Ingredients
1 15-oz packaged 12-count potato rolls (i.e. Martin's)
·
1 lb thinly
sliced deli chicken
·
8 slices bacon cooked and crumbled
·
12 slices colby
jack cheese
·
1/3 cup prepared
Ranch salad dressing
·
1/2 cup butter
·
1 Tbsp chopped
fresh chives
·
1 tsp garlic
salt
·
1/2 tsp onion
powder
·
2 Tbsp grated
Parmesan cheese
Instructions
1.
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.
3.
In a small saucepan over medium heat, melt together the softened
butter, chives, garlic salt and onion powder.
4.
Brush the bottoms of the sliced rolls with about 1/3 of the
seasoned butter.
5.
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.
6.
Drizzle with Ranch
dressing. Top with the final layer of cheese.
7.
Brush liberally with butter
mixture. Place the tops on the cheese.
8.
Brush the remaining
seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
9.
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 desiredNext--->>> Full
