In a small skillet, fry the bacon pieces until crispy. Transfer the bacon to a bowl lined with paper towel while you prepare the bread.
Place the bread on a foil lined baking sheet, using enough foil to wrap around the bread once ready to bake. Using a bread knife, cut the bread into squares lengthwise and widthwise, without cutting through the bottom of the bread.
Use your hands to gently pull each cut side apart and sprinkle half of the ranch powder inside. Place pieces of chicken, bacon and slices of cheese randomly between pieces of the cut bread, making sure to tuck them down slightly. Sprinkle the remaining ranch dressing on top.
Pour the melted butter all through the cut pieces of bread, making sure to cover all of the bread. Sprinkle the green onions on top.
Wrap the bread in the foil and bake at 350°F (175°C) for 15 minutes. Remove the foil and continue to bake for 8-10 minutes longer, until cheese is melted and bread is toasty. Serve immediately.
- Serves: 8
- Prep Time:
- Cook Time:
- 1 loaf round sourdough or caprese bread
- 4 slices bacon, chopped
- 1 cup (250 mL) shredded roasted chicken
- 1 (28 g) package of ranch dressing powder
- 16 oz (455 g) marble cheddar cheese, thinly sliced
- 3/4 cup (175 mL) butter, melted
- 1 green onion, chopped