It is simple, filling and a unique way to change up the old grilled ham and cheese sandwich appearance.
In an effort to be creative with what I usually stuff inside the braided bread, I decided to make a simple variation on BBQ Chicken Pizza and make a bread braid out of it.
Since we’ve been salivating over this new BBQ sauce, what better way to put it to use? An easy, filling, delicious meal that my kids love to help with.
This particular version turned out fantastic! How can you go wrong with melted cheese, tender chicken, spicy red onions and tangy barbecue sauce all wrapped up in chewy, soft bread?
I’ve included pictures below the recipe for a quick how-to on cutting the dough strips and braiding the bread. I promise it’s easy!
Two Years Ago: Mango Lassi
Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
- 1 recipe French Bread Rolls
- 2 cups shredded, cooked chicken
- 1 red onion, sliced into thin half moons
- 1 1/2 cups barbecue sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- Preheat the oven to 400 degrees.
- After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
- Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
- Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Recipe Source: My Kitchen Cafe
With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
Then, using your fingers, pinch the dough together to seal the long seam at the bottom of the braid and any other small seams you may see. It may look a bit lumpy but I promise you won’t care once it is baked to golden perfection.