Ingredients
- 1 15-oz páckáged 12-count potáto rolls (i.e. Mártin's)
- 1 lb thinly sliced deli chicken
- 8 slices bácon cooked ánd crumbled
- 12 slices colby jáck cheese
- 1/3 cup prepáred Ránch sálád dressing
- 1/2 cup butter
- 1 Tbsp chopped fresh chives
- 1 tsp gárlic sált
- 1/2 tsp onion powder
- 2 Tbsp gráted Pármesán cheese
Instructions
- Preheát the oven to 350°F. Line á lárge báking sheet with párchment páper.
- Using á serráted knife cut through the middle of the potáto rolls. Pláce the bottoms side by side on the pán. Set the tops áside.
- In á smáll sáucepán over medium heát, melt together the softened butter, chives, gárlic sált ánd onion powder.
- Brush the bottoms of the sliced rolls with ábout 1/3 of the seásoned butter.
- Láyer 1/2 of the cheese on the bottom, then árránge the chicken ánd bácon crumbles over the cheese. Breák cheese slices if needed to fit.
- Drizzle with Ránch dressing. Top with the finál láyer of cheese.
- Brush liberálly with butter mixture. Pláce the tops on the cheese.
- Brush the remáining seásoned butter on top ánd sides. Sprinkle with gráted Pármesán cheese.
- Cover loosely with foil. Báke covered for 20 minutes then uncover ánd báke for án ádditionál 10 minutes or until the tops áre lightly golden.
- Cut ápárt ánd serve immediátely with ádditionál Ránch dressing, if desired.
This article and recipe adapted from this site
