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Chicken Sandwich TNT

post #1 of 6
Thread Starter 
Tasty and oh so good. first off we need to fry 4 slices of bacon then set it aside save fat in a large skillet. take 2 skinless chicken breasts and pound it to 1/4 inch thickness. Cook in bacon fat over med heat for 6 min or til tender brush with 1 tabl honey and top with 2 slices of Swiss cheese.
To serve toast and butter 2 kaiser rolls coat with Dijon place chicken on roll add bacon and tomato,avocado, sprouts and add a chive flower or two serve and enjoy with a glass of chilled white wine or iced tea. some cold fuit would be nice
kadesma

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post #2 of 6

Sounds good to me. How about sesamee seeds on the roll?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 6

 

Good Morning,

 

Chicken and tuna salad are quite subjective. I like my chicken salad with: diced chicken breast, fresh dill herb, freshly ground blk pep, smoked paprika piquant, broken ( not powdery ) walnuts, spring scallion, home made ali oli and on a warm toasted baguette.

 

Tuna salad, quite similar however, with onion, diced celery and instead of the ali oli, I blend with a slow stream of olive oil which gives it a paste - dip texture or mousse like however, thicker and freshly Italian parsley herb.

 

Thanks for posting your recipe, I shall try it out for an office lunch.

Margcata. 

post #4 of 6

I like my chicken salad with chutney and a touch of madras curry and pinch of garic.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 6

How did we get from chicken sandwich to chicken salad sandwich?  And what does tuna fish have to do with it?

 

I like my chicken sandwich with bacon and avocados and lots of mayo.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 6

I like Coronation chicken as a sandwich filling.

 

No tuna for me, either, KK!

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