This chicken parmesan sub sandwich recipe has quickly become a Sunday lunch favorite in our household.
1 lb cooked, shredded chicken
1 cup mayonnaise
1 cup whole or reduced fat cows milk
2 tbsp Hidden Valley Ranch Seasoning
1 tbsp Minced Garlic
¼ cup Shredded Parmesan Cheese
6 Loaves of Submarine or Hoagie Bread
1
Preheat the oven at 350 degrees F. Lightly spray a baking sheet with cooking spray (I typically use avocado oil).
2
Combine mayonnaise, milk, and ranch seasoning in medium-sized bowl.
3
Add the remaining ingredients to the bowl and stir until well combined.
4
Spoon the mixture into the open loaves and arrange evenly on the baking sheet. Sprinkle parmesan over the top if desired. Bake until bread reaches desired level of toasted, up to 10 minutes.
Ingredients
1 lb cooked, shredded chicken
1 cup mayonnaise
1 cup whole or reduced fat cows milk
2 tbsp Hidden Valley Ranch Seasoning
1 tbsp Minced Garlic
¼ cup Shredded Parmesan Cheese
6 Loaves of Submarine or Hoagie Bread