Preheat oven to 350°F. Cut bread diagonally at 1-in. intervals, slicing only to within 1 in. of loaf bottom. Cut 1-in. slices diagonally in the other direction to create diamond-shape wedges, again cutting only to within 1 in. of loaf bottom.
Wrap this pull-apart loaf in foil and take it to a tailgate party. Then warm it on a grill until the cheese is melted.
Servings and Ingredients
|1||(16-oz) loaf Hy-Vee Bakery Asiago bread|
|Hy-Vee nonstick cooking spray|
|2 c.||Hy-Vee shredded Colby-Jack cheese, divided (8 oz)|
|2 c.||Hy-Vee shredded rotisserie chicken|
|½ c.||Hy-Vee Hickory House K.C.Kiss BBQ sauce, plus more for dipping|
|½ c.||sliced red onion|
|2 tbsp.||chopped cilantro|
Things To Grab
- Baking sheet
- Medium bowl
Line a baking sheet with foil and coat with cooking spray. Place bread on baking sheet. Tuck half of cheese in between the bread slices.
Combine chicken, barbecue sauce and red onion in a medium bowl. Tuck the mixture in between the bread slices over the cheese. Add remaining cheese over the top, pressing down to pack between the slices.
Spray a piece of foil with cooking spray. Loosely place foil over bread, coated side down, and bake for 15 minutes or until cheese has melted. Uncover and bake for 10 minutes more or until bread is golden. Cool slightly and sprinkle with cilantro.
If desired, serve with additional sauce for dipping, or drizzle some sauce over the bread just before serving.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 30mg
- Sodium: 350mg
- Total Carbohydrates: 15g
- Protein: 11g