Chicken, Bacon and Cheddar Submarines

 

 

 

 

I made these sandwiches last night for dinner.  We really loved them and this will be something I know my family will love too.  Here's what you do:

 

This recipe will serve 8 people

3 skinless, boneless chicken breast halves

1/4 teaspoon of garlic powder on each breast

salt and pepper to taste

1 red onion cut in 1/2 inch slices

1 tablespoon of olive oil

1/3 cup mayonnaise

1 tablespoon of coarse ground mustard

individual baguette style French rolls

9 slices of crisp-cooked bacon

8 slices of cheddar cheese

 

Sprinkle chicken with salt, pepper and garlic. You can grill the chicken and onions together in a grill pan but I dip mine in flour and fried the breast on both sides to create a crust and then finished them off in the oven at 400 degrees for about 35 to 40 minutes or until tender. When tender remove from oven and cool sligthly then thinly slice. I put a little butter in a cast iron skillet and sauted them until they were tender and a little brown on the edges. Fry the bacon and set it aside.  Mix the mayonnaise and mustard together. Halve the bread loaves and spread the mayo mixture on both sides of the bun then layer first the chicken then bacon then onions and top with cheddar cheese. Press top down firmly and tightly wrap sandwich in foil.  If you like you can chill this up to 24 hours. Bake wrapped sandwiches in a 350 degree oven for 10 minutes or until heated through and cheese has melted.  I baked mine at 400 degrees for 12 minutes. You can cut the sandwiches into thirds and stick with a toothpick or just eat them whole.  These would also make great heavy appetizers