INGREDIENTS
- – Breast, in slices not more than 1 cm thick, 2 models.
- – Salt, black pepper, dried garlic, coriander to style.
- – Avocado, in slices 1 unit.
- – Spherical tomato, in ½ cm wheels 1 unit.
- – Nasturtium or butter lettuce 4 leaves.
- Purple onion, very finely julienned (1 mm) ¼ unit.
- – Coriander 10 leaves.
- – Mayonnaise 4 tbsp.
- – Milk 2 tbsp.
- – Pickles, in skinny wheels 2 tbsp.
- – Ketchup to style.
- – Provoleta minimize to ½ cm or thinner if doable, 4 slices.
- – Nachos 1 handful.
- – Smoked bacon 4 skinny slices.
- – Orange ½ unit.
- – Scorching chili sauce (sriracha) to style.
- – Sandwich pan 2 models.
- – Butter c/n to unfold the bread.
We share the recipe for this scrumptious triple hen sandwich with many condiments, nachos, bacon, provleta, tomato, lettuce and extra!
PROCEDURE:
1. Season and cook dinner the grilled hen sheets, turning and overlaying with provoleta.
2. Minimize the bread lengthwise into 3, unfold with butter and toast.
3. Cook dinner the bacon till it browns and begins to get crispy. On the finish, add pepper and an excellent splash of orange juice to caramelize it.
4. Lighten the mayonnaise slightly with the milk and add the pickles.
5. Assemble the sandwich: unfold the bottom with mayonnaise with pickles, add lettuce, high the hen coated with melted cheese and slightly sizzling chili sauce, high put the center slice of the bread, unfold this time with ketchup, add bacon , avocado, tomato, onion, cilantro, break up nachos and extra melted provoleta, lastly unfold the highest of the bread with mayonnaise with pickles and that is it.
