I love these sandwiches, but then, i am from central Ohio. I grew up on these things at celebration parties, and fairs. My husband, on the other hand, does not like these, but he is not from the area. It is totally a regional thing. I think the odd texture throws people off who are not familiar with them. This is always the first thing I make when my husband goes out of town, my kids like them too. I use some stuffing mix instead of crackers.

Reviewed On: Feb. 20, 2009

mmmmmmmmmmmmmmmm.... My house smelled wonderful while this was cooking. This is a great recipe. I even messed up. I started cooking this and everything was fine until I got to the beef broth, i went to the cupboard and the cupboard was bare. I used a can of chicken broth and the rest beef boulion cubes with water. I added a little whorchestershire sauce too. I will make again but next time with beef stock.

Reviewed On: Feb. 4, 2009

This was a wonderful recipe! I had to change it based on the ingredients I had on hand. I pounded the chicken breast flat per personal preference. I used fresh basil instead of parsley, i only had a little bit of fresh mushrooms so I used some dehydrated wild mushrooms, including dehyrated morrels that I rehydrated. I only had about 1/4 cup of red cooking wine and didn't want to open a bottle of white so I used the red wine and some chicken broth from my daughters left over chicken soup to deglaze the pan. I think I could have used chicken broth instead of wine altogether if i had to. I didn't have Gruyere cheese but I had shredded swiss and a block of romano that I grated. The combination of the two was wonderful. I had a bunch of liquid on the bottom of the pan that tasted delicious, I spooned it over the cheese to get the added flavors.

Reviewed On: Jan. 29, 2009