Skip to main content

Barbecue Chicken bread with bacon, red onions and cheddar

Laid back sunday here.  Before my surgery, I threw some chicken and barbecue sauce in the crockpot, let it cook for 6 hours, then shredded it.   It got a nice gorgeous dark color on it.   I cooled it, froze it in ziploc bags and promptly forgot about it.   I stumbled across it in the freezer earlier this week and thought that I would use it in this recipe.

1)  Go see Buns In My Oven's pics.   Right now.   They are far superior to mine.   I cannot photograph brown foods, and I am far too heavy handed with the cheese for good pictures.   In a vain attempt to make it a pretty final picture I had reserved some of the chopped onion and bacon for garnish.  

2) This can be made on anything.   I forgot to buy Italian bread, so I used long sub rolls.   It would be great on bulky rolls, pizza crust, pita bread, naan.   

3) I had no reserved sauce to drizzle over the top, next time I'll make sure I do, just for that extra added oomph.

Huge thanks to Karly at Buns in My Oven for this recipe!   Seriously, go look at her pictures.    :)

* Exported from MasterCook *

                          Barbecue Chicken Bread

2 Italian sub rolls, sliced longways
  1 1/2           cups  shredded cooked chicken
  1                cup  your favorite barbecue sauce -- plus more for drizzling (I used Sweet Baby Rays)
     1/2           cup  shredded cheddar cheese (I guesstimated, I never measure cheese)
  4             slices  center cut bacon -- cooked and chopped (I did mine in the Cuisinart Griddler)
     1/4           cup  diced red onion

Heat the oven to 350*  Line a baking sheet with foil.   Lay out bread halves on sheet.    Heat the chicken and sauce together until heated through and well coated.    Spoon onto the bread halves.   Sprinkle with bacon, chopped onion (reserve some for garnish if desired) and cheddar cheese.   Bake for 10 to 15 minutes, until the cheese is bubbly and melted.    Garnish with reserved items.

Slice and serve with the additional barbecue sauce for drizzling or dipping.  

Source  ""


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f