| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Lean bacon |
| 1 |
|
Whole skinless boneless chicken breast; (about 1 1/2 pounds) |
| 12 |
sl |
Brioche bread cut from large round or; toasted lightly |
|
|
; rectangular loaves |
| 1/2 |
c |
Mayonnaise |
| 8 |
|
Lettuce leaves; rinsed and spun dry |
| 8 |
|
Thin slices tomato |
| 8 |
|
Thin slices red onion |
INSTRUCTIONS
In a small heavy skillet cook the bacon over moderate heat, turning it
until it is crisp, transfer it to paper towels to drain, and pour off
all but 1 tablespoon of fat from the skillet. In the fat in the
skillet the chicken, patted dry and seasoned with pepper, for 6 to 8
minutes on each side, or until it is just springy to the touch, and
transfer it to a work surface. Let the chicken stand for 10 minutes
and cut it into thin slices. Spread one side of each brioche toast
with some of the mayonnaise, sprinkle it with pepper to taste, and
layer 4 of the toasts with a lettuce leaf, a tomato slice, an onion
slice, and a bacon slice. Top each sandwich with a brioche toast, a
lettuce leaf, an onion slice, a tomato slice, and one fourth of the
chicken and cover each sandwich with a brioche toast, pressing it
firmly.
Makes 4 sandwiches.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”