Crack Chicken Bacon Cheddar (Print Version)
Creamy chicken, bacon, and cheddar layered in soft rolls with a buttery, chive-topped finish.
# Ingredients:
→ Filling
01 -
450 g cream cheese, softened
02 -
28 g dry ranch dressing mix
03 -
2 teaspoons onion powder
04 -
1 teaspoon ground black pepper
05 -
1/3 cup (30 g) green onions, sliced
06 -
350 g cooked chicken, shredded
07 -
340 g bacon, cooked and crumbled
08 -
250 g shredded cheddar cheese, divided
→ Assembly
09 -
12 sandwich rolls, split
10 -
85 g unsalted butter, melted
11 -
2 tablespoons grated Parmesan cheese
12 -
2 teaspoons fresh chives, chopped
# Instructions:
01 -
Preheat the oven to 175°C and lightly grease a 23 x 33 cm baking dish.
02 -
Place softened cream cheese in a saucepan over medium heat and stir continuously until smooth and creamy.
03 -
Stir in the dry ranch dressing mix, onion powder, and black pepper. Remove from heat once fully incorporated.
04 -
Add sliced green onions, shredded chicken, crumbled bacon, and 115 g of the cheddar cheese to the cream cheese mixture. Mix thoroughly until uniform.
05 -
Spoon equal portions of the filling onto the bottom halves of the split sandwich rolls. Sprinkle remaining cheddar cheese evenly over the filling and cover with the top halves of the rolls.
06 -
Mix the melted butter with grated Parmesan cheese and chopped chives. Brush generously over the tops of the assembled rolls.
07 -
Arrange the prepared sandwiches in the greased baking dish. Bake uncovered at 175°C for 20 minutes or until cheese is melted and tops are golden.
08 -
Let sandwiches cool for 5 minutes before serving. Serve warm for best flavor and texture.
# Notes:
01 -
For extra crispiness, leave sandwiches uncovered during baking and closely monitor browning towards the end of cooking.