This is not a healthy dish. That being said – it’s one of our favorites, of course!
One of my good friends, Dyan, showed me how to make this sandwich way back in college when none of us worried about the nutritional value of anything we ate. It is comfort food at it’s finest – hot, gooey, cheesy and chewy. My husband could eat this every week if I made it.
Being a college recipe, it is high in the convenience factor. You use canned chicken and a french bread loaf from the store. I have made this by using my own cooked, shredded chicken and I’m also going to make this one with my second sourdough try but it’s up to you and how much time you want to spend on it. Sometimes convenience is nice!
If you want to try making a sourdough bread loaf first here’s the recipe:
Sourdough Bread #2
1-1/2 cups of starter (this time I fed it white flour and rye flour)
2 cups of bread flour
3/4 tsp salt
~1/2 cup water (eyeball this, add small amounts until dough reaches a good consistency)
- Mix everything together and then knead until the dough no longer sticks to the sides or bottom of the bowl. It should begin to have a nice elastic consistency. Shape into a ball.
- Lightly oil a large bowl and place ball of dough into it, flipping once to cover dough in oil. Cover and let rise for 1 to 1-1/2 hours in a warm place until it is nearly doubled.
- Turn out dough from bowl and then gently knead until all the air bubbles are removed. Shape into your loaf, tucking seams underneath, and place on a baking sheet. Cover again and let rise for about 1 hour, or until the loaf has doubled in size.
- Preheat the oven to 400˚ and then bake your loaf for ~60 minutes or until it’s browned and sounds hollow when tapped.
- Remove bread from the oven and allow to cool before cutting.
Chicken Hoagie Sandwiches Recipe
1 loaf of french bread/sourdough bread (or you can make your own using the above recipe)
2 – 10 oz cans of chicken breast, drained and flaked (or you can cook and shred about 2 cups chicken breast)
1/2 cup finely chopped onion (in college, I just sprinkled in dehydrated minced onions or even onion powder, lazy me)
3/4 cup mayonnaise (I tend to use light and sometimes I’ll even do less mayo and more sour cream to offset some fat)
3/4 cup sour cream (I use light for this too)
1 tsp garlic powder
3 c. shredded cheddar cheese (you can also add in some Monterey Jack for extra flavor!)
- Preheat oven to 350˚
- Slice your loaf in half horizontally and spread butter on the open sides.
- Mix chicken, onion, mayo, sour cream and garlic powder together in a bowl. Spread mixture equally over both halves.
- Sprinkle cheese on top of the chicken mixture.
- Bake hoagies for 20 minutes until cheese is melted and beginning to brown.
- Let stand for 5 minutes before cutting and serving. Yum!!!