BBQ Chicken And Cheese Bundt Pan Sandwich

If you haven't already made the Slow Cooker Balsamic Chicken Thighs I shared with you a couple of weeks ago, do so now. I'll wait.

While the chicken is cooking, run to the grocery store and pick up two tubes of refrigerator crescent rolls or crescent roll dough sheets and a package of sliced cheddar cheese.


When you get home from the store, preheat the oven to 350 degrees. Then pull out a Bundt pan from your collection (I know you have one) and spray it lightly with nonstick spray. Open the dough and, leaving them rolled up, wrap them around into the bottom of the pan and pinch them together. Bake for 30-32 minutes, until it's golden brown. Pull it out of the oven and let it cool for about 10 minutes. Then turn it out of the pan and let it cool completely, at least an hour.

Got your chicken ready? Good. Now shred it and mix in just enough of your favorite barbecue sauce to hold it together.

Cut the bread ring all the way through. Place the decorative side back into the pan, matching it up as best you can. 

Layer the slices of cheese all the way around the ring in the pan, overlapping the edges so they fit. Then add the shredded chicken in another layer and finish with the other half of the bread.

Bake the finished sandwich at 350 degrees for about 10 minutes, until the cheese is all melted and the chicken is heated all the way through.

Flip the hot sandwich out of the pan and cut into wedges. And there's nothing better that hot, cheese, barbecue sandwiches, right?

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