I once mentioned how one of the best things I've ever made was a steak sandwich made from leftovers. And I wasn't kidding. It was amazing. So that memory lead me to make this little gem. My wife and I have really grown quite fond of the Pillsbury ready-bake French bread. I have made my own bread several times; but this is just so much easier. So we recently had a dinner where we baked one. I usually save the last 40% or so of the loaf to use for a sandwich later. The bread really elevates the level of a normal sandwich.
And speaking of the sandwich: the last "Next Food Network Star" season had a contestant that made everything into a sandwich. He said every great meal can be made into a sandwich. And now he has his own show.
This one was created with buffalo chicken breast tenders. I like to use the toaster oven to give the bread a light little crunch, and it also melts cheeses nicely if you're using them. I didn't in this instance. This time I just spread some mayo on the bread and filled one side with the buffalo chicken and some bacon crumbles that I made from breakfast leftovers. The mayo on the other side of the bread will get nice and crispy. It's like spreading butter on the outside of a grilled cheese sandwich, only this time the fat is on the inside. My chef friend told me he likes to keep the greasy part of a sandwich contained on the inside so your hands stay clean. It's not a bad point. Once this was done toasting, I added fresh spinach leaves and closed it up.
It came in a close second to my ribeye steak sandwich with melted Swiss cheese. But it was still delicious ... and probably as good, if not better, than any sandwich you could get at a BWW.
No comments:
Post a Comment