As always courtesy my dad, who runs www.stevesacooking.com Check it out.
This is a recipe that Lyn and I found in some magazine years and years ago, although it has been a little while since I made she brought it up after I told her what my Super Bowl game day recipe was going to be. This is a good one for a help yourself party or event.
We’ve stuffed our version of this traditional New Orleans sandwich with deli thin sliced smoked chicken and Monterrey Jack Cheese combined with as Lyn and I call it a the sandwich with the corn salad.
· 1/3 cup minced fresh cilantro
· ¼ cup lime juice
· ¼ cup tomato sauce
· 2 Tbs. white wine vinegar
· 1 Tbs. grated lime zest
· 2 clove garlic minced
· 1 ¼ tsp. salt
· 1 tsp. ground cumin
· 1/8 tsp. cayenne pepper
· 6 Tbs. olive oil
· 2 yellow, red and or green pepper diced (nice to mix colors)
· 1 cup corn kernels
· 1 larger tomato diced
· 6 scallions chopped
· 2 jalapeno peppers, minced
· 1 round loaf crusty bread, 9” in diameter, 1 ¾ lbs
· 1 Lb. deli-sliced smoked chicken breast, divided into 3 equal piles (can use turkey if you want)
· 8 oz. Monterey Jack Cheese. Shredded about 2 cups divided into 3 equal piles
In a bowl mix the first 9 ingredients and then whisk in oil. Add the next 5 ingredients. Set aside
Slice top 1/3 from the bread and set the top aside.
Pull out center leaving ½” thick shell.
Spread 1/3 of pepper mixture on bottom, top with 1/3 of chicken and 1/3 of cheese.
Repeat layers with remaining pepper mixture, chicken and cheese.
Replace bread top
Warp with plastic wrap and refrigerate 8 hours. Serve sliced in wedges
This takes about 25-30 minutes to prepare not counting the 8 hour frig time that is.
Serve with some chips and GRONKACAMOLE, Pig Skins and Beer what else!!
Use leftover bread from this sandwich to make croutons, bread crumbs or panzanella (Italian bread salad).