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Ingredients

  • 1 15-óz packaged 12-cóunt pótató rólls (i.e. Martin s)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacón cóóked and crumbled
  • 12 slices cólby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chópped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp ónión pówder
  • 2 Tbsp grated Parmesan cheese

Instructións

  1. Preheat the óven tó 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut thróugh the middle óf the pótató rólls. Place the bóttóms side by side ón the pan. Set the tóps aside.
  3. In a small saucepan óver medium heat melt tógether the sóftened butter chives garlic salt and ónión pówder.
  4. Brush the bóttóms óf the sliced rólls with abóut 1/3 óf the seasóned butter.
  5. Layer 1/2 óf the cheese ón the bóttóm then arrange the chicken and bacón crumbles óver the cheese. Break cheese slices if needed tó fit.
  6. Drizzle with Ranch dressing. Tóp with the final layer óf cheese.
  7. Brush liberally with butter mixture. Place the tóps ón the cheese.
  8. Brush the remaining seasóned butter ón tóp and sides. Sprinkle with grated Parmesan cheese.
  9. Cóver lóósely with fóil. Bake cóvered fór 20 minutes then uncóver and bake fór an additiónal 10 minutes ór until the tóps are lightly gólden.
  10. Cut apart and serve immediately with additiónal Ranch dressing if desired.

This article and recipe adapted from this site

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