1. Prepare your oven and baking sheet: Preheat your oven to 375 F (190 C). Line a large baking sheet with parchment paper for easy cleanup. This prevents the rolls from sticking and makes transferring them a breeze.

2. Mix the buffalo chicken filling: In a medium bowl, combine the shredded or diced cooked chicken with the buffalo wing sauce. Stir until the chicken is thoroughly coated. The chicken should look vibrant orange and evenly sauced.

3. Assemble the slider base: Carefully slice the entire slab of Hawaiian rolls horizontally, separating the tops from the bottoms without breaking them apart individually. Place the bottom halves of the rolls onto the prepared baking sheet.

4. Layer the chicken and cheese: Spread the buffalo chicken mixture evenly over the bottom halves of the rolls. Next, sprinkle the shredded mozzarella cheese generously over the chicken. If using, add the crumbled blue cheese on top of the mozzarella.

5. Add the tops and butter: Place the top halves of the rolls back onto the cheese-covered bottoms. In a small bowl, melt the butter and brush it evenly over the tops of the rolls. This will help them turn golden brown and add a rich flavor.

6. Bake until golden and bubbly: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the tops of the rolls are lightly golden brown. Keep an eye on them to prevent over-browning.

7. Slice and serve: Once baked, remove the sliders from the oven. Let them cool for a minute or two before slicing them into individual sliders. Serve immediately with ranch or blue cheese dressing and celery sticks on the side.