2 pack of sliced Founders & Farmers provolone cheese
2 tbsp Founders & Farmers grated parmesan cheese
1/2 cup of melted garlic butter
How to make it
Preheat oven to 350°F.
Shred the chicken into a large bowl and toss with marinara sauce.
With a long, serrated knife, cut the brioche buns in half lengthwise, so that you have a slab of buns. Don't separate them as you want the buns connected. Place the bottoms of the buns in a 9x13 baking dish.
Brush the the bottoms and tops with garlic butter.
To assemble, start by layering down the provolone cheese, topping with the chicken mixture, and spread out evenly. Top with more sliced provolone cheese and then the tops of the buns.
Brush the tops heavily with garlic butter, and sprinkle with the grated parmesan cheese.
Bake for 20-25 minutes until the cheese is melted. Remove and let rest for 5 minutes before slicing and serving.
Share
1 package of Cal & Gary's mini brioche buns
1 Cal & Gary's roast chicken, shredded
1 cup Cal & Gary's marinara sauce
2 pack of sliced Founders & Farmers provolone cheese
