Dublin Style Chicken Croissant


  1. Smear the garlic spread on the croissant halves and toast in a panini press.
  2. Sauté the bacon until half cooked. Add the vegetables. Continue cooking.
  3. Add the banana peppers, chicken, and seasoning, bring to heat.
  4. Pour over the bottom half of the croissant. Add the top half.
  5. Drizzle BBQ sauce and beer cheese over top.
  6. Garnish with Green Onion.


  • 1 Heritage Ovens® Croissant(s), Sliced
  • 1 tbsp Roma® Garlic Spread
  • 2 Ridgecrest® Bacon, Applewood Slice(s), diced
  • 1 tbsp Peak Fresh Produce® Onion(s), diced
  • 1 tbsp Peak Fresh Produce® Celery, diced
  • 1 tbsp Peak Fresh Produce Green Peppers, diced
  • 1 tbsp Delancey Street Deli® banana peppers
  • 5 oz FarmSmart® All-Natural Chicken Breast(s), Diced
  • 1/2 tbsp Magellan® Cajun seasoning
  • 3 oz Dublin BBQ Sauce, (2 oz Guinness Beer reduced in half + 2 oz West Creek® Smokey BBQ Sauce)
  • 3 oz West Creek Beer Cheese , warm
  • 2 tsp Peak Fresh Produce® Onion(s), Green, sliced for garnish