Club Sandwich 


Serves 2-3

  • 4 tbsp mayonnaise 
  • 200 gm chicken with bones 
  • ¼ cup finely shredded cabbage 
  • ¼ cup grated carrot 
  • ¼ tsp pepper 
  • 1 tbsp mustard sauce 
  • 1 cheese slice
  •  1 small cucumber - wash & slice along with the peel into thin slices 
  • 1 egg omelet
  •  6 slices white or brown bread
  •  butter - enough to spread
  1.  Place chicken in a pressure cooker with ½ cup water, 1 tbsp oil, 1 tsp lemon juice and ¼ tsp salt. Mix well and pressure cook to 1- 2 whistles. Keep on low heat for 1-2 minutes. Remove from heat. When the pressure drops, drain chicken. Shred the chicken into small, long pieces. Discard bones. Keep shredded chicken aside. 
  2. Mix mayonnaise, ½ cup shredded chicken, cabbage, carrot, pepper, and mustard sauce in a bowl. Mix well. Check seasonings. 
  3. Toast all the bread slices and spread some butter on one side of each bread. Place a cheese slice on a toast. Lay some cucumber slices on the cheese. Place another buttered toast on it, with the butter side down on the cucumber pieces. 
  4. Place omelet on bread. Spread some mayonnaise mixture on the last slice of bread and press on the omelet. Keep this sandwich aside. 
  5. Repeat with the other slices to make another sandwich. 
  6. Trim the edges of a sandwich and cut each sandwich diagonally into four pieces (use a sharp knife preferably with a saw edge for cutting sandwiches). Serve the sandwich with french fries and tomato ketchup. To decorate the sandwich, pierce a small piece of lettuce or cabbage leaf through a toothpick and top with a cherry. Serve. 
Tip:
To save the sandwich from getting soggy: If the filling contains too much moisture, apply it just before serving or lay a lettuce leaf on the buttered bread before applying the filling.

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