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)
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.
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