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https://www.youtube.com/embed/Jk218n-gKKE
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Preheat oven to 350°F. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
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Cut the ends off the baguette and cut the baguette into quarters. Use a long bread knife to cut the bread out, leaving about a 1/2" wall of bread and crust.
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Place the bacon, cream cheese, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Chili Garlic Sauce, cheddar and mozzarella cheese, jalapeños, scallions and Lee Kum Kee Coarse Ground Black Pepper in a bowl and mix until combined. Use a knife or piping bag to stuff the mixture inside the baguettes.
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In a small saucepan over medium heat, melt the butter. Pour the melted butter into a small bowl and mix with Lee Kum Kee Chiu Chow Style Chili Crisp Oil, Lee Kum Kee Minced Garlic and salt.
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Brush the baguettes with garlic butter. Slice the baguette into 1/2" slices. Keep the slices pressed up against each other, and transfer to a large piece of foil. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted. Enjoy!