John Myers
Ingredients for 2 servings:
- 6 large slices of toast
- 2 small chicken breast fillets
- 2 tomatoes
- ½ iceberg lettuce
- 1 onion(s)
- 4 eggs
- 2 slices of processed cheese
- 4 tsp, heaped ketchup
- 4 tsp, heaped remoulade
- 2 small pickles
- curry powder
- salt and pepper
- some oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Wash the two chicken breasts and pat them dry with a kitchen towel. In the meantime, add oil to a pan and heat it slightly. Do not use the highest heat, or the chicken will be dark on the outside and raw on the inside. Add the salted and peppered chicken breast to the pan and fry until golden brown on both sides. It is advisable to cover the pan, as it will splatter quite a bit. Once the chicken is cooked, set the meat aside and let it rest for a while. While the chicken is cooking, prepare the lettuce, tomatoes, and onions. Wash the lettuce and cut it into strips, slice the tomatoes, and also the onions. For the sauce, spice up the finished remoulade a bit. Dice the pickles, mix them into the remoulade, and season with a little curry powder. In another pan, fry the fried eggs on both sides. Season these with salt and pepper. Toast the 6 slices of toast. Cut the chicken breast diagonally into thin slices. Spread some remoulade on the first slice of toast. Add a few strips of lettuce, then chicken breast. Spread ketchup on the next slice of toast and place it ketchup-side down on the chicken breast. Spread remoulade on the other side of the toast again and top with lettuce and chicken breast. Now layer two eggs, some tomatoes, some onions, and a slice of cheese. Finally, place another slice of toast spread with ketchup on top. Layer the second sandwich in the same way: toast, remoulade, lettuce, chicken, ketchup, toast, remoulade, lettuce, chicken, egg, tomato, onion, cheese, ketchup, and toast. Secure the club sandwiches with a wooden skewer and cut diagonally in half.
Facebook Comments