A chicken sandwich is a sandwich which typically consists of a boneless, skinless

breast of chicken served between slices of bread, on a bun, or on a roll. Variations

include the chicken burger or chicken on a bun, hot chicken, and chicken
salad sandwich.

Ingredients
1 Citrus-Garlic Roasted Chicken Breast or large roasted or rotisserie chicken breast
4 slices whole-grain seedy bread, toasted
1 1/2 tablespoons honey mustard
8 thin slices vine-ripened tomato, about 1 large
4 endive spears, halved lengthwise
Kosher salt and freshly cracked black pepper
Directions
Remove the skin from the chicken and carefully carve the bone away from the breast
meat. Thinly slice the breast crosswise on the diagonal.
Evenly spread the honey mustard on 1 side of each bread slice. Lay 3 to 4 slices of
tomato on 2 slices, followed by some endive and half the chicken on each. Season the
layers with salt and pepper, to taste, as you build the sandwich. Top each sandwich with
the other dressed bread slice.

A ham and cheese sandwich is a common type of sandwich. It is made by

putting cheese and sliced ham between two slices of bread.[1] The bread is sometimes
buttered and/or toasted. Vegetables like lettuce, tomato, onion or pickle slices can also
be included. Various kinds of mustard and mayonnaise are also common.
Sliced bread, sliced cheese, and sliced cooked ham are very readily available in
Western supermarkets and as a result ham and cheese sandwiches are quick and easy
to prepare. They are a common component of a packed lunch.
Ingredients
2 slices whole grain bread
2 teaspoons butter
2 slices Swiss cheese
2 thin slices deli ham
1 teaspoon mayonnaise
1 teaspoon whole grain mustard
Directions
Preheat a skillet over medium-high heat.
Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butterside down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered
side of the second slice of bread with mayonnaise and mustard; place it, butter-side up
on top of the sandwich. Cook until the sandwich is golden brown and the cheese is
melted, about 3 minutes per side.

Pork Schnitzel Sandwiches

A quick and delicious recipe to make for dinner over the weekend without much effort or
hard work! Breaded and fried pork cutlets sandwiches between soft challah rolls and
topped with honey mustard, pickled shallots, arugula, avocado and capers!
Ingredients
1 34 lb. pork loin, cut into 8 pieces, pounded 14" thick
Kosher salt and freshly ground black pepper, to taste
1
2 cup Dijon mustard
10 tbsp. olive oil
3 tbsp. fresh lemon juice, plus more to taste
2 cups panko breadcrumbs
15 tbsp. unsalted butter
3 tbsp. minced sage
3 cloves garlic, peeled and smashed
8 slices swiss cheese
1
2 cup capers, rinsed
2 cups baby arugula
4 buns, toasted
Directions
Season pork with salt and pepper. Whisk mustard, 14 cup olive oil, and 2 tbsp. lemon
juice in a bowl. Coat pork in mustard dressing, then pack with panko. Working in
batches, heat 3 tbsp. butter and 2 tbsp. olive oil in a 12" skillet over medium-high; cook
pork until golden, 2-3 minutes. Flip, then top with capers and swiss cheese; add 2 tbsp.
butter, sage, and garlic and cook until pork is cooked and cheese is melted, 2 minutes
more. Divide 2 slices each pork between buns, then top with arugula. Serve
immediately.

Monte Cristo Sandwich. "A quick and easy sandwich with ham, turkey and swiss
slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the
usual lunch or snack.
Ingredients
3 slices white bread
Mayonnaise, as needed
2 slices Gouda
2 slices turkey
3 large eggs, beaten
1/4 cup milk
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Strawberry slices, for garnish
Orange wedges, for garnish
Directions
On a work surface, lay out 2 slices of bread and spread with mayonnaise. Top each
slice with the 1 slice of Gouda and 1 slice of turkey each. Put the third slice of bread on
top of one stack, and flip the remaining stack on top, cheese-side down, to make a
triple-decker sandwich.
Using a knife, cut the crusts off the sandwich (this helps to pinch and seal the ends).
Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and
up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the
egg batter from seeping in.)
Combine the eggs and milk in a bowl. Heat the oil and butter in a skillet over mediumhigh heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place
it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total.
Cut the Monte Cristo in 1/2, transfer it to a place, and garnish with the strawberry and
orange. Spoon some jam over each 1/2 and serve immediately.

A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United
States. The sandwich is typically made
with bacon, eggs (typically fried or scrambled), cheese and bread, which may be
buttered and toasted. Many similar sandwiches exist, substituting alternate meat
products for the bacon or using different varieties of cheese or bread. The sandwich is
often served as a breakfast item with coffee.
Ingredients
2
EGGS
2 tbsp.
milk OR water
salt and pepper, as desired
3 tsp. butter, room temperature, divided
4 slices
whole wheat OR white bread
2 slices
Colby-Jack cheese
4 slices
fully-cooked bacon
Directions
BEAT eggs, milk, salt and pepper in small bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot.
POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan
with an inverted turner, forming large soft curds. CONTINUE cooking pulling, lifting
and folding eggs until thickened and no visible liquid egg remains. Do not stir
constantly. REMOVE from pan. CLEAN skillet.
SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE 2
slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and
bacon. COVER with remaining bread, buttered side up.
COOK sandwiches over medium heat, turning once, until bread is toasted and cheese
is melted, 2 to 4 minutes.