This sandwich is perfect with soup on a rainy spring day. It's quick to prepare but it looks like a sandwich you'd order at a restaurant. For dinner I paired the sandwich with homemade alaphabet soup. You can easily modify the sandwich to suit your own preferences. The original recipe came from a Taste of Home magazine.
2 T light mayonnaise
2 T honey mustard
6 slices whole wheat bread, toasted8 slices shaved rotisserie chicken
2 slices Monterey-Jack cheese
4 slices bacon, crisply cooked, drained
1 tomato, cut into 4 slices
1 c shredded lettuce
Spread 1 T of the dressing evenly onto 2 of the toast slices; top with chicken. Cover each with second toast slice. Cover with cheese, bacon, tomatoes, and lettuce; top with remaining toast slices spread with remaining 1 T dressing and honey mustard. Cut each sandwich into 2 triangles. Secure each with wooden toothpick. Makes 2 servings, 1 sandwich each.
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