Buffalo Chicken Pull-Apart Sandwiches

Buffalo chicken pull-apart sandwiches are here to win your Super Bowl party!  OMG, I’m sorry I’m so annoying.My love for King’s Hawaiian rolls precedes my love for pull-apart sliders and sandwiches.  I can just pop those rolls in my mouth like a piece of popcorn!  It only seemed natural to meld two loves-buffalo chicken (anything) and sweet Hawaiian rolls-into one divine combination.This perfect party-food recipe layers juicy roasted chicken atop ranch-flavored cream cheese.  Top with cheddar and pepper jack because we need that melty, cheesy goodness for those pull-apart, cheese pull dreams.  Garlic butter keeps the tops of the rolls moist while adding flavor.

Learn from my mistake: Keep your rolls covered in foil while baking or risk unappetizing crunchy tops, bordering on burnt.  I made a few iterations of this before I figured that tip out.Trust me when I say your Super Bowl party (or any party…or dinner, for that matter) will benefit from these cheesy pull-apart sandwiches!

Buffalo Chicken Pull-Apart Sandwiches

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• Author: Amanda
• Yield: 4 to 6 servings 1x

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Description

Toasted sweet Hawaiian rolls are layered with ranch-flavored cream cheese, juicy roasted chicken, cheddar and pepper Jack cheese, then slathered with garlic butter to keep the tops moist and garlicky.  Bake until the cheese reaches melty, gooey perfection then set on the table and let everyone pull them apart!

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Ingredients

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• 1–1/2 pounds boneless, skinless chicken breast
• 1/2 cup chicken broth
• Hot sauce, to taste (preferably Frank’s Red Hot)

RANCH CREAM CHEESE:

• 4 ounces cream cheese, at room temperature
• 2 tablespoons buttermilk powder
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

TO ASSEMBLE:

• One 12-pack King’s Hawaiian Original Sweet Rolls
• 6 slices sharp Cheddar
• 6 slices Pepper Jack cheese
• 5 tablespoons butter, melted
• 1/2 teaspoon garlic powder

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Instructions

1. Preheat the oven to 400°.  Place the chicken breasts in a high-sided casserole dish and season generously with salt and pepper.  Add the chicken broth to the dish and transfer to the oven.  Cook for 30 to 35 minutes, until the chicken is cooked through.  Remove from the oven and remove the chicken from the broth.  Set aside; when cool enough to handle, shred into bite-sized pieces with your fingers or two forks.  Toss with enough hot sauce to coat.
2. While the chicken cooks, make the ranch cream cheese: combine all of the ingredients in a small mixing bowl and mash together to combine.  Taste for seasonings and adjust as necessary.
3. Split the rolls in half horizontally, trying to leave the rolls as one “loaf”.  Use a pastry brush to spread with some of the melted butter and toast in the oven until lightly golden, about 5 to 7 minutes.
4. To assemble, place the Pepper Jack cheese slices on the bottom rolls.  Spread the ranch cream cheese over the top of the cheese.  Pile the chicken on and arrange the Cheddar cheese slices on top of the chicken.  Place the top rolls on top.  Combine the garlic powder with any melted butter that remains and brush over the top of the rolls.  Place aluminum foil loosely around the rolls to cover (so the tops don’t burn!) and transfer to the oven.  Bake for 12 to 15 minutes, until the sandwiches are heated through and the cheese has melted.

• Category: Chicken, Party Food, Sandwiches & Wraps