01 -
Set your oven to 180°C and grease a large 22x33 cm oven dish generously so nothing sticks.
02 -
Grab your rolls, and with a long, sharp bread knife, slice them horizontally without pulling them apart.
03 -
Arrange the bottom halves of the rolls inside the oven dish, making sure there's no space between them.
04 -
Spread slices of Emmental across the buns evenly, tearing pieces as needed to cover everything completely.
05 -
Take the shredded roast chicken and toss it with the honey drizzle mixture until every piece is coated nicely.
06 -
Lay the honey-coated chicken on top of the cheese layer, spreading it out for equal portions in every slider.
07 -
Without covering, bake it for about 15 minutes so the cheese melts and everything heats through.
08 -
While that's baking, whisk together the butter, cayenne, garlic seasoning, salt, and smoked paprika in a small bowl.
09 -
Once the bottoms are done, place the top halves of the rolls back on, making sure they're perfectly lined up with the base.
10 -
Generously brush your seasoned butter mixture all over the tops and edges of the rolls.
11 -
Pop the dish back in the oven for another 15–20 minutes and bake until the tops are beautifully golden and crispy.
12 -
While waiting, mix the shredded slaw together with the coleslaw sauce. Adjust the sauce amount to your liking.
13 -
Take the dish out of the oven, and carefully lift off the entire top layer of the buns in one go.
14 -
Cover the chicken with the coleslaw mixture, spreading it evenly. Replace the top buns and optionally brush more butter for extra flavor.