Hi Friends!

Getting together with friends, family, food and fun can't be beat!

And if the food is amazing it makes the whole experience that much better.

So, with that in mind, I give you a delicious finger sandwich recipe that will be enjoyed by everyone in your crowd. It is sure to please even the most finicky eater. I mean, how can one go wrong when one’s sandwiches are served on Hawaiian rolls, right?!

attachment-Screenshot (50) - Edited

Mississippi Chicken Ranch Sandwiches
Makes: 16 Hawaiian Roll Sandwiches

4 to 5 large chicken breasts
1/2 16 oz. jar pepperoncini slices (some people know them as banana pepper rings)
2 packets ranch dressing mix (powder)
1/4 cup (1/2 cube) butter, cut into slices
1/2 cup butter (1 cube), melted
1 pkg. Hawaiian rolls
Sliced pepper jack cheese
Powdered parmesan cheese


  • Place chicken breasts in the bottom of the slow cooker.
  • Sprinkle ranch dressing powder over breasts.
  • Pour half the jar of pepperoncini slices and juice on the chicken.
  • Place the butter slices on top of the mixture.
  • Cook on low for 7 hours or high for 4 hours.
  • Check to see if chicken is fork tender. If chicken is fork tender, shred chicken.
  • Preheat oven to 350 degrees.
  • Cut Hawaiian rolls in half.
  • Place the bottom half of the rolls on a baking sheet.
  • Spoon the shredded chicken over the Hawaiian rolls.
  • Cover with slices of pepper jack cheese.
  • Place the tops on the Hawaiian rolls.
  • Brush the rolls with the melted butter.
  • Sprinkle generously with parmesan cheese.
  • Bake for 10 to 15 minutes until pepper jack cheese is melted.
  • Serve immediately!


Delish Corner is a KDXU weekly feature written by local St. George culinary expert Laura Squires. Laura doesn't have a restaurant or bakery, but if you've ever tasted her food, you know that she is one of the best food artists in the world! Laura has been a resident of Southern Utah for  more than 30 years.


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