Preheat your oven to 350°F so it’s ready to go once everything is assembled.

Remove the Hawaiian rolls from the packaging, but don’t pull them apart individually - you want to keep the entire loaf intact. Using a serrated knife, slice the rolls in half horizontally to create one large top and bottom layer, just like you would with a sandwich loaf. Set the tops aside for now.

In a large mixing bowl, combine the shredded chicken and BBQ sauce. Stir until every piece of chicken is coated in that smoky, sweet sauce - you want the flavor to hit every bite.

Place the bottom half of the rolls on a baking sheet, cut side facing up. Spoon the BBQ chicken mixture evenly across the rolls, spreading it right to the edges so every slider gets a good amount of filling.

Layer the chicken with bacon slices, making sure each section gets a piece or two, and then sprinkle the shredded cheese over the top. The bacon adds a savory crunch while the cheese will melt down into the chicken as it bakes.

Place the top half of the rolls back on, lining them up with the bottom layer. Brush the tops generously with melted butter, making sure to cover the entire surface. Finish by sprinkling BBQ seasoning across the buttered tops for an extra boost of flavor and a little color.

Transfer the baking sheet into the oven and bake for 10 to 15 minutes, or until the cheese is fully melted and the tops of the rolls are golden and slightly crisp.

Once out of the oven, let the sliders cool for a couple of minutes before pulling them apart and serving. They’re best enjoyed warm!