This filling three-decker also makes for good baon to the office. Add cucumber slices for more crunch and texture.
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Serves 1 Prep Time 20 minutes Cooking Time 10 minutes (chicken)
1 chicken breast, sliced into thin fillets
2 tablespoons olive oil
2 teaspoons dried rosemary
salt and pepper to taste
3 slices whole wheat bread, slightly toasted if desired
2 tablespoons butter
4 tablespoons mayonnaise
2 tablespoons mustard
2 strips bacon, fried until crisp
3 lettuce leaves
1 slice mozzarella cheese
4 slices tomatoes
1 Marinate chicken breast in olive oil, rosemary, salt and pepper. Set aside for 15 to 20 minutes then grill or pan-fry in a flat pan.
2 Place all three bread slices side by side on a tray. Spread butter on the first slice, mayonnaise on both sides of the second slice, and mustard on the third slice.
3 Top buttered slice with cheese, bacon, and tomato. Then cover with bread with mayonnaise. Put lettuce leaves, cooked chicken, and alfalfa sprouts then top with the last slice of bread. Serve with potato chips or fresh tomato slices.
Tip: Rosemary goes very well with just about any chicken dish.
Photography by Ocs Alvarez | Styling by Sharlene Tan
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