Nina's Soap

In my journey trying to find meals I can cook for my family using my homemade canned meats and vegetables, I made this sandwich they enjoyed.

Chicken  Sandwich

4 Quarts Homemade canned chicken

1-29 oz. can of Tomato Puree

2 tbsp. Sugar

Salt to taste

1 tbsp. Sage

1 tbsp. of Dripping Fat (if the canned chicken doesn’t have fat)

French sub rolls (2 per adult)

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Direction

Drain the canned chicken.

In a pot, add the tomato puree, sugar, salt, the broth from the canned chicken, and the fat if needed.

Bring to a boil.

Add sage.

Cover the pot with a lid.

Reduce heat and cook until the sauce reduced by one third. It could take about 45 minutes.

Transfer all but about 1.5 cups of the sauce to a jar and store in the refrigerator for another cooking or use it as spaghetti sauce.

To the remaining sauce in the pot, add the chicken.

Bring to a boil.

Reduce the heat and cover the pot with a lid.

Cook until the liquid evaporated a little or to your desire.

Preheat the oven for 425 degrees F.

Bake the breads for 10 min if they are frozen breads otherwise bake for 5 min.

Slice one side of a bread to open it up and fill it with the sandwich meat.

This meal was a dinner for 6 people and I have leftover I stored in the fridge for another meal during the week. It can be served on cooked rice as well.