Friday, January 4, 2013

Favorite Sandwich

With this baby, I have been craving sub-style sandwiches.  My favorites are Quiznos Turkey Bacon Guacamole (no Ranch dressing), Jimmy John's #12 (The Beach) with no mayo, Erbert & Gerbert's Narmer (no mayo), and Potbelly's Mediterranean.  Can you tell I'm a sucker for turkey and avocado??

Tonight, I decided we would make our own sandwiches, Quiznos-style.  Toasted.  I picked up a package of hoagies from Target and we had turkey and chicken to choose from (I only buy Oscar Mayer Deli Fresh now), along with four different kinds of cheeses (cheddar, Colby jack, Swiss, and Havarti), and then pickles and lettuce for add-ons (no one likes tomatoes, besides me, and we were out of bacon).

For my sandwich, however, I borrowed inspiration from a sandwich that Subway only occasionally has: the Chicken Florentine.  The ingredient that makes this sandwich so addictive and yummy is the spinach artichoke spread.  For my copycat sandwich, I simply use my spinach artichoke dip recipe.  It's super easy to make and I usually have the ingredients on hand. 

Making the sandwich is super easy, too.  I ate the whole thing before I thought about taking pictures.  Sorry.  I'm sure you're smart enough to put the sandwich together without visuals. =)

You will need prepared spinach artichoke dip (this can be made ahead of time, refrigerated, and then reheated), your choice of bread, slices of chicken (cold cuts are easiest, but I've also used leftover baked chicken breast), and your choice of sliced cheese (I like really like provolone or Havarti).  That's it.  Oh, and an oven.  We're going to broil it in the oven on a foil-covered baking sheet.
  • First, set your oven to broil.
  • Next, get a hoagie/section of French bread/dinner roll/whatever bread you want, slice it the long way, just like they do at Subway, and open it up so the insides are facing up.  
  • On one side of the open bread (the side that will be the top), spread the dip on generously.  I like it at least 1/2 inch thick.
  • On the other side of the open bread (the side that will be the bottom), stack slices of chicken.  I used 6 for my 6-inch hoagie.
  • Top with sliced cheese.
  • Keep the sandwich open and broil until the cheese is melted and the edges of the bread are toasty.  It only takes a couple minutes, so don't walk away!
  • Close your sandwich and enjoy.  =)
Since I have extra hoagie rolls and dip, I will probably do this again tomorrow. Or maybe for a midnight snack tonight.  Hey, I'm pregnant.  It's allowed.

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