4 (3x6 inch) French rolls
2 c. shredded, cooked chicken
4 slices crisp bacon
8 oz. shredded Jack cheese

Slice off about 1/2 inch from each end of French rolls to get an opening almost as big as center. Using a long, thin knife, carefully trim inside of rolls to within 1/4 inch of bread. Fill each roll with 1 slice of bacon, 2 oz. Jack cheese and 1/2 cup shredded chicken. Plug both ends of roll with the chicken.

If made ahead, cover and chill for up to 12 hours. Bring to room temperature if made ahead.

Lay rolls flat on a cookie sheet and generously brush with melted butter. Bake in a 450 degree oven until crisp and brown, 6-8 minutes. Cut diagonally across center. To serve: Stand sandwiches on flat ends. Serves 4.