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.