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* Exported from MasterCook *
Chicken, Tomato And Bacon Bistro Sandwiches
Recipe By : Russell Cronkhite
Serving Size : 4 Preparation Time :0:00
Categories : june 22 2005 sandwiches
the standard
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup mayonnaise
2 tablespoons minced onion
1 tablespoon wine vinegar
1/4 teaspoon salt
4 slices bread -- thick country style, toasted and halved
Romalne lettuce leaves
4 chicken breast, no skin, no bone, R-T-C -- halves grilled and sliced
4 pounds fresh tomatoes -- cut In chunks
8 slices bacon, raw, thick slice -- cooked crisp
In a small bowl, combine mayonnaise and onion. For the dressing: Transfer
two tablespoons of the mayonnaise mixture to a cup; with a fork, whisk in
vinegar and salt; reserve for later use.
Spread toast with the mayonnaise and onion mixture; place one slice on
each of four plates. Top with romaine leaves and chicken breast. Spoon
about 1 cup tomatoes on each sandwich; scatter bacon on top. Drizzle with
reserved dressing
Source:
"A Return to Family Picnics"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 988 Calories; 68g Fat (61.1%
calories from fat); 65g Protein; 32g Carbohydrate; 5g Dietary Fiber; 202mg
Cholesterol; 1089mg Sodium. Exchanges: 1 Grain(Starch); 8 Lean Meat; 4
Vegetable; 9 1/2 Fat; 0 Other Carbohydrates.
NOTES : summertime activities like yard sales, gardening or just
weekends relaxing on the patio lend themselves to
easy-going meals like these chicken bistro sandwiches.
Buy cooked chicken breasts or sprinkle uncooked breasts
with 1/2 teaspoon salt and 1/4 teaspoon pepper; grill or
broil until browned and no longer pink at the centre,
about three minutes per side.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Chicken, Tomato And Bacon Bistro Sandwiches
Recipe By : Russell Cronkhite
Serving Size : 4 Preparation Time :0:00
Categories : june 22 2005 sandwiches
the standard
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup mayonnaise
2 tablespoons minced onion
1 tablespoon wine vinegar
1/4 teaspoon salt
4 slices bread -- thick country style, toasted and halved
Romalne lettuce leaves
4 chicken breast, no skin, no bone, R-T-C -- halves grilled and sliced
4 pounds fresh tomatoes -- cut In chunks
8 slices bacon, raw, thick slice -- cooked crisp
In a small bowl, combine mayonnaise and onion. For the dressing: Transfer
two tablespoons of the mayonnaise mixture to a cup; with a fork, whisk in
vinegar and salt; reserve for later use.
Spread toast with the mayonnaise and onion mixture; place one slice on
each of four plates. Top with romaine leaves and chicken breast. Spoon
about 1 cup tomatoes on each sandwich; scatter bacon on top. Drizzle with
reserved dressing
Source:
"A Return to Family Picnics"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 988 Calories; 68g Fat (61.1%
calories from fat); 65g Protein; 32g Carbohydrate; 5g Dietary Fiber; 202mg
Cholesterol; 1089mg Sodium. Exchanges: 1 Grain(Starch); 8 Lean Meat; 4
Vegetable; 9 1/2 Fat; 0 Other Carbohydrates.
NOTES : summertime activities like yard sales, gardening or just
weekends relaxing on the patio lend themselves to
easy-going meals like these chicken bistro sandwiches.
Buy cooked chicken breasts or sprinkle uncooked breasts
with 1/2 teaspoon salt and 1/4 teaspoon pepper; grill or
broil until browned and no longer pink at the centre,
about three minutes per side.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/