Composition / ingredients
Cooking method
1. Wash and dry a piece of chicken fillet. Put it on a cutting board and cover it with cling film and lightly (not too much!) beat it off with a hammer so that it becomes the same thickness over the entire area.
2. In a small bowl, mix olive oil, lemon juice, salt and dry crushed marjoram. Mix all the ingredients together and pour them into a tight sealed bag. Put the pieces of the beaten chicken fillet in the same place. Close the bag tightly and place the meat in the refrigerator to marinate for half an hour.
3. While the chicken is marinating, prepare the rest of the products for the sandwich. Cut the bacon into thin strips and fry them in a dry frying pan. Cut the loaf into portions of medium thickness and also fry them in a toaster or in a frying pan without adding oil. Cut the cheese into thin plates.
Wash tomatoes and cut into slices. Green onions and lettuce leaves should also be washed and dried. Finely chop the onion, and just tear the large lettuce leaves with your hands.
4. In a small deep container, mix mayonnaise and mustard.
5. After the chicken is sufficiently marinated, remove it from the package. A grill pan (you can use a regular one with a non-stick bottom) put on the stove and heat it. Then fry the chicken fillet on medium heat for about 5 minutes on each side.
6. Now you can put the sandwich together. To do this, spread one of the toasted pieces of the loaf with mayonnaise and mustard sauce. Put lettuce leaves and chopped green onions on top of it. Next, put the fried chicken fillet and cheese plates. Put a little sour cream and fried bacon on top. Finally, lay out the tomato slices, and cover the top with another fried loaf slice, pre-greased with mayonnaise-mustard sauce.
Ready-made chicken sandwiches should be served hot to the table. You can also make them in advance and take them with you on a picnic - they are also very tasty cold!
Bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Loaf - 273 kcal/100g
- Marjoram dry - 271 kcal/100g
- Lettuce leaves - 12 kcal/100g
