriously melted.
Serve them hot with extra comeback sauce for dipping.
Add a bowl of fresh fruit, potato salad or a few ears of sweet corn, and supper is handled.
These are also perfect for football Saturdays, tailgates, birthday parties or those nights when everybody seems to wander into the kitchen asking the same question: “What’s there to eat?”
Just don’t expect leftovers.
Some recipes are called comeback for a reason.
