Chicken and Bacon Sliders with Chopped Salad

Preheat oven to 350°F (175°C).

Arrange bacon in a single layer on a baking sheet and bake for 30 minutes, or until crispy.

While the bacon cooks, prepare the chopped salad. In a large bowl, combine the shredded lettuce, diced red onion, diced dill pickles, and diced banana peppers.

Add 1 cup of mayonnaise and the submarine dressing to the salad mixture. Mix well to combine, then cover and refrigerate until ready to use.

Split the chicken breasts in half lengthwise to create thinner cutlets. Season both sides generously with seasoned salt, black pepper, and Italian seasoning.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned chicken and cook for 6 minutes per side, until cooked through.

Remove the chicken from the skillet and let it rest on a wire rack for 5 minutes. Once rested, chop the chicken and the cooked bacon into small pieces.

Slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half on a baking sheet.

Set your oven to broil and toast the bottom rolls until lightly golden brown. Watch carefully to prevent burning.

Remove the toasted rolls from the oven. Spread a layer of mayonnaise on the cut side, then top with the provolone cheese slices.

Evenly distribute the chopped chicken and bacon mixture over the cheese. Place the top half of the rolls on top.

In a small saucepan, melt the remaining 2 tablespoons of butter. Stir in the garlic powder and 1 teaspoon of Italian seasoning.

Brush the garlic herb butter mixture all over the tops of the rolls.

Return the sliders to the 350°F oven and bake for about 5 minutes, or until the cheese is fully melted.

Remove the sliders from the oven. Carefully lift off the top slab of buns, spread the chilled chopped salad over the chicken and bacon layer, then replace the top buns.

Slice into individual sliders and serve immediately.