Stuffed Chicken Parm Bread

Directions

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. 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. 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. Firmly pack the chicken mixture into the hollowed-out bottom halves of the Kaiser rolls.
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. Flip the rolls upright. Spoon warm marinara over the chicken and top generously with the mozzarella–provolone blend.
7. Cover with a dome and cook until the cheese is melted and bubbly, about 2–3 minutes.
8. Remove from the griddle and finish with a sprinkle of Tuscan Herb seasoning and fresh basil. Serve hot.