The loaf of bread stays crispy on the outside, while I fill the inside with tender chicken, tangy tomato sauce and creamy cheese. Top the delightful creation with some finely diced basil.
I have been obsessed with filled breads lately. I love how quick they are to make for a really yummy and gourmet looking meal. These are the most satisfying sandwiches that don't look anything like a sandwich! The loaf of bread stays crispy on the outside, while I fill the inside with tender chicken, tangy tomato sauce and creamy cheese. Top the delightful creation with some finely diced basil for that little burst of freshness. Sandwiches like these are absolutely wonderful for using up leftovers as well. Have leftover chicken from the rotisserie chicken you bought? How about that half jar of spaghetti sauce? My family loves this kind of quick meal. Before baking the filling in the bread for the final time, stuff the bread and freeze the whole thing. Take it out a couple hours ahead of time and you can toss this fresh meal into the oven and walk away for 30 minutes, pull out and have a healthy but quick meal. Company coming and you need an appetizer? This is perfect too. I can imagine a terrific party with all my stuffed bread recipes made up and sliced, just perfect for a group gathering.
Lets go ahead and make some of these babies up, shall we?
First, thaw out one loaf of Rhodes Bake N Serv White Bread.
Honestly I usually thaw out two, because they freeze well and I can have extra stuffed breads or just freeze the loaf for another day.
Bake the loaf at 400 degrees for 25 minutes until golden brown. Allow to cool.
Cut your bread in half horizontally. Then press that soft bread middle down with your finger tips to create a space to layer up all the goodness of chicken.
Mix 1 cup of shredded chicken with 1 cup of spaghetti sauce.
Next add second cup of chicken with 1 cup of shredded cheese and 1/2 cup of parmesan cheese.
Mix well, adding more spaghetti sauce if needed to make it more saucy.
Add your filling to the two half loaves of bread. Optional, add a little more shredded cheese to the top of the chicken mixture.
Bake in a 400 degree oven for about 20 minutes until the cheese has all melted and the inside of the mixture is hot.
Finely shred some fresh basil and top the bread, allow to cool about 10 minutes and slice into servings.
Look at that saucy richness! YUM!
One half loaf serves about 5 for a snack.