Skip to Content

Spinach Artichoke Dip Chicken Sliders with Bacon and Roasted Red Peppers

Sharing is caring!


The ultimate fried chicken sandwich of all chicken sandwiches!! NOT. KIDDING. This turned out to be THE BEST chicken sandwich I have ever tasted. Yep. It was THAT good. And so easy it’s just silly!! I mean seriously. Convenience fried chicken breast filets smothered in 3 cheeses, with baby spinach leaves, spinach artichoke dip, red onion, roasted red peppers, and bacon crumbles, all piled onto a warmed and buttered ciabatta roll! Fried chicken sandwich nirvana for sure!!  

(*Disclaimer: I am not being paid for this post, just sharing a few of my favorite things.)


Your mouth watering yet? Ours are, (my hubby peeked over my shoulder and now wants another one!), because this crazy sounding concoction wins the prize!

I always thought, how wonderful would it be to top a chicken sandwich with something super fun like spinach artichoke dip?! So I finally tried it, and all I can say is….holy WOW. Why did I wait so long?? This is FANTASTIC. 

And it all starts with a newly discovered product that makes this sandwich go a WHOLE lot faster, easier, and with almost NO mess. A couple of spatulas, a couple of knives, and a fork was all I dirtied. How’s THAT for easy cleanup, right?!

Below is the chicken that I’ve been playing with, and I could not be happier with it! You’ll find these breaded chicken breast filets at your local Aldi, and they are a my new go-to when I don’t have the energy, nor the desire, to make a huge mess!  





They’re nicely coated and seasoned, although you can add some pepper if you’d like, right before they go into the oven.

*Line your baking sheet with foil so that you don’t have to wash it later! (Spray the foil first, though, or it might stick.)





This is what side one looks like after baking. Not bad, eh?!! And the breading doesn’t fall off, either.  Another big win-win! 





For this sandwich, I used some small, sandwich-sized ciabatta rolls. You really just need to warm them 2-3 minutes in the oven when the chicken is almost done. But I added butter to them, inside and out. Just a light buttering, and they worked beautifully!!





Who wouldn’t want to fill all those little nooks and crannies with creamy, melty butter, right?! 





So, during the last 15 minutes of baking time, I PILED them with freshly grated parmesan cheese first, then shredded mozzarella and provolone cheese blend by *Sargento. (*Their cheese just seems to melt the best for me. I use it for pizzas and casseroles, too!) 





Don’t be stingy with the cheese! You want it to smother the chicken, and a little of it to flow down onto the baking sheet.Those crispy pools of melted, browned cheese are worth fighting for! 





Don’t you want to just reach in there and snap off a little of that yummy crispy cheese?!! Above is mine, and I did just that!!

It took everything I had not to sneak some of my hubby’s!! (*Below.) 





Wait. That’s the smaller one for me. 

Let’s grab the BIG one! 

I turned it around so that you can still see some of that delicious and juicy chicken! 





Just place some fresh baby spinach leaves on top of the buttery, warm ciabatta roll bottom, and top with a cheese-smothered chicken filet. 

Then, the real surprise comes! The DIP.

*This is the brand that I used and I admit, I DID test-taste a few bites.

Like 10. 

Ok. Someone please take the dip away from me now. 





It not only added a whole layer of fabulous flavor, it also added a surprise creaminess that was totally unexpected and was absolutely HEAVENLY. 





For us anyways, every great sandwich must have a little crunch and a little bite to it. And red onion provides just that. We like a delicate crunch and flavor, so I always slice the onion paper thin. It’s a lot easier on your system to digest, too! 





To up the flavor even more, I love to add roasted red peppers to sandwiches, wraps and anything that could use not only a pop of flavor, but a little bling, too!

I mean, look how pretty they are. That gorgeous ruby red makes it really shine! 





Just pile on as many as you like! They have a delicate, sweet flavor to them, so no worries that it will make it hot. Just the opposite. 





For extra crunch and flavor, I added bacon. Because…I mean…BACON.

Must have bacon. 





Is this not a thing of beauty?!!





We do eat with our eyes first. And this is picture-perfect! What food dreams are made of. 





No matter what side you’re looking at in planning the ultimate bite, from first taste to last, it truly is a remarkable sandwich dream come true! 





So, if you’re craving a REALLY good fried chicken sandwich, skip the drive-thu and just make these babies! Even better, make a whole baking sheet full, and serve these incredible “Spinach Artichoke Sliders with Bacon and Roasted Red Peppers” for your Super Bowl Party! Your guests may take up residence, though. Fair warning. 

I seriously am crossing my fingers that you make this, though. Because they are just too good, too easy, (and dirty almost no dishes!), to just pass them by.

Save this recipe to Pinterest and your social medias for safe keeping!

Hope you all enjoy! And have a fantastic weekend! 


Spinach Artichoke Dip Chicken Sliders

Spinach Artichoke Dip Chicken Sliders

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

The best fried chicken sandwich you'll ever taste! So easy to make, too!


  • ciabatta bread slider/sandwich squares, buttered inside and out, warmed
  • fresh baby spinach leaves
  • breaded chicken breast filets, baked
  • grated fresh parmesan cheese
  • shredded mozzarella and provolone blend cheese
  • spinach artichoke dip
  • thinly sliced red onion
  • roasted red pepper strips
  • crispy peppered bacon crumbles, 1 - 2 strips per sandwich


    Preheat oven to 400º, (or temperature suggested per your product). Line a baking sheet with foil and spray with no-stick butter-flavored spray.

    Place filets onto baking sheet and bake first side for 20 minutes (or according to your product instructions). Turn filets and bake half of the second amount of time, for this 10 more minutes.

    Remove from oven and top filets with shredded and grated cheese as desired. Bake 5 minutes.

    Remove from oven and place ciabatta rolls onto baking sheet. Bake 3 - 5 more minutes more until cheese is fully melted and rolls are warm. Remove from oven.

    Top bottoms of rolls with fresh baby spinach leaves, remove filets with a spatula and place on top of spinach. Top filets with spoonfulls of dip, red onion, roasted red pepper strips, and bacon crumbles. Place on roll tops. Serve hot and enjoy!

Print Friendly, PDF & Email

Skip to Recipe