Roasted Chicken Sandwich with Scrambled Eggs and Pan-Grilled Tomatoes

5:08:00 PM Larisse Espinueva 0 Comments


Chicken Spread:
Left-over shredded roasted chicken meat
Onions, minced
Celery, diced
Fuji Apples, diced
Green Onions, chopped
Mayo
1. Saute onions and celery in olive oil.
2. In a bowl, mix all ingredients together. Season with salt and pepper
Assemble your Sandwich:
1. Get some slices of bread (Always remember that wheat bread is better!). Spread a thin coat of butter.
2. Add slices of cheese and chicken spread. You can also add a quick drizzle of French vinaigrette, feta cheese and/or olive oil for a more “gourmet” taste of your sandwich
3. Heat your sandwich in a panini grill press or toaster.
Scrambled Eggs:
1. Beat eggs with a whisk. Add milk salt and pepper..The secret to fluffy eggs are to incorporate as much air as possible by whisking.
2. Melt some butter in a non stick pan, then scramble away!
Pan Grilled  Tomatoes:
1. Heat up a nonstick pan. Place your sliced tomatoes until grill marks appear. This should not take so long otherwise your tomatoes will simmer in it’s own juices and become soggy that’s why it’s best to have a hotter pan.

Nothing fancy here, just some comfort food good for breakfast!

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