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Coon
Italian Club Sandwich |
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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
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Ingredients |
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2 large chicken breast fillets
(450g) |
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2 tablespoons olive oil |
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2 cloves garlic, crushed |
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8 COON tasty cheese slices |
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8 thin slices pancetta |
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1 loaf ciabatta bread (400g) |
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½ cup (150g) whole-egg mayonnaise |
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2 tablespoons chopped sun-dried
tomatoes |
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1 small butter lettuce, leaves
removed |
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2 medium (300g) tomatoes,
sliced thinly |
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1 small (100g) red onion,
sliced thinly |
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Method |
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Cut each fillet
into four slices horizontally; brush with combined
oil and garlic. Cook chicken in a heated, oiled
grill-pan until cooked through |
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Place chicken on an oven tray;
top each piece with a slice of COON. Grill until
cheese bubbles and browns lightly |
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Meanwhile, cook pancetta under
grill until crisp |
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Cut bread thinly into 12 slices.
Toast slices, on both sides, under grill |
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Combine mayonnaise and sun-dried
tomatoes in a bowl |
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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 |
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Top with another slice of
toast and repeat layers with remaining ingredients,
ending with toast. |
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To
serve |
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Serve and hold together with toothpick |
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Number of serves: 4 |
Preparation time: Less
than 30 minutes |
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Number of reviews |
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Nutrition Facts: |
Recipe Uploaded: 08.07.2015 |
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