Fried Chicken Sandwich made with leftover Steak Fried Chicken
Sometimes you have to prepare one meal before you can prepare the one you really wanted such was the case for Fried Chicken Sandwiches.
I had thought of this sandwich the other day but ended up making Steak Fried Chicken instead. It turned out I had 2 pieces of chicken leftover and decided I could make the sandwiches the next day.
Taking a half loaf of French bread, I split it lengthwise. I generously drizzled olive oil over the bread then seasoned it with Lawry’s Garlic Salt and toasted it in a preheated 350 degree oven for 5 minutes.
I then covered both sides of the bread with mayonnaise and put a layer of spinach on one side. I topped that with a layer of thinly sliced sweet onion. Next I added 3 slices of Kraft Velveeta Sharp Cheddar Cheese that I cut on the diagonal.
After warming the leftover fried chicken quarters, I put these on top of the cheese with another layer of spinach. Next came the thinly sliced Roma tomato, fresh ground kosher salt and fresh ground black pepper. I added a slice of Sargento Provolone cheese that I had cut into strips.
Adding strips of Provolone cheese to the Fried Chicken Sandwich
I took both halves of the sandwich and then popped it under the broiler for 60 seconds. Took it out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
When I took the sandwich out, I held it down and cut it into slices two to four inches on the diagonal. I served the sandwich with dill spears, but think small midget pickles would be much better.
The fried chicken made the sandwich so much better than just using grilled or baked chicken.
Thanks for stopping by today. Have you used fried chicken like this before? Hope you’ll give this a try. If you do, please stop back and let me know what you think or if you post it online add the tag #thesurprisedgourmet. I always like to know how you like a recipe.
Cucina Felice!
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Serves: 2 Servings
- ½ Loaf French bread
- Olive oil (to taste)
- Garlic salt (to taste)
- Mayonnaise (to taste)
- Spinach (to taste)
- Thinly sliced sweet onion (to taste)
- 3 Slices Kraft Velveeta Sharp Cheddar Cheese, cut on the diagonal
- 2 Pieces leftover Steak Fried Chicken
- 1 Roma tomato, thinly sliced
- 1 Slice Provolone cheese, cut into strips
- Take a half loaf of French bread, split it lengthwise. Generously drizzle olive oil over the bread then season it with garlic salt and toasted it in a preheated 350 degree oven for 5 minutes.
- Take out and cover both sides of the bread with mayonnaise and put a layer of spinach on one side. Top that with a layer of thinly sliced sweet onion. Next add 3 slices of Kraft Velveeta Sharp Cheddar Cheese cut on the diagonal.
- After warming the leftover fried chicken quarters, put them on top of the cheese with another layer of spinach. Next add a thinly sliced Roma tomato, fresh ground kosher salt, fresh ground black pepper, and a slice of Provolone cheese cut into strips.
- Take both halves of the sandwich and pop them under the broiler for 60 seconds. Take out, put the top on the sandwich pressed down and returned it under the broiler for another 15 seconds.
- Take the sandwich out, hold it down and cut it into slices two to four inches on the diagonal. Serve with dill spears or small midget pickles.
