Club Sandwich
(serve 1)

3 slices white bread
2 slices chicken breast, about 2 ounces (60 gr.) each
4 romaine lettuce leale
1 vine-ripened tomato
2 tablespoons béarnaise sauce
1 whole egg
1 tablespoon olive oil

Place the egg in a pan, add cold water and when water starts boiling, make it boil for 8/10 minutes. Let the egg cool, peel it and cut it in half. Cut the chicken breast in slices. Pour the oil in a nonstick griddle, roast the chicken and season with salt and pepper. Wash the salad and cut the tomato in slices.Toast the bread in a toaster, or under a broiler on both sides. Spread one tablespoon bearnaise sauce over one side of a bread slice. Place a lettuce leave, tomato slices and and top with the chicken slices. Carefully place the second layered bread slice, repeat the ingredients and cover with the third bread slice. Using a serrated knife cut the sandwich diagonally, cut the egg in half, and pin the sandwich layers together by piercing them with 1 frill pick or cocktail sword through the top bread slice. Garnish with béarnaise sauce and serve.

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