Chicken sandwich with tomato & egg

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 Eggs
  • 150 g Chicken filet
  • 1 TEASPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 medium-sized tomatoes
  • 1 red pepper
  • 6-8 Salad leaves (e.g. Lollo bianco)
  • 6 discs Toast bread (e.g. sandwich toast)
  • 6 TABLESPOONS Salad Mayonnaise
  • 1 TEASPOON Mustard
  • 7-10 Tbsp Slices of ice
  • 7-10 Tbsp Olives and herbs
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Hard boil eggs. Quench, peel and let cool down a little

  2. 2

    Wash the fillet and pat dry. Fry in hot oil for 5-6 minutes on each side. Season with salt and pepper. Let cool off

  3. 3

    Clean and wash the vegetables. Cut tomatoes into slices, peppers into fine strips. Wash lettuce leaves, shake dry and cut into strips

  4. 4

    Toast bread. Cut fillet and eggs into slices. Mix mayonnaise and mustard. Season with salt and pepper. Spread 4 toasts with mustard mayonnaise and top with lettuce, tomatoes, eggs, chicken and paprika. Place 2 toasts on top of each other and cover each with a slice of toast. Quarter diagonally, pin and garnish if necessary

  5. 5

    Drink: cool juice spritzer or cola

Nutrition Facts

KCAL
330 kcal
CARBS
34 g
FATS
13 g
PROTEINS
17 g