Hearty, golden bread boats filled with tender chicken, sweet bell pepper and melted cheese make a superb hot snack or quick lunch. A creamy tomato base keeps the filling especially juicy, while baking gives the tops a deeply appetizing golden crust.
Ingredients
- Sesame bread rolls (or hot dog/burger buns) — 4–5 pcs.
- Cooked chicken, shredded — 200–300 g (7–11 oz)
- Red bell pepper, finely chopped — 1 pc.
- Onion, finely chopped — 1 pc.
- Heavy cream — 100 ml (1/2 cup)
- Tomato paste or sauce — 1–2 tbsp
- Hard cheese, grated — 150–200 g (5–7 oz)
- Vegetable oil — for frying
- Salt, black pepper, paprika — to taste
- Fresh herbs — for serving
- French fries — for serving (optional)
Step-by-step recipe
- Prepare the rolls: cut off the tops and carefully remove some of the crumb to form neat ‘boats’. Arrange them in a long baking dish.
- Heat a skillet with a little oil. Sauté the onion for 2–3 minutes until softened, then add the bell pepper and cook for another 3–4 minutes.
- Add the chicken to the vegetables and warm through quickly.
- Pour in the cream, add the tomato paste, season with salt, pepper and paprika. Stir and simmer for 3–5 minutes until the sauce thickens slightly.
- Sprinkle a little grated cheese over the bottom of each roll, spoon in the hot creamy chicken filling and finish with the remaining cheese.
- Bake at 180–200°C (356–392°F) for 8–10 minutes, until the cheese is fully melted and the tops are golden.
- Serve hot, scattered with fresh herbs. Delicious with French fries.
Nutritional value per serving
| Calories | ~637 kcal |
| Protein | ~40 g |
| Fat | ~29 g |
| Carbohydrates | ~51 g |
| Fiber | ~3 g |
| Sugars | ~7 g |
| Sodium | ~1000 mg |
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Tips and variations
- Bread base: long hot dog buns, brioche rolls or ciabatta all work well. You can lightly toast the cut sides in the oven so the base stays pleasantly firm.
- Cream swap: use sour cream or milk with a little butter; tomato paste can be replaced with a thick tomato sauce.
- Filling additions: mushrooms, corn, peas, chili peppers or garlic, to taste.
- Cheese: choose good melters such as mozzarella, gouda, cheddar or a blend.
- Make ahead: the filling can be prepared in advance and refrigerated for up to 2 days; reheat before assembling.
FAQ
Can I use a different meat instead of chicken?
Yes, turkey, roasted pork or beef all work well. Shred or finely chop the meat, and reduce the warming time in the skillet to 1–2 minutes.
What can I use instead of cream to make the dish lighter?
Use sour cream with 10–15% fat or milk with 1 tsp cornstarch for gentle thickening. Tomato sauce also gives the filling a creamier texture.
How do I keep the bottoms from getting soggy?
Lightly toast the ‘boats’ in the oven for 3–4 minutes first, and always add a layer of cheese on the bottom — it creates a protective barrier between the bread and the juicy filling.