Ingredients :
- 1 sub roll, large hot dog roll, baguette, or even a ciabatta bun will work with this recipe 🍞
- to taste chunks of roast chicken 🍗
- to taste Swiss cheese (I'm using mature cheddar because I'm out of my usual Emmental) 🐄
- 2-3 slices smoked bacon (optional) 🐖
- 3 slices Honey roast ham 🍖
- to taste torn lettuce (your preference, I'm using iceberg) 🍈
- 1 sliced or chopped (deseeded) vine ripened tomato 🍅
- to taste Thousand Island dressing
- to taste sea salt and ground black pepper to season
- to taste torn fresh flat leaf parsley (optional)
- to taste smoked paprika (optional)
Method :
- Cook the bacon (if using, I"m using a little bit of extra ham) until almost crispy, but not quite
- Cut the bacon (if using) into chunks with scissors and allow to cool
- Get your other ingredients ready to go
- Deseed the tomato and roughly chop
- Thinly slice your cheese
- Cut a little lettuce from the heart, then roughly tear. Don"t add so much to your sandwich that it overpowers the rest of the ingredients
- Preheat the oven to a high heat
- Slice the bread like you would a hot dog bun and line with ham. I"m using a panini-pressed ciabatta for the extra width
- Add the bacon
- Add the chicken then cover with cheese and a few chunks of tomato
- Drizzle with Thousand Island dressing, add a little fresh parsley, and season with salt and pepper. I also sprinkle with smoked paprika at this point for a little heat
- Add some more cheese, season again, and skewer the bread closed 🍢
- Cook in the oven for a minimum of 8-10 minutes until the cheese bubbles. I"m cooking mine on a cast iron Welsh baking stone
- The Welsh baking stone can be used in the oven like a pizza stone, for pastries, pies, and breads, or on the stove top, where they"re great for cooking flat breads
- Finish assembly by adding a little lettuce and some more tomato, then drizzling with a little more Thousand Island dressing
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