Toasted Chicken Parmesan Sliders

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of olive oil.

Wash 3 medium fresh carrots and 1 medium fresh cucumber. Peel the carrots. Cut both the carrots and cucumber into finger-sized sticks. Place them in a serving bowl, cover, and refrigerate until ready to serve alongside 1/2 cup of ranch dressing.

Keep the 12 slider buns connected if possible. Use a long serrated knife to slice the entire block of buns horizontally in half to create a top sheet and a bottom sheet. Place the bottom sheet of buns into the prepared baking dish.

Take the 1.5 lb of leftover crispy baked chicken tenders (from Day 2) and slice them into pieces that fit neatly onto each individual slider bun. Arrange the chicken pieces evenly across the bottom sheet of buns.

Spoon 1 cup of mild marinara sauce evenly over the chicken pieces, then sprinkle 1.5 cups of shredded mozzarella cheese uniformly over the sauce.

Place the top sheet of slider buns over the cheese. In a small microwave-safe bowl, melt 2 TBSP of unsalted butter, then stir in 1/4 tsp of garlic powder and 1/2 tsp of dried oregano. Brush this seasoned butter evenly over the tops of the buns.

Cover the baking dish loosely with aluminum foil to prevent the tops of the buns from burning while the chicken heats through. Bake in the preheated oven for 15 minutes.

Remove the aluminum foil and continue baking for an additional 7 to 10 minutes, until the cheese is completely melted and bubbly, and the tops of the rolls are golden brown and toasted.

Let the sliders cool for 5 minutes in the dish, then slice them into individual portions. Serve warm with the chilled carrot and cucumber sticks and ranch dressing on the side.