Saturday, September 13, 2008

Chicken Florentine Sandwiches

A couple of years ago, Subway had this sub - Chicken Florentine. It had a spinach dip type spread on the bread, then chicken, and topped with whatever you desire. Aaron and I were both working in Dayton at the time, and would meet up for lunch and order this together. It was short lived at Subway because of the spinach ban that came out not long after it was put on the menu. So sad.

Since then, I've made our own version of this sandwich at home. This time I just used a regular bun, but sometimes we made these on hoagy rolls or whatever type of bread looks good. First, I pound 2 chicken breasts to about 1/4 inch thickness and cook on the stovetop, seasoned with salt & pepper. While the chicken is cooking, I mix a few spoonfuls of chopped spinach (the frozen box, thawed), a little garlic, shredded parmesan cheese, and a little light mayo (enough to make the mixture spreadable) in a small bowl. Once chicken is done, cut into strips.

Spoon the spinach mixture onto the bread, top with chicken strips, and a 1/2 piece of cheese (I used provolone) and broil for a few minutes until the cheese is melted and browned.

Oh, I just got an idea...I need to add artichokes!

The spinach mixture before adding chicken:

And the chicken strips ready for the piece of cheese to be placed on top:


madebymel said...

I loved those chicken florentine subs at Subway, great idea to make it at home! I will have to try this.

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