7 slices bacon cooked and crumbled
1 lb thinly sliced deli chicken
1 15-oz packaged 12-count potato rolls (i.e. Martin's)
1/3 cup prepared Ranch salad dressing
11 slices colby jack cheese
1 Tbsp chopped fresh chives
1/2 cup butter
2 Tbsp grated Parmesan cheese
1 tsp garlic salt
1/2 tsp onion powder
_ Instructions
Preheat the oven to 350°F. Line a large baking sheet with parchment
paper.
Using a serrated knife cut through the middle of the potato rolls. Place
the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened
butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about 1/3 of the seasoned
butter.
Layer 1/2 of the cheese on the bottom, then arrange the chicken and
bacon crumbles over the cheese. Break cheese slices if needed to fit.
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with
grated Parmesan cheese.
Cover loosely with foil. Bake covered for 20 minutes then uncover and
bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if
desired.
0 Comments