Stuffed Chicken Parm Bread

Directions

1. 1

   Preheat the Blackstone griddle to medium heat and lightly oil the surface. Place a small pan of marinara on the griddle to warm, stirring occasionally.

2. 2

   Slice the Kaiser rolls in half. Scoop out some of the bread from the bottom halves to create a pocket, leaving enough structure to hold the filling. Set aside.

3. 3

   In a large bowl, combine the ground chicken, parsley, Tuscan Herb seasoning, salt, pepper, grated garlic, Parmesan, and olive oil. Mix gently until just combined.

4. 4

   Firmly pack the chicken mixture into the hollowed-out bottom halves of the Kaiser rolls.

5. 5

   Add a drizzle of olive oil to the griddle and place the stuffed rolls meat-side down. Cook until the chicken is golden brown and fully cooked, about 6–8 minutes.

6. 6

   Flip the rolls upright. Spoon warm marinara over the chicken and top generously with the mozzarella–provolone blend.

7. 7

   Cover with a dome and cook until the cheese is melted and bubbly, about 2–3 minutes.

8. 8

   Remove from the griddle and finish with a sprinkle of Tuscan Herb seasoning and fresh basil. Serve hot.