Recipe: Stuffed Bread Sandwiches
Getting back into the school routine doesn’t have to mean getting stuck in a boring dinner routine. Today’s recipe is a delicious, family-friendly meal that you’ll want to make again and again, butÂ the best part is that it can be adapted and reinvented with your favorite meats, cheeses, and veggies. It may become routine, but it will never be boring!
Stuffed Bread Sandwiches
1 loaf french bread
2 cups shredded smoked gouda cheese
2 tablespoons olive oil
1 lb. chicken breasts or tenders
1 medium onion, julienned
2 cloves garlic, minced
2 tablespoons worcestershire sauce
3/4 cup chopped tomatoes
Preheat oven to 350 degrees. Slice loafÂ in half lengthwise and place on a baking sheet. Use your fingers to dig out the bread in each half to create a large crater, leaving a bit of bread around the perimeter of each side. Place the removed bread pieces into a mixing bowl and set aside. Pound the chicken with a tenderizer, then chop it into thin slices and liberally sprinkle with salt and pepper. Heat a frying pan with olive oil to medium-high, then cook the chicken until it is no longer pink. Add the onions and garlic and cook until translucent. Add the worcestershire sauce and tomatoes and reduce heat to medium and stir for 3-5 minutes, or until liquid has somewhat reduced. Add more salt and pepper if necessary. Sprinkle the cheese over each half of the bread. Transfer the chicken mixture and all liquid to the mixing bowl and toss it all together with the bread pieces before spooning it into the bread. Press the two halves together and bake for 15 minutes, or until cheese is melted and bubbly. Remove and slice into 2-inch sections and serve warm.