The remaining pair of hoagie rolls from last weekend's experiment with chicken philly cheesesteaks had me stuck in a sandwich mood for supper last Sunday. I fried up a couple of packages of bacon that afternoon and whipped up a somewhat runny chipotle ranch dressing. When dinnertime approached, I prepped those rolls first with some of that ranch sauce, plentiful portions of bacon, some deli-sliced honey-roasted turkey, and thick slices of Swiss cheese. All this was toasted in the oven before I then added sliced tomato and a selection of power greens...plus more chipotle ranch sauce to boot. These were incredible sandwiches, too large to finish in a single sitting, and quite the rare treat given what's usually on the menu here.
Based on "Chipotle Ranch Dressing," from Natasha Bull of Salt and Lavender. [Published 01 August 2023]
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