Chicken and Bacon Pan-Fried Sandwich |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From a feature in our local paper. I have based cooking time on having to cook the sandwich in 2 batches. Ingredients:
8 slices bacon |
1/2 cup mayonnaise (150 grams whole-egg) |
2 garlic cloves (minced) |
2 tablespoons lemon juice |
1 tablespoon chives (chopped) |
1 cup chicken (160 grams cooked and shredded) |
butter (for spreading) |
8 slices sourdough bread |
8 slices smoked cheddar cheese |
Directions:
1. Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
2. Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
3. Spread both sides of the bread with butter.
4. Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
5. Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.
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