Hot Hoagies

When I was pregnant, I had a hard time with sandwiches. I'm not a big fan of peanut butter {and it was even more unbearable when I was pregnant} so I usually eat meat sandwiches for lunches. But when you're pregnant you're supposed to stay away from deli meats. Unless you heat them up. But then you have a funny tasting sandwich - hot meat, cool mayo and mustard and pickles and tomato . . . too weird. So I just didn't really eat many sandwiches. And I was sad about that. Because I actually do love a good meat sandwich. Mmm. Anyway, then this recipe fairly fell in my lap and I was a happy camper once again. At least, this was the closest I was going to get to a meat sandwich that wasn't weird for a while.
And you know what? It isn't weird.
It's so tasty that I still keep making it even though I can eat meat sandwiches again.

Now that's saying somethin'.

Hot Hoagies
Recipe from Mel's Kitchen Cafe

1 loaf french bread, cut lengthwise

2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)

1/2 cup light mayo

1/2 cup reduced fat sour cream

2 green onions, thinly sliced (white and green parts)

1/2 teaspoon garlic salt

1/3 cup fresh parsley, chopped (or 2 tablespoons dried)

2 cups shredded cheese

Olives, chopped (0ptional)

Directions:

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. Mmm, mmm, tasty!