I am totally calling this a bread success! The only thing I would do differently next time would be to mix in some garlic powder and dried parsley for more flavor and bake them in smaller pie pans. My pie pans are antiques dating from the 1930′s or so, and they are much larger than what’s considered standard these days. I don’t have any smaller pans, so I guess I’ll add that to the list of things I need — two 8″ pie pans.

After I cut it, I browned some butter in a skillet and slightly toasted the cut side of the bread, and owing to the fact I didn’t verify that I had sandwich meats before deciding to have sandwiches (oops, I didn’t), I ended up using the leftover chicken from last night (very thinly sliced). After I put the chicken slices, onion, and mushrooms on the bottom bread, I layered the cheese on top and but it under the broiler for a couple of minutes. That got topped with tomato slices and lettuce from the garden, mayonnaise, and a little smear of horseradish. It’s not exactly like the bread at Schlotzsky’s, but it was definitely a success!

The recipe I followed made two “buns” which means we get to have sandwiches again sometime in the next few days. Yeah!