Country Ham Chicken Cheese Hoagie
Here is how to make one of my favorite sandwich combinations a Country Ham Chicken Cheese Hoagie Hearty and flavorful it is a great lunch treat
Here is how to make one of my favorite sandwich combinations a Country Ham Chicken Cheese Hoagie Hearty and flavorful it is a great lunch treat
- 1 hoagie bun (you may use any appropiate bun--french or italian bread, split
- 1 tablespoon sandwich spread (you may use mayonnaize.)
- 4 oz. country ham thin-sliced (you may substitute thin-sliced deli ham.)
- 4 oz. oven-roasted chicken thin-sliced (i get this from the deli and get it shaved.)
- 1 slice colby-jack cheese (you may substitute something like cheddar.)
- 1 slice american cheese (you may substitute something like swiss.)
- 2 thin slices fresh tomato washed and thinly-sliced
- 1 fresh lettuce washed and dried with paper towel
- Carbohydrate 19.2626 g
- Cholesterol 217.749 mg
- Fat 44.685855 g
- Fiber 2.28599999904633 g
- Protein 75.584325 g
- Saturated Fat 19.046629 g
- Serving Size 1 1 Serving (392g)
- Sodium 3747.245 mg
- Sugar 16.9766000009537 g
- Trans Fat 3.53443850000001 g
- Calories 796 calories
Step-by-step
- Toast the cut sides of the hoagie bun in the oven for a minute or so under the broiler. This will prevent the filling from permeating the bun.
- On the bottom half, assemble your hoagie in tthe following order: 1 tablespoon sandwich spread, 4 oz. thin-sliced country ham, 4 oz. shaved roast chicken, 1 slice colby-jack cheese, 1 slice American cheese, 2 thin slices fresh tomato, 1 or 2 leaves of fresh lettuce.
- Place the other half of the hoagie bun on top, and slice the sandwich diagonally.
- Serve with a few fresh, colorful vegetables and a couple a sweet pickle slices. Betty's Chocolate Banana Milkshake makes a nice complement to this lunch!
Standard recipes omit critical structural rules regarding moisture management in layered cold cuts. Toasting the bread under a broiler for precisely 60 seconds melts the interior crumb slightly and creates a physical moisture barrier. Without this brief dry heat phase, water released from the tomato slices and the high-sodium deli meats will soften the crumb within minutes of assembly. When slicing the meat, request a shaved setting from the deli counter rather than standard medium-thick slices. Shaved poultry and cured ham trap pockets of air that improve the thermal efficiency of the melting cheese layers placed directly above them. Colby-jack and American cheeses contain different emulsifying salts and moisture contents, which dictates their stacking order. Placing the higher-fat Colby-jack beneath the American cheese prevents the lower-melting-point American slice from separating into greasy pools when residual heat from the toasted bread contacts it. Country ham introduces a significant sodium load exceeding 3,000 milligrams per serving, balanced chemically by the natural glutamates in the roast chicken and the mild acidity of fresh tomatoes. Patting the lettuce leaves completely dry with paper towels eliminates extraneous surface water that interferes with the sandwich spread's fat emulsion. Wrapping the assembled hoagie tightly in parchment paper and resting it at room temperature for five minutes allows the proteins in the meat and cheese to relax before the diagonal cut is executed with a serrated bread knife.
