TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
1 ½ heaped tablespoons of
Lemon mayonnaise
½ Ripe Avocado, de-seeded
and skinned
2 small handfuls of shredded
iceberg lettuce
½ to 1 cooked, skinless,
boneless chicken breast,
sliced
2 slices of Cheddar of
Monterey Jack cheese
4 thin slices of ripe tomato
4-6 slices of cooked slightly
crisp streaky bacon
Salt and pepper to taste
Preparation Method
Take the chicken breast, rub
lightly all over with a little
vegetable oil and season on
both sides with salt &
pepper. Sear on both sides to
colour the chicken an
continue to cook until the
chicken is cooked through
(about 10 minutes,
depending on the size), take
off the heat and allow to rest
for 10-15 minutes before
slicing.
Now cook 4 slices of bacon
for each sandwich, either in
a dry frying pan, or under
the grill. Cook until the
slices start to crisp and then
remove from the heat and
set aside. Slice the chicken
across the breast in even
widths; now slice your
avocado into lengths.
Toast the 3 slices of bread on
both sides.
On one slice add ¼ of the
mayonnaise and spread all
over. Season to taste with
salt & pepper and add layers
of lettuce, tomato, chicken,
bacon and Avocado using
half of the ingredients.
Finish the layer with a slice
of cheese. Spread the second
slice of toast with another ¼
of the mayo and season to
taste and put mayo side
down on the cheese. Now
spread the other side of the
bread with mayo, season
and repeat the layering
process with the remaining
ingredients in the same
order, lettuce first, then
tomato, chicken, bacon and
avocado and then top with
the remaining cheese slice.
Spread the last piece of toast
with the mayo, season and
place on top mayo side
down. Secure with
toothpicks to help hold in
place in each corner.
Carefully cut into quarters,
plate up and serve.
Chicken Salad
Makes 6 sandwiches
Ingredients
1 1/2 tablespoons olive oil
1 cup diced onions
1 cup red or green bell
pepper, de-seeded and
chopped
3 cups shredded cold,
boneless, skinned roast
chicken
1 1/2 cups mayonnaise
1 tablespoon lemon juice
salt and pepper, to taste
12 slices white, wholegrain
or brown bread, toasted,
unless very fresh
6 Slices of Dill Pickle,
chopped
Preparation Method
Tang’s Kitchen Filipino recip e-book Page 27