Chicken Bacon Ranch Pull (Printable Version)

Buttery potato rolls with juicy chicken, crispy bacon, melted cheese and a flavorful ranch herb butter glaze.

# Ingredients:

→ Breads

01 - 12 soft potato rolls (such as Martins or bakery brand)

→ Proteins

02 - 300 grams thin sliced deli chicken or leftover cooked chicken
03 - 150 grams thick-cut bacon, cooked crisp and crumbled

→ Cheese

04 - 200 grams Colby Jack cheese, freshly sliced
05 - 25 grams freshly grated Parmesan cheese

→ Dressing

06 - 120 milliliters refrigerated prepared ranch salad dressing

→ Herb Butter

07 - 85 grams unsalted butter
08 - 15 grams fresh chives, finely chopped
09 - 1 gram garlic salt or garlic powder
10 - 1 gram onion powder

# Steps:

01 - Set oven to 175°C. Line a large baking sheet with parchment paper to prevent sticking and facilitate cleanup.
02 - Cook bacon until crisp, then crumble into small pieces for even distribution throughout the rolls.
03 - Using a serrated knife, carefully slice each potato roll horizontally through the middle. Arrange the bottom halves side by side on the prepared baking sheet; set the top halves aside.
04 - Melt butter in a small saucepan over medium heat. Stir in chopped chives, garlic salt, and onion powder until fragrant and butter is bubbling gently.
05 - Using a pastry brush, coat the bottom halves of the rolls with one third of the herb butter, ensuring coverage into corners and edges.
06 - Place half of the Colby Jack cheese slices evenly over the bottom rolls, breaking slices to cover edges. Distribute shredded chicken evenly over cheese, then sprinkle with crumbled bacon.
07 - Spoon ranch dressing evenly over the bacon and chicken layer, then top with remaining Colby Jack cheese slices.
08 - Brush the cut side of the top roll halves with additional herb butter and place gently over the cheese layer.
09 - Brush remaining herb butter liberally over the tops and sides of the assembled rolls. Sprinkle with grated Parmesan cheese for a golden crust.
10 - Tent the baking pan loosely with aluminum foil and bake for 20 minutes to melt cheese and heat through.
11 - Remove foil and continue baking for an additional 5 to 10 minutes, or until tops are golden brown and crisp.
12 - Allow rolls to cool for one minute. Using a sharp knife, slice rolls apart carefully and serve warm. Offer extra ranch dressing for dipping if desired.

# Notes:

01 - Assemble filled rolls up to a day ahead and refrigerate unbuttered and uncheesed to preserve freshness. Add herb butter and Parmesan cheese just before baking.
02 - Reheat leftovers in oven or air fryer to restore crispness; microwaving is suitable for convenience but softens crust.
03 - Substitute cooked turkey for chicken or swap Colby Jack for cheddar or mozzarella for taste variations.

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