This is something that we put together ourselves, but here is what you will need.
Prep Time: 20 min. Cook time: About 1 hour Serves 2
1 loaf French bread
10 slices of cheese – we used provolone
3 chicken breasts
12oz. bottle of hot sauce
2 packets of ranch mix
3 cloves of garlic
butter (about 3 tablespoons)
Crumbled Blue cheese
parsley
Liquid ranch *optional
Cut the load of bread in half and then down the middle, so you will have 4 pieces. (The recipe only covers 2 pieces of bread, but you can use all 4 if you like. With only 2 pieces we had chicken left over.
Melt the butter, (the amount you use it up to you) we used about 3 tablespoons.
Get your chicken boiling on the stove, and once that is done – Shred it! If your wife has a KitchenAid Mixer it makes it all worth while. It shreds chicken like a dream!
Once you have shredded the chicken place it in a pan on the stove, add both packets of ranch seasoning, and 12 oz. hot sauce. Mix it around. Salt and pepper to taste. Let it cook on low.
Melt the butter, and then add the 3 cloves of garlic. We crushed our own. Spread the garlic on two of the pieces of bread. Put 5 pieces of cheese on each piece of bread (you can use more if you want)
Put the 2 quarter pieces of bread in the over for about 15 minutes at about 325 degrees, just enough to melt the cheese.
Next, pile the chicken mixture evenly on the bread, and put it back in the over about 15 more minutes. or until the bread it nice and toasty.
After it is toasted to your liking, pull it out, drop on some blue cheese crumbles, and hit it with some liquid ranch dressing (optional) and sprinkle on the parsley.
All Done!
This was only made to serve 2, but you can use all 4 quarters of the bread. We had plenty of leftovers!
Nance Co. 