INGREDIENTS
- Elements:
- – Breast in slices not more than 1 cm thick 2 items.
- – Add salt, black pepper, dried garlic and coriander to style.
- – Sliced avocado 1 unit.
- – Spherical tomato in ½ cm wheels 1 unit.
- – Nasturtium or butter lettuce 4 leaves.
- – Purple onion in very positive julienne (1 mm) ¼ unit.
- – Coriander 10 leaves.
- – Mayonnaise 4 tbsp.
- – Milk 2 tbsp.
- – Pickles in skinny wheels 2 tbsp.
- – Ketchup to style.
- – Provoleta lower to ½ cm or thinner if doable, 4 slices.
- – Nachos 1 handful.
- – Smoked bacon 4 skinny slices.
- – Orange ½ unit.
- – Sizzling chili sauce (sriracha) to style.
- – Sandwich pan 2 items.
- – Butter c/n to unfold the bread.
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Process:
1.Season and prepare dinner the grilled rooster sheets, when turning, cowl 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 a very good splash of orange juice to caramelize it.
4.Lighten the mayonnaise somewhat with the milk and add the pickles.
5.Assemble the sandwich: unfold the bottom with mayonnaise with pickles, add lettuce, high the rooster coated with melted cheese and somewhat scorching pepper sauce, high put the center slice of the bread, unfold this time with ketchup, add bacon, avocado, tomato, onion, cilantro, cut up nachos and extra melted provoleta, lastly unfold the highest of the bread with mayonnaise with pickle, and it is able to eat!! .
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