Great Hot Recipes
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CHICKEN & SUN-DRIED TOMATO SANDWICHES
4 crusty French rolls (sm. baguettes)
about 7 inches long, or use 4 (7 inch lengths) of baguettes
1/2 c. mayonnaise
1/2 lb. thinly sliced cooked chicken
meat
24 sun-dried tomatoes
8 sm. hearts of Romaine lettuce or
Boston lettuce leaves
1. Split the French rolls or bread slices in half, sandwich fashion. 2. Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into 4 equal-size portions. Cover half the mayonnaise-smeared bread slices with 1 portion of chicken slices neatly arranged. Cover each serving with 6 sun-dried tomatoes. Cover each with 2 lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact. Yield: 4 sandwiches.
BROILED TOMATO SANDWICH
Toast slices of bread on one side. Butter the untoasted side of each slice and cover with slices of tomato. Season with salt, pepper and a dash of cayenne. Sprinkle with grated cheese or short strips of bacon and broil until the cheese or bacon is browned.