Grilled Ranch Bread Food

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

HIDDEN VALLEY RANCH BREAD

Steps:

• Spread the butter and then sprinkle the dressing mix evenly on the bread halves. Place under the broiler for 2-3 minutes, until golden and the butter begins to seep and bubble. Serve hot.

RANCH GRILLED BREAD

Steps:

• 1. Mix package of dressing with butter or margarine.
• 2. Spread on tops of bread.
• 3. Grill or broil until golden brown.

GRILLED RANCH CHICKEN FILLET SANDWICHES

Steps:

• In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally.
• Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun.

RANCH GARLIC ROLLS

Steps:

• In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
• On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
• Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the rolls are golden brown, about 15 minutes. Serve immediately.

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

"GRILLED" RANCH BREAD

Steps:

• Cream the butter with the dressing mix; spread evenly on the bread halves.
• Place under the broiler for 2-3 minutes, until golden and the butter begins to seep and bubble.
• Serve hot.

GRILLED GARLIC BREAD

Steps:

• Preheat grill. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butterside down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.

RANCH BREAD

Steps:

• Slice bread almost whole way through being careful to still leave it connected at bottom of loaf.
• Put bread on a sheet of aluminun foil large enough to fold up around the loaf.
• Melt butter, add the remaining ingredients to the melted butter and mix.
• Spread this mix in the slices in the bread.
• I use a tablespoon and put one spoonful between each slice.
• There will be a little of the butter mix left, I usually pour this over the top of the bread.
• Wrap aluminun foil up around sides of loaf, leaving the top exposed.
• Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up.
• Enjoy!

GRILLED FRENCH BREAD

Steps:

• In a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper.
• Heat over medium heat until margarine is melted.
• Stir in Parmesan cheese.
• Cut French bread in half lengthwise.
• Place bread, cut side down, on an uncovered grill directly over medium coals.
• Grill about 2 minutes or until toasted.
• Turn cut side up.
• Brush with margarine mixture.
• Grill for 1 to 2 minutes more.
• To serve, cut into 2-inch slices.