We’re not big fans of sandwiches for dinner but, this recipe showed up in the buzz box on epicurious.com and I decided it looked like it was worth a try.
Of course, its not that simple, first, the reviews said it needed to have a little more zip so, like some of the other reviewers, I double the garlic and added a TBS of fresh thyme when I added the garlic.
When I looked at the ciabatta bread at the store, I was, er, underwhelmed. I considered making my own but, knew that if I didn’t get the bread right, I would have a problem. Since the recipe said I would be scooping out some of the bread to put the filling in, I chose something called “bowl” bread...never heard of it but, it worked for me, I assume I could have served soup in it or something like that.
When I made the filling, I added the spinach to the chicken and mushroom mixture instead of cooking it separately. Once that was done, the cheese was grated and the bread had been scooped and spread with mustard, next was the challenge of cramming it all into the bread. This was surprisingly easy with only a little mess.
Lastly, I wrapped them in foil and baked for 20 minutes while I made the salad. They came out beautifully and looked just like I thought they would and they tasted great!
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