Ingredients
Equipment
Method
- Preheat the oven to 375°F and line a rimmed sheet pan with parchment paper.
- Slice the baguette lengthwise into two open halves. Pull out enough soft crumb to leave a 1/2-inch shell.
- Arrange the bread cut-side up and bake for 5 minutes to dry the surface slightly.
- Stir the Greek yogurt, ranch dressing, and ranch seasoning together until smooth.
- Fold in the chicken, bacon, 1 ounce of mozzarella, and most of the green onions.
- Divide the filling between the bread halves and press it gently into the cavities. Top with the remaining mozzarella.
- Bake for 15 minutes, until the cheese has melted and the filling reaches 165°F in the center.
- Rest for 3 minutes. Scatter the reserved green onions over the bread, then cut each half into two portions.
Notes
Refrigerate leftovers in an airtight container for up to 3 days and reheat at 350°F until hot and crisp at the edges. The filling can be mixed one day ahead, but wait to fill the bread so it does not become soggy. Cooked rotisserie chicken breast works well in place of home-cooked chicken.
