1. Finely dice Tomatoes and Dill Pickles then gently fold together in a bowl.  Cover and let set under refrigeration overnight.
2. In a bowl, make a brine with Vinegar, Sugar and Water.  Add Julienne Onions and Slivered carrots and let set under refrigeration overnight for pickling.
3. Thaw Pulled Chicken then toss in BBQ sauce until fully coated.
4. Place sauced Pulled Chicken onto parchment lined sheet pan and cook at 350° for 5-7 minutes. Hold in warmer until ready to serve for a hot sandwich or can hold under refrigeration overnight if serving as a cold sandwich.

To Build Sliders:

1. Drain the brine from the Pickled Onions and Carrots
2. Open Slider Buns and lay 1 Lettuce Leaf on each bottom Bun.
3. Using a #30 scoop (1 oz.) place sauced Pulled Chicken on top of the lettuce on each bun
4. Using a #60 scoop (1 Tbsp.), place pickled Onions and Carrots on top of the Pulled Chicken on each bun
5. Add 1 ½ tsp. of the Dill-Tomato Relish on each slider then top with Slider Bun and serve.