These tasty little Chicken Cordon Bleu Sliders are an easy, interesting way to mix up the weeknight menu in your meal plan.

Have I ever talked about my love of sliders with you all before? I mean, first of all, sandwiches of pretty much any kind are one of my favorite things to throw onto my weekly menu. I figure anything that is not your basic deli sandwich or pb&j can be a great weeknight meal. Make a sandwich and put it in the toaster oven or panini maker to toast and melt the cheese – poof! Instantly more delectable. Add an egg, even better! Bacon is *chef’s kiss*.

And don’t even get me with the sides to any kind of sandwich-esque meal. Chips, fruit, fries/tater tots, salad, or soup, it all goes! I never tire of throwing a sandwich of any kind into rotation. And let’s be clear… a sandwich is anything with bread on both sides. Bagels count. Sliders, like this recipe count, pitas – sure let’s go there! I’m not putting restrictions on the sandwich-making game.

It sometimes pays in this regard to live in my house, because Josh is the king of making a good sandwich. I can’t exactly put my finger on what he does to make it better, but it just is. If I were to make a sandwich for lunch – boring, I’ll pass. If Josh offers to make me a sandwich, I’m raising my hand and jumping in with both feet (Editor’s Note: you’re jumping in…to the sandwich?).

So what makes these sliders so special and different? Well, for one thing, I’m calling them chicken cordon bleu because the basic ingredients are the same for the making of that classic. Chicken, ham, Swiss cheese, and dijon mustard. Can’t go wrong with ingredients like that. For another thing these are such an easy meal. This is one of those meals we will often make on a Sunday. Josh whips it up and we chow down while we play a board game as a family. Nothing better. Easy, casual ,and flavorful!

The other thing that might be unexpected is that we use pretzel slider buns. I highly recommend this option. We’ve made these with just regular slider buns and they were fine and good. But then we tried it with pretzel buns and we were all over it. It instantly just made it better! I do believe that was Eden’s suggestion. Important to give credit where credit is due.

We have not tried Hawaiian rolls, which we often use for sliders. I’m sure that would be good, but the salty top of the pretzel bun just kind of adds a different flavor to your tastebuds that compliments the Swiss and dijon really well. If you wanted to, you could swap honey mustard or stone ground for the dijon. We have not tried that, but it is an option for those who don’t like dijon mustard (Editor’s Note: *gasp*), and we are all about trying all the mustards (we used to get teased by our adult siblings for never having fewer than five varieties of mustard in the fridge…).

And if you can’t find pretzel sliders – I know King’s Hawaiian makes them…and they also make pretzel buns! So you would just have a bigger “sandwich” and we have done that before and it is also just divine. Same idea, just a bigger portion. We use the same cooking method for those, too.

Sliders are a great way to mix up the weekly menu and not make it feel so boring or like something you’re always having. Kids will love it and it is just easy, which as a parent of five kids, some days you just want easy without having to leave your warm home and buy take out.

Put this on your menu and let me know what you all think!