01 -
Set your oven to 350°F and spray a 9x13 pan with non-stick spray to keep everything from sticking.
02 -
Using a serrated knife, slice the entire block of rolls horizontally in one motion, leaving the rolls connected.
03 -
Lay the bottom layer of sliced rolls inside the greased pan, pressing gently so everything fits just right—no gaps or overlaps.
04 -
Spread out the provolone cheese on the bottom rolls, breaking pieces if needed to fully cover everything.
05 -
Stir the shredded chicken with the hot honey sauce until everything is well coated and nice and saucy.
06 -
Evenly spread the chicken mixture over the cheese, trying to give each section an equal amount.
07 -
Put it in the oven, uncovered, and bake for 15 minutes so the cheese melts and the chicken warms up fully.
08 -
As it bakes, melt the butter and whisk it together with garlic powder, smoked paprika, salt, and cayenne until smooth.
09 -
Carefully line up and lay the top rolls over the hot chicken layer so it matches the bottom rolls perfectly.
10 -
Using a brush, coat the top of the rolls generously with the buttery mixture, making sure to cover every inch, even the sides.
11 -
Pop it back in the oven for another 15-20 minutes until the tops get golden and crisp.
12 -
While everything bakes, toss together the coleslaw and dressing in a bowl, adjusting the dressing until it tastes just right.
13 -
Take the dish out of the oven and gently lift off the top layer of rolls in one piece.
14 -
Spoon the coleslaw evenly across the chicken layer, then put the top layer of rolls back on. Add more butter on top if you like, for extra flavor.