- 200 GRAM FETA, sliced
- 1 EGG, beaten
- 50 GRAM FLOUR
- 1 CUP BREADCRUMBS
- MIXED SALAD OR VEGETABLES
- 2 TBSP OLIVE OIL
- 1 TBSP RASPBERRY VINEGAR
- HANDFUL MINT, chopped
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- 12 SLICES WHITE BREAD,
toasted
- 8 TBSP MAYONNAISE
- 2 TOMATOES, sliced
- SOME LEAVES OF LETTUCE
- HANDFUL BASIL LEAVES
- 150 GRAM CHEESE, sliced
- 150 GRAM BACON, sliced
- 300 GRAM CHICKEN BREAST
- BUNCH OF GREEN ONIONS
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Cut he feta slices
into two triangles. Roll them first through flour, then through the
egg, and finally cover with breadcrumbs. Put in the fridge for two hours.
Fry the feta slices in hot oil, about two minutes per side. Arrange
the vegetables on a plate with the feta. Beat the vinegar and oil together
and drizzle over the vegetables. Sprinkle with mint.
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Heat 1 liter of water, put the chicken breast in,
cook 2 minutes and turn the heat off. Let it stand for thirty minutes,
then slice it very thinly. Fry the bacon 1 minute on each side. Spread
the mayonnaise on the bread slices. Put one slice on a plate, then stack
in the following order: lettuce, bacon, chicken breast, green onion,
(salt and pepper), another slice of bread, tomato, cheese, basil leave,
the last slice of bread. Slice the stack diagonally and put wooden skewers
in. Decorate with an olive or piece of tomato.
See also delicious recipes for
club sandwich with salami and
club sandwich with rillettes.
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