> 3 cup shredded rotisserie chicken
> 1 cup barbecue sauce
> 1 (15 oz) pkg Arnold Potato Slider Rolls
> 12 dill pickle slices
> 2 cups grated pepper Jack cheese
> 3 tbsp melted butter
Preheat oven to 350°F. Line a small rimmed baking sheet or rectangular casserole dish with parchment.
In a medium bowl, stir together the chicken and barbecue sauce until well coated.
Place bottom half of rolls in prepared dish, making sure to keep the individual rolls connected.
Spoon chicken mixture on top, spreading in even layer. Top with the pickles and cheese. Add top half of rolls. Brush top with the butter.
Bake 12–15 min., until golden brown on top and cheese has melted. Let stand 5 min. Remove from pan using edges of parchment.