Ham/Chicken/Cheese Hoagie Recipe

Hi, I’m Betty welcome to Betty’s kitchen. Today for lunch I’m making a country ham chicken cheese hoagie. So I want to show you putting it starting with hoagie rolls, you can see they’re actually labeled, hoagie rolls, now you can just any kind of bread that is comfortable, it could be French bread that you have to the size that you want and you size it into anything like that but it needs to be kind of a thick bread instead of just regular so much bread although that will work which is not going to be a Hoagie it would be a nut sandwich.

All right I’ve got in two of the amount I’m making for lunch one for me and one for husband and I want to show you from that bag that when you get one of those out and open it it’s just barely cut, it’s not clove all the way through and that’s to help you hold all the stuff inside but for my purpose I would rather have it cut it all the way. So I’ve taken a knife and I just cut it all the way open. So I have this opened what I’m going to do is brown them off, you know it usually seal off my sandwiches and love jam side and spread them with butter and toast them on the stove that taste really good but it adds up extra calorie.

So today, I’m going to broil this in the oven under broiler then just take a few seconds and then I’ll bring it back out you’ll see what it looks like when you go from that. So there we have our hoagie buns toasted without adding any oil or butter and for any of my sandwiches that I have done in the past or may do in the future sometimes I have all to add butters and sometimes I won’t but it you’re watching your calories and check in particular your fat calories this is an easy way to seal of that bread so that you need of the filling it doesn’t penetrate into the bread itself, it’s nice and toasty.

All right, let’s just put this one aside and work on one we’ll assemble one. Now this has country ham, it has chicken from the Deli which has been shaped and it also has a couple of can of cheeses. When you get your country ham it’s really nice if you’re going to area brief and get it home cured and this is what it looks like when its home cured. Does it all the fad in it and I trimmed all of that fed out I don’t want to scrap of that fat left. So this is why I end up with when I taken a knife and just remove all of that fat. So, we’re going to be building this sandwich but first putting a little spread before we permeate, so this is actually called sandwich spread you could use mayonnaise if you prefer that, you could certainly get that free mayonnaise easier than you can get something like sandwich spread that is the fat free condition.

So just spread that on one side and then you’ll be putting your vegetable dressing on the other side so I put that over here and we’ll be finishing up here by putting some lettuce and tomato but on top of this spread side I’m going to pick a couple of this pieces of country ham. It doesn’t take much to cover this small hoagie bun so we’ll jus say about that much and then over here I have my Deli chicken and I ask them to shave it so it will be a few pieces worth that I’ll pick up and they want to separate up but that’s nice because it makes it easy to eat and it’s easy to make it into a sandwich also. This is a little more than I would like to have there and its peel one of those pieces off maybe half a piece, that looks good.

Now, I like cheese on my hoagie and what I’ve chosen here is Coby Jack and then I also have some Deluxe American. You can easily kind of cheese you like the Coby Jack I’m going to just kind of split that in half and then have to be perfect just something like and that covers the whole link of it and the Deluxe American and if it has more cheese than you want if it adds more fattening you want then leave off on or the other.

In place of the American white cheeses are a little less fatty so might want Swiss that would be nice but that is really pretty much what we want for our filling and then we want to top it off by having a couple of slices and tomato and then a little bit of lettuce here that’s strained down the sandwich and I take this leaf here and fold it over so I’ll fit nicely, put it on there and then cover this and then just hold on to it before you slice it diagonally and then I have a plate ready for it, then you bring off from my plate and the plate has a little garnish which of course this edible and healthy and we’ll just spread other sandwich a little bit so you can say what we have here and if you like to have some chips with it that’s nice too but I think in terms of lunch this is plenty to make a nice lunch.