| 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
A Message from our Provider:
“Jesus feels your pain”