Chicken club sandwich
Instructions
Boneless chicken, spellatelo and cut meat into small pieces.
Wash the lettuce leaves and dry them thoroughly.
Wash the tomatoes and slice them up.
Trim away the crust of the bread box.
Lightly buttered slices of bread.
Tostatele in the oven already warm approximately 100 degrees for a few minutes, just long enough to take a nice golden color.
Make sure that inside the slices are soft.
Place the bacon in a pan without seasoning.
FRY in open flame until it is golden and crispy.
When done, drain them on absorbent paper.
Switch to filling: each sandwich is composed of three layers of bread.
Distributed on the first two pieces of chicken with a little salt and paprika.
Add each layer a little mayonnaise, tomato slices, mayonnaise, crumbled bacon and lettuce leaves.
Divide gently into two each sandwich and serve.
Ingredients and dosing for 6 persons
- 9 slices of cassette bread
- 1/2 roast chicken
- 6 slices of bacon
- 6 leaves of lettuce salad
- 4 ripe tomatoes sodi
- 4 tablespoons of light mayonnaise
- 1 pinch of sweet paprika (optional)
- 1 tablespoon of butter
- Salt