Chicken & Cheese Subs Recipe
Ingredients
| Whole chicken | 1 | |
| Bacon Slices | 4 | |
| 4 unsliced French sandwich rolls each about 3 by 6 inches | ||
| 8 ounces Camembert, fontina, or jack cheese,cut into 16 equal chunks | ||
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
In a 3- to 4-quart pan, bring 4 cups water to a boil over high heat.
Add chicken.
Reduce heat, cover, and simmer until meat in thickest part is no longer pink; cut to test about 15 minutes.
Drain; let cool slightly.
Discard skin and bones; shred meat.
While chicken is simmering, cook bacon in a wide frying pan over medium heat until crisp about 8 minutes; drain.
Slice off ends of rolls.
With a knife, carefully scoop out insides, leaving a 1/4-inch-thick shell reserve soft bread for other uses.
Fill each roll with one slice of the bacon, 4 chunks of the cheese, and an equal portion of the chicken.
Lay roll on a large rimmed baking sheet and brush with butter.
Bake sandwiches in a 450° oven until rolls are crisp and browned 6 to 8 minutes.
Add chicken.
Reduce heat, cover, and simmer until meat in thickest part is no longer pink; cut to test about 15 minutes.
Drain; let cool slightly.
Discard skin and bones; shred meat.
While chicken is simmering, cook bacon in a wide frying pan over medium heat until crisp about 8 minutes; drain.
Slice off ends of rolls.
With a knife, carefully scoop out insides, leaving a 1/4-inch-thick shell reserve soft bread for other uses.
Fill each roll with one slice of the bacon, 4 chunks of the cheese, and an equal portion of the chicken.
Lay roll on a large rimmed baking sheet and brush with butter.
Bake sandwiches in a 450° oven until rolls are crisp and browned 6 to 8 minutes.
Chef
