Club Sandwich Roll

Left overs. I don't know about your kids, but mine are not very good at eating left overs, they like only fresh made food. My husband says that that's the way I thought them, well...... he is right (but don't tell him). Therefore I have to reinvent my left overs into a new fresh food.

So yesterdays chicken drumsticks became todays club sandwich roll perfect for lunch with a bowl of soup.

     This recipe belongs to one of my favorite canadian chefs Anna Olson. Love her and her recipes and especially her cooking show " Fresh, with Anna Olson". She lives in the Niagara Falls region and in all her shows she promotes the local farms and  fresh markets.

I had changed the recipe a little, to suite the taste of my 3 boys, but if you are interested in the original recipe you can find it here.

Ingredients:

Dough

• 2 cups                       warm water
• 1 tbsp                        instant yeast
• 1 tbsp                        honey 
• 2 tbsp                        cornmeal
• 4 1/2 cups                 all-purpose flour ( plus more for kneading)
• 2 tsp                          fine sea salt
• 1/3 cup                      extra virgin olive oil

Filling

• 10                              strips turkey bacon ( or your favorite bacon)
• 3 cup                         of cooked chicken meat ( I used chicken drumsticks but chicken breast would work  very well)shredded 
• 1 tbsp                        smoked paprika 
• 1 tbsp                       dry parsley leafs 
• 2 1/2 cups                 shredded three cheeses mix or cheddar cheese or your favorite mix.

Dough.

Mix the water, honey, cornmeal together and sprinkle yeast over top. Let stand for 10 minutes until foamy.

In the bowl of a stand up mixer fitted with the dough hook attachment combine 4 cups( from the total of 4 1/2 cups of flour), salt, olive oil and the yeast mixture. Knead on low speed until the dough comes together. Add the remaining flour if the dough is sticky and clings to the side of the bowl.

Continue mixing on low speed for another 7 minutes or turn the dough on a lightly floured surface and knead by hand until smooth and elastic.

Place the dough in lightly oiled bowl and cover with cling wrap and tea towel and place in a draft free place to rise for 1 hour.

Cook the bacon strips. Place on paper towel to drain.

Shred the chicken.

After one hour the dough is ready to be filled.

Roll the dough (on a lightly floured surface) into a rectangular sheet of approximately  18 x 9 inches.

Arrange bacon strips on the dough.

Sprinkle the shredded chicken and the smoked paprika and parsley flakes.

Sprinkle cheese over the top.

Roll the dough up from the short end, and pace into a 10 X 5 inches  greased loaf pan. Cover the dough with  tea towel and let rest for 30 minutes.

bake into a preheated oven of 375˚F for 20 minutes then reduce oven temperature to 350˚F and bake for another 25 minutes.

Let the loaf cool in the pan for 15 minutes, then turn out on a cooling rack.

Serve warm with a bowl of steaming soup or as an appetizer.

Note: if desired when the loaf is taken out of the oven the top it can be " rubbed" with a piece of butter   for a nice shine and to keep it soft.

Enjoy!