This post is sponsored by Pepperidge Farm, but the content and opinions expressed here are my own.
The pencils, backpacks, and notebooks are beginning to crowd the stores. It seems like only yesterday that summer began, but it’s already time to start thinking about those first days back to school.
It’s not all about the classroom list of supplies, though. Well-packed back to school lunches are just as important. But you don’t want to send the kids back with the same boring sandwiches. Make it a great start to a great new year with our Honey Mustard Chicken Sliders made with Pepperidge Farm® Bakery Classics Slider Buns.
Sliders are just fun. Cute and mini and they make me happy. Like sandwiches, which happen to be my favorite food group anyway, the thing about sliders is that you can make them in so many different ways. The flavors, however, just seem to pop in smaller form. They’re also perfectly-sized for children’s lunches.
A great bun for any slider are Pepperidge Farm® Bakery Classics Slider Buns. Available at Walmart in the bread aisle, these are quality buns made with premium ingredients along with no high fructose corn syrup, no color of flavors from artificial sources, and 0g trans fat per serving. There are a wide variety of flavors of Pepperidge Farm® Bakery Classics Slider Buns to choose from. For our Honey Mustard Chicken Sliders, though, I decided to go traditional with the White Slider Buns. The Wheat Slider Buns would be great, too.
Not only are these Honey Mustard Chicken Sliders a delicious lunchbox option, and so much better than a bologna sandwich, but you can also surprise the kids with them as a snack after school, as well. Make a batch and keep the happiness coming at lunchtime, snacktime, anytime. They’re that easy and quick.
For these Honey Mustard Chicken Sliders, you will first need a bag of Pepperidge Farm® Bakery Classics Slider Buns. Again, we chose the White Slider Buns. Preheat the oven to 375.
Lay out all 12 buns on a baking sheet. Remove the tops and set aside.
Fold two slices of thinly-sliced chicken lunch meat on each.
Top the chicken with a slice of provolone cheese each. Break in half and layer both sides on each other if the cheese is too large for the bun. Add a few leaves of fresh spinach on each slider. Tear off any large stems. Then, place the tops of the buns back on.
But that’s not all! Now comes the honey mustard for our Honey Mustard Chicken Sliders. Melt 3 tablespoons of butter. Mix in 1 tablespoon of honey and 1 tablespoon whole grain mustard. Brush over the top of the sliders.
Then bake for about 15 minutes, or until the cheese is melted, the buns are toasted, and the chicken lunch meat is just slightly crisp on the edges. Now that is a lunch the kids will look forward to!
- 1 pkg Pepperidge Farm® Bakery Classics Slider Buns
- 1 9oz pkg chicken lunch meat, thinly sliced
- 12 slices provolone cheese
- 1 cup fresh spinach leaves
- 3 tbsp butter, melted
- 1 tbsp honey
- 1 tbsp whole grain mustard
- Preheat oven to 375.
- Place buns on a baking sheet. Remove tops. Fold 2 slices of chicken lunch meat on each.
- Top with one slice provolone cheese on each.
- Sprinkle with fresh spinach, removing large stems.
- Add back tops of buns.
- Mix 3 tbsp melted butter, 1 tbsp honey, and 1 tbsp whole grain mustard. Brush over sliders.
- Bake for 15 minutes, or until cheese is melted and buns are toasted.