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Which-Came-First
Chicken & Egg Sandwich
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Clarified butter
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2 Tbsp. |
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Cooked & diced skinless chicken meat
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10 oz. |
1-1/2 cups |
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Green bell peppers, diced
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1/4 cup |
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Red bell peppers, diced
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1/4 cup |
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Pimenton (smoked paprika)
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1 tsp. |
| Garlic, chopped |
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1 tsp. |
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Salt and Pepper
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To taste |
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Eggs, beaten
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2 lb.* |
8 large |
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Soft submarine rolls
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6-inch |
6 |
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Sour cream
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6 oz. |
3/4 cup |
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Fresh dill, chopped
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1/4 cup |
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Heat butter in very large non-stick pan. Stir in chicken, bell peppers, paprikas, garlic,
salt and pepper. Cook over medium heat for 2-3 minutes until vegetables are tender.
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Pour in eggs. Cook and fold eggs into chicken mixture. Continue cooking until eggs
are firm throughout with no visible liquid egg remaining.
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Spread 1 tablespoon sour cream onto cut side of each roll bottom. Portion ¾ cup egg
mixture onto each roll. Sprinkle with dill. Cut roll in half. Serve immediately.
* If using frozen or liquid whole egg product.
NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
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