Thursday, February 18, 2010

Recipe: Barbeque Ranch Sandwiches

1 10 ounce package 12 inch Italian bread shell (thin crust Boboli)
Nonstick cooking spray
1 1/2 (6 ounce) cups shredded Colby-Jack cheese
1 cup cooked shredded chicken
2 tablespoons barbecue sauce
6 slices packaged ready to serve cooked bacon
1 1/2 cups shredded lettuce
2 tablespoons finely chopped sweet onion
1 tablespoon ranch salad dressing
1 medium tomato, sliced

Preheat oven to 450 degrees.

Place bread shell on baking sheet, bottom side up; spray with nonstick cooking spray.

Using a pizza cutter, cut bread shell in half.

Sprinkle cheese over both halves of bread.

In a small bowl, stir together chicken and barbecue sauce.

Top one bread shell half with chicken mixture and bacon slices.

Bake for 7 to 9 minutes or until cheese is melted and bacon is crisp.

Cool on baking sheet for 2 minutes.

Meanwhile, in a medium bowl, stir together lettuce, onion, and ranch salad dressing.

Spoon lettuce mixture on top of chicken and bacon topped bread shell half; top with tomato slices.

Invert remaining bread shell half over toppings.

To serve, cut into quarters to make four wedges.

Makes 4 sandwiches.

Mixing Bowl magazine 2010
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