| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
Essnce03 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Brioche roll |
| 1 |
|
Boneless chicken breast; cooked and cooled |
| 1 |
|
Hard-boiled egg; peeled |
| 1/2 |
|
Avocado |
| 1/2 |
c |
Shredded Romaine lettuce |
| 3 |
|
Tomato slices |
| 3 |
sl |
Bacon; cooked until crisp |
| 1/4 |
c |
Homemade or prepared French dressing |
| 1 |
tb |
Crumbled blue cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Potato salad; for serving |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
Slice brioche horizontally into 3 even slices. Combine french
dressing and blue cheese and spread on each slice of brioche. Slice
chicken, egg and avocado into long thin slices. Start building club
on bottom layer of brioche with chicken, seasoning each layer with
salt and pepper. Top with tomatoes and lettuce. Top with center layer
of bread. Top with egg slices, avocado and bacon. Finish with top
layer of brioche and serve with potato salad, garnished with parsley.
This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
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