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Categories:
unsalted butter chicken mayonnaise ketchup rye bread Swiss cheese sweet pickles pickles red onions egg milk
Viewed: 10 - Published at: 3 months agoIngredients
- 1 1/2 tablespoons unsalted butter
- 1 whole boneless skinless chicken breast (about 3/4 pound)
- 3 tablespoons mayonnaise
- 1 tablespoon good quality ketchup
- 4 slices rye bread (thick slices)
- 4 slices swiss cheese, cut to fit the bread
- 2 small whole sweet pickles, sliced thin, plus
- 2 whole pickles (to garnish)
- 2 slices red onions (thin slices)
- 1 large egg
- 2 tablespoons milk
Method
- In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken.
- In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken, with the remaining half-sandwiches.
- In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.
