My family has named this dinner idea as “The Big Sandwich”. Whenever someone suggests it eyes light up! I like this recipe because you can use any ingredients you have on hand and it’s a great way to use up leftovers. I made this sandwich last week and used the leftover I had from the grilled buttermilk chicken and grilled vegetables. If you don’t have leftovers to use try this recipe with sliced turkey, spinach, sliced tomatoes, and sautéed onions. The possibilities are endless!
1 round loaf of pumpernickel bread
1 cup left over grilled chicken, diced
2 cup of spinach, washed and patted dry
2 cups of roasted vegetables (onions, mushrooms, peppers)
½ cup light cheddar cheese, shredded
Cut the top off the bread about ¾” thick – to create a lid. Then pull out the inside bread –creating a shell. I keep this bread and freeze it until I have enough to make croutons or bread crumbs.
Then fill the sandwich with your toppings working down the ingredient list.
|It's ok for the filling to over flow the loaf like this.|
Spread the mustard and mayo on the lid and cover.
Wrap the sandwich in foil and bake at 400 F for about 20 minutes – until the cheese has melted.
To serve cut into wedges, makes 4 hearty serving or 6 smaller ones.
Please share your favourite ingredients for this recipe.