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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