Comments on: Chicken Cordon Bleu Sliders

By: Bob Holmes

Bob Holmes — Fri, 24 Apr 2026 10:23:40 +0000

Really liked these. Loved the airport story. Reminds me of my dad. Thanks.

By: Charlie

Charlie — Mon, 20 Apr 2026 08:17:00 +0000

I’ve made a lot of slider recipes and these are the first ones where the top didn’t just go soft. The panko layer stayed crisp. I used rotisserie chicken and didn’t mess with it, and that was the right call. Everything stayed good and didn’t get soggy.

By: Pete

Pete — Sun, 19 Apr 2026 19:41:36 +0000

Made these for a family thing. I had the ham sliced thinner than usual and I’m glad I did because it didn’t overpower anything. The top gets crunch without being dry. Really liked.

By: Fran

Fran — Sat, 18 Apr 2026 22:10:45 +0000

I tried these side by side with another slider recipe I usually make and this one won. The layering makes more sense than rolling everything. The topping is what sets it apart. Next time I might add a little more Dijon, but otherwise I wouldn’t change anything.

By: Tammy

Tammy — Fri, 17 Apr 2026 22:58:40 +0000

These were so good. I used rotisserie chicken and had the deli slice the ham extra thin like you suggested, and it made a difference. The top stayed crisp while the inside was soft and melty, and they came apart without falling apart. Reheated a couple the next day in the oven and it held up really well. I am making them again this weekend. Great dinner.