What’s on the Menu? Make-Ahead Chicken Bacon Subs
September’s Meal of the Month
The cool, crisp days of fall are fast approaching. Kids are back in school ushering in busy nights of homework and after-school activities. Between the math assignments and carpools, it can be difficult to get a nutritious meal on the table—not to mention a meal that the kids will actually eat. Jessica Fisher from lifeasmom.com creates kid friendly recipes that are simple to prepare and delicious. These recipes can be popped in the freezer for emergency meals when you’ve had a long day and don’t feel like messing up the kitchen. This month we’re excited to share one of her favorite standbys for busy nights!
Jessica’s chicken bacon subs pair the lovely crunch of bacon with the robust flavors of shredded chicken and Colby jack cheese. Put that on a fresh ciabatta bun, and even the kiddos will love it! They can be wrapped up individually, making them perfect for a quick dinner or after-school snack.
The best part is Alison’s Pantry will save you a trip to the store and supply all the ingredients you need through your local Rep.
8 servings
Ingredients:
8 Round Ciabatta rolls
1/2 cup Chef Shamy Garlic Herb Saute butter
2 cups shredded chicken
1/4 cup chopped bacon, cooked crisp
5 ounces sliced colby jack cheese
Instructions:
Place each Ciabatta Roll on an individual square of foil. Spread the garlic butter on both halves. Layer cheese slices over the bread. Next layer the shredded chicken over the cheese. Sprinkle bacon over the chicken. Place the top half of the bread on the sandwich. Wrap in foil.
Note from Jessica: I like to make these on small ciabatta rolls and wrap them individually in foil. I’ve found that they reheat really well in the slow cooker, for about four hours on low, turning once if possible.
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