What was really different than other people's, until you :-) , was that I used sliced sandwich ham, too, then later chicken 'ham.' Originally, I used Danola slices, but later, Applegate Apple wood smoked chicken. I didn't care for the unsmoked version, or the turkey version for this application.
I prepped it the way that you did, except that after I diced it, I did brown it a bit to bring out the smokiness and get it a touch caramelized. The Danola, I did exactly as you did.
Yes, it's completely worth the effort and time. It sounds delicious!
This board is set up to require a number put in after every single post. Not more than once, unless a mistake is made, but at least once. That's because it has always been a free board. Whereas, PP and TT were paid boards for years and years.
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