Reviewed: Feb. 19, 2008

This is a great sandwich, and a nice break from the same ol same ol coldcuts and bread. I used 1 - 2 lbs or skinless, boneless breasts and split it among 6 sandwiches. 4 lbs would have been way too much meat. I sprinkled each piece of chicken with 1 tsp of cajun seasoning - 1/2 tsp. per side, and I used 1 Tbsp of dressing per roll.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2007

Not quite sure what a mere half tsp. of seasoning would do to make this recipe cajun, so I just went ahead and dredged my chicken in the seasonings. The result was what I was after and my family loved it. Thank you!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2006

These made a great football sandwich, I used the cheese I had on hand, provolone and harvati and american. I brushed hoagie rolls with a little evoo on the outside and inside and baked for a few minutes till brown, added chicken and you have a great half time sandwich. Thanks for the post.

Was this review helpful? [ YES ]
2 users found this review helpful