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Chicken & Egg Sandwich

Yield: 12 servings


Clarified butter

2 Tbsp.

Cooked & diced skinless chicken meat

10 oz. 1-1/2 cups

Green bell peppers, diced

1/4 cup

Red bell peppers, diced

1/4 cup

Pimenton (smoked paprika)

1 tsp.
Garlic, chopped 1 tsp.

Salt and Pepper

To taste

Eggs, beaten

2 lb.* 8 large

Soft submarine rolls

6-inch 6

Sour cream

6 oz. 3/4 cup

Fresh dill, chopped

1/4 cup
  • 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.
  • Pour in eggs. Cook and fold eggs into chicken mixture. Continue cooking until eggs
    are firm throughout with no visible liquid egg remaining.
  • 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).