Thursday, 2 October 2008

Broccoli Chicken Cheddar Bread Sandwiches

Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 pinch nutmeg, grated
salt and pepper, to taste
1 cup parmesan, grated

For the bread:
1 pastry dough, thawed if frozen
2 cups chicken, cooked
   and cubed
2 cups cheddar cheese, grated
2 cups broccoli florets, cut into
   small pieces and steamed
1 egg, beaten with 1 tbsp water

Sauce

  • In a medium, heavy bottomed sauce pan, melt the butter over medium heat. 
  • When the butter is melted, use a whisk to whisk in the flour. 
  • Whisk until smooth and creamy.
  • Increase the heat to high, and gradually whisk in the milk. 
  • Add the nutmeg and salt and pepper, and cook - stirring constantly, until the sauce thickens and is very smooth, then stir in the parmesan cheese and remove from heat.


Bread:

  • Preheat the oven to 375 F and spread the pastry dough on a prepared baking sheet - making a large rectangle.
  • In a large bowl, toss the chicken, cheddar, and broccoli together with the sauce.  
  • Spread the chicken mixture down the center of the pastry dough, leaving as much dough on the sides as is possible.
  • Fold the sides up over the filling.  You can cut the sides in angled strips and then fold those in a criss-cross pattern to form a braid ~ depends on how much room you have and how fancy you want it to be.
  • Brush the egg wash over the top, and bake for about 30 - 45 minutes, or until golden brown.


Note 1:  I usually cut into four pieces.  One piece per individual to be eaten with a knife and fork.

Note 2:  I wrap the completed pieces first in parchment paper and then tin foil, and they freeze
              remarkably well!  Let them thaw, a couple of minutes in the microwave and they're
              fabulous!