serves 4
4 pieces of ciabatta (ca. 10 x 15 cm) - cut in half horizontally
4 chicken breasts (skinless)
1 tablespoon sumac (ground spice)
sea salt
50 grams rocket salad
12 slices bacon
2 medium tomatoes (sliced)
2 avocados
2 tablespoons dijon mustard
4 tablespoons roast onion mayonnaise
Fry the bacon in a pan and leave to crisp on some kitchen towel. Rub the chicken breasts with the sumac and salt and put in a non-stick pan with a spray of oil. Cook until done, but still juicy inside. Cut into slices. Assemble the ciabattas (you can toast them first, if you want to) by spreading some mustard on the one and some mayo on the other half, then top the bottom half with rocket and tomatoes, the avocado and the chicken slices, topped with the bacon and the remaining bread half. Secure with a tooth pick and serve with a salad on the side if you wish.
courtesy of: The Passionate Cook, October 18, 2004
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