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Chicken Stuffed Rolls

A new Lidl shop opened near us recently and they have a lovely in store bakery where they bake fresh rolls and other baked goods.  I confess I am a bit of a glutton when it comes to fresh rolls and such.  They are like a siren to a seaman.  They call to me.

They have these really lovely cheese rolls.  They aren't round like most buns, but shaped like diamonds and have a nice amount of cheese on top.  Baked perfectly so that the cheese isn't burnt. They are like a sour dough kind of a roll. 

I had the last of the leftover roast chicken to use up and so I decided to make a filling that I could stuff the rolls with and then toast them in the oven.  I do love a hot sandwich or baguette, don't you? 

I shredded the chicken and mixed it with a goodly amount of cheese. I used a mix of mild and strong Cheddar cheese and some Dutch Gouda which has great melting properties and a lovely flavour.

Along with that I added some thinly sliced spring onions, or scallions as you might call them in North America. My friend Tina's husband Tony grew them this summer and they did really well. We have been treated to several bunches of them now and I think they are still producing.  They are just gorgeous!

Far superior to any you might find in the shops, which begs the question, just how long does it take our fresh fruit and veg to reach our grocery store shelves?  I reckon it is a lot longer than we might these.  These fresh spring onions are like nothing I have ever tasted. They are crisp and delicious!  We love them! 

I moistened the mix with some Caesar salad dressing because I love the flavour, but you could just as easily use ranch if you like, or any other creamy dressing that calls your name!

Once I mixed all of that together, I stuffed it into the split rolls and then toasted them in the oven in a covered casserole, so that they wouldn't get too crisp, and yet the cheese would melt and everything would melt together in a most delicious way!

We had these sandwiches hot with some vegetable sticks for a beautiful lunch!!  They were really delicious!

The cheese was all gooey, and the chicken well flavoured with the dressing, and those delightfully crisp spring onions added just the right texture and amount of sharpness!

As you can see I filled them generously.  I was taught from a girl that if you want to make a good sandwich you never stint on the filling.  A good sandwich has to be filled generously or all people will taste is the bread.  And whilst these are mighty tasty rolls, I wanted the filling to shine! 

A little bit messy to eat, but all good sandwiches, especially hot ones, can be a tad bit messy to eat.  It only adds to their tastiness! 

I wish I could adequately show you just how delicious these were with my photography, but alas, the pictures don't really do these tasty babies justice!

You will just have to take my word for it. These sandwiches were the bomb!

Yield: 4

Chicken Stuffed Rolls

prep time: 5 minscook time: 15 minstotal time: 20 mins
These are delicious!  Serve hot with some potato chips or vegetable sticks for a really tasty lunch or with something more substantial for a main meal.


4 large crusty rolls
2 large single boneless, skinless chicken breasts, poached and shredded
(Or the equivalent of leftover roasted chicken breast meat, shredded)
120g four cheese blend (generous cup)
2 spring onions, trimmed and finely sliced
a generous grinding of black pepper
pinch of salt
220g ranch or Caesar dressing


Preheat the oven to 190*C/375*F/ gas
mark 5.  Have ready a baking dish with sides large enough to hold all of
 your rolls in a single layer.

Mix together the
 chicken, cheese, spring onions, seasoning and salad dressing to combine
well.  Slice your rolls in half through the middle horizontally.  Spread
 a portion of the chicken filling onto the bottom of each roll, dividing
 it equally.  Top with the tops of the rolls.  Cover and seal in the
baking dish with some aluminium foil.  Bake for 10 to 15 minutes until
the cheese has melted and they are heated through.  Let stand for about
10 minutes prior to serving.

Created using The Recipes Generator

I think this filling would also make a great grilled sandwich. I would brush the outsides of the bread with a bit more Caesar salad dressing prior to grilling in that case and use a nice thick whole wheat bread, grilling them in a hot skillet until tasty toasty and just right!  Bon Appetit! 

Marie Rayner
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  1. Replies
    1. They were quite yummy Monique. I am in love with that bread. I wish I didn't like bread quite so much as I do! xo


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