• 8 Turano Mini French Rolls
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons chopped fresh chives
• 2 teaspoons dried parsley
• 1 teaspoon dried dill
• 2 tablespoons chopped green onions
• 1/2 cup ranch dressing
• 2 cups shredded Cabot cheddar cheese
• 8 slices white cheddar cheese
• 1-2 jalapeños, sliced
• 2 tablespoons butter, melted
• 2 tablespoons chopped parsley
• 1 clove garlic, grated

① In a bowl, combine the chicken, buffalo sauce, cilantro, chives, green onions, parsley, and dill.
② Place the bottom half of the rolls onto a baking sheet lined with parchment. Top with cheese slices, buffalo chicken, shredded cheese, jalapeño slices, and ranch, then place the top half of the rolls.
③ Mix the melted butter, parsley, and garlic. Spread the butter over the top of the rolls. Cover the rolls and bake for 10 minutes. Remove the foil and bake another 10 minutes, until the cheese has melted.