2 1/2cupsshredded cooked chicken breast or rotissere chicken
9 to 12slider rolls*, sliced in half
9 to 10slicesSargento Pepper Jack Cheese
sesame seeds, for topping
Preheat the oven to 325 degrees F.
In the bowl of a food processor, add the mayonnaise, Greek yogurt, chipotle chiles in adobo sauce, cilantro and lime juice. Pulse until well combined, scraping down the sides of the bowl as needed. In a large bowl, add the shredded chicken. Pour the chipotle mayonnaise sauce over the chicken and mix until combined.
In a 9x9 baking dish, layer the bottom half of the rolls in the bottom of the dish. Spread the chicken over the bottom half of the rolls and then layer with Pepper Jack cheese. Top with remaining half of the rolls.
Pour the butter over the top of the sandwiches or spread with a pastry brush. Sprinkle with sesame seeds. Cover the sandwiches with tin foil and bake in the oven for 20 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and serve immediately.
*Depending on the size of the dinner rolls, you may be able to fit 9 or 12 rolls in the baking dish.