Crack Chicken Sandwiches Bacon Cheddar (Print Version)
Sandwiches filled with creamy chicken, cheddar, and crispy bacon inside soft rolls with a buttery finish.
# Ingredients:
→ Filling
01 -
16 ounces cream cheese, softened
02 -
1 ounce dry ranch dressing mix
03 -
2 teaspoons onion powder
04 -
1 teaspoon ground black pepper
05 -
1/3 cup green onions, sliced
06 -
2 1/2 cups cooked shredded chicken
07 -
12 ounces cooked bacon, crumbled
08 -
2 1/2 cups shredded cheddar cheese, divided
→ Assembly
09 -
12 sandwich rolls, split
10 -
6 tablespoons unsalted butter, melted
11 -
2 tablespoons grated Parmesan cheese
12 -
2 teaspoons fresh chives, chopped
# Steps:
01 -
Preheat oven to 350°F and lightly grease a 9 x 13 inch baking dish.
02 -
Place softened cream cheese in a saucepan over medium heat and stir continuously until smooth and creamy.
03 -
Stir in dry ranch seasoning, onion powder, and ground black pepper. Remove from heat when fully incorporated.
04 -
Add sliced green onions, shredded chicken, crumbled bacon, and 1 cup of the shredded cheddar cheese to the warm cream cheese mixture. Mix thoroughly until evenly blended.
05 -
Place the bottom halves of the split sandwich rolls evenly across the base of the prepared baking dish.
06 -
Spread the chicken and cheese mixture evenly over the roll bottoms.
07 -
Sprinkle the remaining shredded cheddar cheese over the filling, then position the roll tops.
08 -
Brush the tops with melted butter, then sprinkle with grated Parmesan and chopped chives.
09 -
Cover the dish with foil and bake for 25 minutes.
10 -
Remove the foil and bake an additional 5 to 8 minutes or until the bread tops are golden brown.
11 -
Let stand briefly before slicing. Serve warm.
# Notes:
01 -
Ensure cream cheese is fully softened before melting for a smooth base.
02 -
For best flavor, use freshly cooked and crumbled bacon.