| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs | Italian | Family, Sandwiches | 8 | Servings |
INGREDIENTS
| 8 | sl | Health Nut bread, * (up to 16) |
| 8 | sl | Turkey ham |
| 8 | Chicken thighs, boned & pounded flat | |
| 8 | Thick slices mozzarella cheese | |
| 8 | Thick slices tomato | |
| 1/2 | c | Mayonnaise |
| 1 | lg | Egg, BEATEN WITH |
| 1/8 | c | Water |
| 2 | c | Italian bread crumbs |
| Olive oil for frying | ||
| Salt and pepper, to taste | ||
| Garlic salt, to taste |
INSTRUCTIONS
* 16 slices for covered sandwich Toast bread and spread each slice with a thin layer of mayonnaise. Top each with one slice of ham. Dip each piece of chicken in the egg wash and then cover with bread crumbs. Heat skillet and add some olive oil. Fry each piece of chicken until browned and thoroughly cooked. Season with salt, pepper and garlic salt. Place one piece of chicken on each slice of bread and ham. Top with a thick slice of mozzarella and broil for 5-10 minutes at 350 degrees or until brown and bubbly. Remove from oven and top with a thick slice of tomato. Serve "open faced" for a luncheon or with an extra piece of toast for the "grab-em-and-eat-em-on-the-run-teens". Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 22, 1997
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