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Dec 9, 2009
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Chicken Parmesan Sandwich

By: Gino Gonzalez


Chicken Parmesan Sandwich

Still have chicken left over from this week’s shopping trip? Make some more Parmesan Chicken, but serve it between bread. You can make this sandwich in just two shakes!

Serves 1 Prep Time 10 minutes Cooking Time 5 minutes

 

2 pieces rye or wheat bread
1 tablespoon butter, at room temperature
2 teaspoons Japanese mayonnaise
Parmesan Chicken , sliced
leftover Honey Mustard Dip
1 individual cheese slice
4 pieces bottled white asparagus
2 slices ripe tomato
3 pieces romaine or lollo rosso lettuce

 

1 Toast bread for 1 minute in the oven toaster.

2 Spread butter on both pieces of bread followed by the mayonnaise.

3 Layer Parmesan Chicken then the Honey Mustard Dip and cheese.

4 Place sandwich in the oven toaster until cheese melts. Place asparagus, tomato wheel, and lettuce in the sandwich before serving.


Asparagus tip: Instead of using bottled white asparagus, blanch one bunch of store-bought green asparagus and use it in this sandwich. It’s more budget-friendly and fresher too!

 

Photography by David Hanson │ Recipe and Food Preparation by Gino Gonzalez │ Styling by Cheers Vazquez and Becky Kho │ Props from Rustan's Department Store




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