Name: Creamy Chicken Bacon Ranch Sandwiches with Cheesy Hawaiian Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2½ cups cooked, shredded chicken breast (boneless and skinless); 16 ounces cream cheese, softened; 1 ounce dry ranch dressing mix; 2 teaspoons onion powder; 1 teaspoon fresh cracked black pepper; ⅓ cup thinly sliced green onion; 12 ounces cooked crumbled bacon; 2½ cups mild shredded cheddar cheese, divided (1 cup and 1½ cups); 12 count sweet Hawaiian rolls, sliced in half; 6 tablespoons salted sweet cream butter, melted; 2 tablespoons grated parmesan cheese; 2 teaspoons finely chopped fresh chives; 2½ cups chicken broth; 1 (15.25-ounce) can southwest corn with poblano and red peppers, do not drain; 1 (10-ounce) can mild Rotel diced tomatoes and green chilies, do not drain; 1 (1-ounce) packet ranch seasoning mix; 1 tablespoon onion powder; 1 tablespoon chili powder; 1 teaspoon kosher salt; 1 teaspoon cracked black pepper; 3 medium-sized boneless skinless chicken breasts; 1 (15.25-ounce) can black beans, drained and rinsed; 1¼ cups cooked and crumbled smoked bacon; 1 (8-ounce) package cream cheese, cubed; 2 cups fresh shredded Colby and Monterey Jack cheese; 1½ tablespoons chopped fresh cilantro (optional garnish)

Jump to Recipe· 4.1 from 10 reviews

I’m so excited to share my Creamy Chicken Ranch Sandwiches with Cheesy Hawaiian Rolls recipe with you! This sandwich is one of my all-time favorites because it combines rich, creamy textures with tangy, savory flavors, all nestled in soft, sweet Hawaiian rolls. The tender shredded chicken and ranch-infused cream cheese mixture make every bite irresistibly comforting. Trust me, once I made it, it quickly became my go-to when I want a crowd-pleasing meal that feels special but is surprisingly simple to prepare.

Why You’ll Love This Recipe

I love how this recipe balances creamy richness with just the right hint of zest from the ranch seasoning. The sharp cheddar cheese layered inside melts perfectly over the shredded chicken, creating a warm, gooey experience that feels indulgent without being overwhelming. The sweet Hawaiian rolls contrast beautifully with the savory filling, giving each bite that sweet-and-salty magic.

What I appreciate most is how easy it is to make. There’s no need for complicated steps—just mix, layer, and bake. Whether I’m hosting a casual dinner, prepping for a potluck, or simply elevating a weeknight meal, this recipe never fails to impress. It brings together familiar ingredients in a way that feels new and comforting.

Ingredients You’ll Need

The image shows a close-up of six soft, golden brown sliders placed tightly together in a clear glass baking dish. Each slider bun is topped with a light sprinkling of crumbs and small green herb pieces. The sliders are filled with a creamy white chicken salad mixed with bits of herbs and red onion, layered with melted orange cheese that slightly drips over the sides. The background is a white marbled surface, giving a clean and bright look to the whole image. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are simple yet every single one plays an essential role in creating the perfect balance of flavor, texture, and color. From the cream cheese that adds velvety richness to the cheddar cheese that brings sharpness, to the fresh green onions and chives offering a pop of color and freshness, each component harmonizes beautifully.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Cream cheese (16 ounces, softened): This is the creamy base that makes every bite so rich and luscious.
Dry ranch dressing mix (1 ounce): Adds the signature tangy, herby flavor that lifts the whole sandwich.
Onion powder (2 teaspoons): Provides subtle depth and savoriness.
Fresh cracked black pepper (1 teaspoon): Gives just the right amount of heat and complexity.
Green onion (⅓ cup, thinly sliced): Offers a fresh crunch and mild sharpness.
Cooked, shredded chicken breast (2½ cups): The hearty protein foundation of the filling.
Mild shredded cheddar cheese (2½ cups, divided): Melts beautifully, adding gooey cheesiness.
Sweet Hawaiian rolls (12 count, sliced in half): Their softness and subtle sweetness are essential for the perfect sandwich.
Salted sweet cream butter (6 tablespoons, melted): Used to brush the tops, ensuring golden, buttery rolls.
Grated parmesan cheese (2 tablespoons): Adds a hint of nutty savor on top.
Fresh chives (2 teaspoons, finely chopped): A lovely fresh garnish to brighten the presentation.

Directions

Step 1: Preheat the oven to 350°F (175°C). Slice the Hawaiian rolls horizontally and place the bottom halves on a baking sheet lined with parchment paper or foil.

Step 2: In a large bowl, combine the softened cream cheese, dry ranch dressing mix, onion powder, and black pepper. Blend until smooth and creamy.

Step 3: Stir in the shredded chicken, green onions, and half (1 cup) of the cheddar cheese until evenly combined. The filling should be thick, creamy, and easy to spread.

Step 4: Spread the creamy chicken mixture evenly across the bottom half of the rolls.

Step 5: Sprinkle the remaining 1½ cups of cheddar cheese over the top of the filling to create that perfect cheesy layer.

Step 6: Place the top halves of the rolls on, then brush them with melted butter and sprinkle the grated parmesan cheese over the tops.

Step 7: Cover the sandwiches with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown and the cheese is melted.

Step 8: Remove from the oven, sprinkle chopped chives over the top, and let rest for 5 minutes before slicing and serving.

Servings and Timing

This recipe makes 12 sandwich servings, perfect for feeding a family or a small gathering. The prep time is about 15 minutes since it mostly involves mixing and layering, while the cooking time totals roughly 25 minutes. Altogether, you’re looking at about 40 minutes from start to finish, including resting time after baking. It’s a fantastic option for a weeknight dinner when you want something hearty but speedy to pull together.

How to Serve This Creamy Chicken Bacon Ranch Sandwiches with Cheesy Hawaiian Rolls Recipe

The image shows a close-up of a group of soft golden-brown buns arranged in a square shape, with one bun pulled away revealing three layers inside. The top layer of the bun is light golden with a crumbly textured crust sprinkled with small green herbs. Below that, there is a thick layer of melted bright orange cheese, rich and stretchy, dripping down slightly. The bottom layer is creamy white filling mixed with bits of chicken and herbs, soft and moist, held together by the white fluffy bread base. The buns are on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving these sandwiches with simple yet fresh side dishes that complement their rich, savory flavors. A crisp garden salad with a tangy vinaigrette cuts through the creaminess perfectly. Roasted vegetables or a bowl of homemade coleslaw also pair beautifully and add vibrancy to the plate. For something heartier, crispy sweet potato fries or kettle-cooked chips make for a fun and satisfying side.

When plating, I like to arrange the sandwiches neatly on a large wooden board or platter garnished with extra fresh chives or parsley for a pop of green. Cut each sandwich in half diagonally to showcase the melty cheesy filling and provide easy-to-grab portions for guests. I often set out ramekins of ranch dressing and pickles on the side to enhance the overall experience.

As for drinks, these sandwiches pair wonderfully with a crisp, refreshing white wine like Pinot Grigio or Sauvignon Blanc. If you prefer cocktails, a light margarita or an ice-cold beer complements the smoky bacon and creamy cheese. Non-alcoholic options I enjoy include sparkling iced tea with lemon or a citrusy lemonade. I serve these sandwiches warm, just out of the oven, to enjoy the full gooey, melty texture, but they’re still delicious at room temperature for casual gatherings.

Variations

One of the reasons I enjoy this Creamy Chicken Bacon Ranch Sandwiches with Cheesy Hawaiian Rolls Recipe so much is how easy it is to customize. For a gluten-free twist, swap the Hawaiian rolls with your favorite gluten-free buns or sandwich thins—it still works beautifully. You can also experiment with different cheeses; pepper jack adds a nice spicy kick, while mozzarella gives a milder meltiness.

If you want to make it vegetarian, simply omit the bacon and substitute cooked shredded jackfruit or seasoned mushrooms for a hearty, meaty texture. Using vegan cream cheese and cheese alternatives can easily transform it into a vegan-friendly meal too. The seasoning is flexible; swap the ranch seasoning for Cajun spice blend or Italian herbs if you want a different flavor profile. Cooking methods can also vary—these sandwiches work well air-fried or grilled wrapped in foil for a smoky charred touch.

I highly recommend playing around with fresh herbs as well. Adding chopped cilantro, parsley, or even basil can brighten the flavor and provide an herbaceous contrast. Making it your own is part of the joy of this recipe!

Storage and Reheating

Storing Leftovers

I usually store leftover sandwiches in an airtight container or wrap them tightly in plastic wrap and foil to preserve freshness. They keep well in the refrigerator for up to 3 days, though I recommend eating them within 24 to 48 hours for the best texture and flavor. Be sure to cool them completely before storing to avoid sogginess.

Freezing

Good news — you can freeze these sandwiches for longer storage! Wrap each sandwich individually in plastic wrap and then place them in a freezer-safe zip-top bag or container. They’ll keep well frozen for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator before reheating to maintain moisture and texture.

Reheating

To reheat, I prefer to warm the sandwiches in the oven at 350°F (175°C) for about 10-15 minutes, uncovered, until heated through and the cheese is melty again. This method helps keep the rolls from getting too soggy and restores that nicely toasted exterior. Microwaving is quicker but can make the bread a little chewy or the filling watery, so if you use a microwave, do it in short bursts and consider finishing with a quick toast in a skillet or toaster oven.

FAQs

Can I prepare the filling ahead of time?

Absolutely! The chicken bacon ranch mixture can be made a day in advance and stored in the refrigerator. This actually helps the flavors meld together even more. Just assemble and bake when you’re ready.

What type of chicken works best for this recipe?

I recommend using boneless, skinless chicken breasts, cooked and shredded. Poaching, baking, or slow-cooking the chicken all work well—whatever you prefer or have on hand.

Is it possible to make this recipe spicier?

Definitely! I suggest adding diced jalapeños or using a spicy ranch seasoning mix. You can also sprinkle some crushed red pepper flakes into the cream cheese mixture for a gentle heat boost.

Can I use other types of bread instead of Hawaiian rolls?

Yes, while the sweet softness of Hawaiian rolls really complements this recipe, you can swap in brioche buns, slider rolls, or soft sandwich buns. Just keep in mind the flavor profile might change slightly.

How can I make this recipe dairy-free?

To make it dairy-free, use dairy-free cream cheese and cheese substitutes, and opt for a vegan butter or oil to brush on the rolls. The flavor might be a bit different but still delicious and creamy.

Conclusion

I truly hope you give this Creamy Chicken Bacon Ranch Sandwiches with Cheesy Hawaiian Rolls Recipe a try soon. It’s one of those dishes that brings comfort and joy to the table without a fuss, and I promise every bite will make you smile. Whether you’re feeding family, entertaining friends, or simply treating yourself, this recipe delivers big flavor with ease. Happy cooking and even happier eating!