SANDWICH WITH CHICKEN PASTE, CRISPY BREAST, FRIED EGG AND BACON
Idyllic Chicken paste:
2 cooked Idyllic Chicken Fillets
1 green onion finely diced
5 tablespoons of your favorite mayonnaise
salt and black pepper to taste
1 tablespoon of ground sweet red pepper
12 slices of toasted bread
2 Idyllic Chicken Fillets
4 cottage fried eggs
8 slices of baked crispy bacon
4 leaves of Romaine lettuce
80 g of guacamole paste
30 g of fried onions
1 tablespoon of Sambal Oelek
A drop of oil
1 teaspoon of garlic powder
Marinate chicken fillets in Sambal, a drop of oil and ground garlic, set aside for about 3h. Grill or bake the fillets prepared until the meat is juicy, cool them down.
Blend the ingredients for the paste and season as desired.
Brown the toast on a frying pan or in a toaster oven.
Arrange chicken paste and Romaine lettuce leaves and slices of grilled chicken on four toasts.
Cover with a toast smeared with guacamole, place crispy bacon and the egg on top, sprinkle with fried onions and cover with a third toast smeared on the inside with chicken paste.
Cut these sandwiches in half. You can serve them accompanied by French fries and your favorite cold dip.
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