2. In a medium saucepan combine butter, brown sugar, New Orleans Seasoning, vinegar and Cholula Hot Sauce. Bring to a boil, then reduce heat and simmer uncovered for 3 minutes. Stir in the shredded chicken to the hot sauce mixture, cover for 5 minutes allowing the chicken to warm through.
3. Meanwhile, arrange the slider rolls on a baking sheet. Warm in oven for 5-6 minutes.
4. Remove slider rolls from the oven. Split the rolls, layer with saucy buffalo chicken, ranch dressing and romaine lettuce. Add the slider top and fasten with a skewer. Serve warm.