#180_Savory Chicken Salad Submarine Sandwich

Are you hungry?
Hungry or not, this sandwich sure will tempt any appetite.

My husband who has been a Subway fan said that
this is far better than Subway sandwich.
Coming from a persnickety eater, that is a very nice compliment.
I believe him because he requested one every day for 4 days in a row
when I first created this sandwich and he hasn't got tired of it yet. (knock on wood!)
This has become his new favorite sandwich.


You need bread with a nice crust like ciabatta bread,
French bread or any kind of bread that is hefty enough
to hold up layers upon layers of good stuff...7 layers in all!
I used submarine roll for this sandwich which I enjoy...
and that's coming from a not-a-big-fan-of-sandwich girl.

For the chicken salad, I used my Chicken Salad recipe, post #145
click here, but made some modifications.
Here's some of the changes:
I used honey dijon mustard instead
of regular yellow mustard for the dressing, then
I combined some sliced marinated olives
and some marinated veggies
in the chicken salad which make the sandwich
so savory and bursting with flavors.
I left out the fresh celery, and green onions.

Savory Chicken Salad Recipe:

2 chicken breast, rotisserie chicken preferred
1/3 cup mayo
1/4 cup honey dijon mustard
1 cup marinated veggies, drained and chopped
10 pieces pemiento or garlic-stuffed olives, drained and sliced
1 cup Pecans or Walnuts, roasted and chopped
salt and freshly cracked pepper to taste

Procedure:

Cut chicken breast into small chunks.
In a bowl, mix the mayo and mustard and add the chicken
then toss in the rest of the ingredients.
Cover with plastic wrap and
put it in the fridge to chill for a few hours (or up to 2 days).
Good for 8-10 submarine sandwiches.

To assemble the sandwich:
Split a roll and layer the bottom of the roll with the following:
first layer: lettuce leaves,
second layer: chicken salad,
third layer: sliced tomatoes,
fourth layer: pepperoncini,
fifth layer: havarti cheese,
sixth layer: slices of cooked bacon and
seventh layer: slices of shaved smoked honey ham.
Replace the top slice of roll.
Secure sandwich with toothpick, if desired.

Once you tasted this sandwich,
you'll never go to Subway ever again!

Grazie!

#148_Father's Day Dinner

We usually have B-B-Q in the backyard
for Father's Day dinners,
but this year's weather here in Utah
was not so favorable for B-B-Q day.
So I decided to make some sandwiches instead.

some bagel chicken sandwiches.....

Chicken Salad Sandwiches in regular rolls...

This is somebody's plate..it has a bagel sandwich, potato salad and pasta salad.

Benjamin ladling up some slush that his mom, Angela brought.
Angela also brought some mint brownies and some other kind of cookies.

Our 10 year old grandson, Mason made some delicious chocolate chips cookies as well.
They were so good, they were gone as fast as lightning..

Tri-color Rotini Pasta fort the vegetarians.
(recipe coming up)

Banoffee Pie

Curtis Stone, a chef from Australia visited
Kathie Lee and Hoda Show and made this pie for them, which is made of
dulce de leche, whipped cream and bananas.
Both Hoda and Kathie Lee raved so much about it.

Not the Johnsons!
The Banana Cream Pie (recipe #31, click here), beats this pie as evidenced
in the picture second from the bottom....
there was plenty of it left untouched. I was disappointed!
but I'm not going into details why it was a disappointment as
I don't want to sound like I'm a food critic.
Nevertheless, I will still give it another shot
as there might be something I did wrong when I made it.
If you want the recipe, click here.

Black Forest Torte
(Recipe coming up)

Party Over!

All gone!!

Recipe coming later.