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Coon Italian Club Sandwich
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Recipe supplied by: Sharon Jackson

Information about Sharon: Sharon grew up in my home town of Bourke (NSW). Sharon has a passion for cooking and is always experimenting with new foods and flavours. Sharon worked as a Food Technology Teacher for 30 + years. Throughout her career she has created many recipes and is always willing to share her experiences with both students and friends.
Recipe listed by: Marianne Hull

 

Ingredients
2 large chicken breast fillets (450g)
2 tablespoons olive oil
2 cloves garlic, crushed
8 COON tasty cheese slices
8 thin slices pancetta
1 loaf ciabatta bread (400g)
½ cup (150g) whole-egg mayonnaise
2 tablespoons chopped sun-dried tomatoes
1 small butter lettuce, leaves removed
2 medium (300g) tomatoes, sliced thinly
1 small (100g) red onion, sliced thinly
Method
Cut each fillet into four slices horizontally; brush with combined oil and garlic. Cook chicken in a heated, oiled grill-pan until cooked through
Place chicken on an oven tray; top each piece with a slice of COON. Grill until cheese bubbles and browns lightly
Meanwhile, cook pancetta under grill until crisp
Cut bread thinly into 12 slices. Toast slices, on both sides, under grill
Combine mayonnaise and sun-dried tomatoes in a bowl
Place one slice of toast on each serving plate; spread with the mayonnaise mixture, then top with lettuce, tomato, onion, one slice of pancetta and then one piece of chicken
Top with another slice of toast and repeat layers with remaining ingredients, ending with toast.
To serve
Serve and hold together with toothpick

Number of serves:

Number of serves: 4
Preparation time: Less than 30 minutes
Cooking time:
 
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Recipe Uploaded: 08.07.2015
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