transfer rumours


On the other slice of bread spread a thick layer of Dijon mustard, then spread the caramelized Medjool Dates.


Shred the chicken breast if it’s a cold sandwich or slice it thick if it’s warm. Add to your sandwich At this point you might feel tempted to eat it. If temptation wins, then enjoy. If not, follow the next step.


Add as much cheese as you feel comfortable eating, put it on a panini press (or a grill, or a pan) with a little butter and wait until the cheese melts. Enjoy!" /> transfer rumours


On the other slice of bread spread a thick layer of Dijon mustard, then spread the caramelized Medjool Dates.


Shred the chicken breast if it’s a cold sandwich or slice it thick if it’s warm. Add to your sandwich At this point you might feel tempted to eat it. If temptation wins, then enjoy. If not, follow the next step.


Add as much cheese as you feel comfortable eating, put it on a panini press (or a grill, or a pan) with a little butter and wait until the cheese melts. Enjoy!" /> Rustic bread grilled chicken sandwich

Rustic bread grilled chicken sandwich

Cooking Time

10 min.

Number of Guests

1

Difficulty

1

Ingredients:

2 slices of thick rustic bread
1 grilled chicken breast (or Ham, or roast beef. It really is good with EVERYTHING) Sun dried tomatoes
1 teaspoon Dijon mustard
1 tbsp. Mayonnaise
1 tbsp. Caramelized Medjool Date, Onion, and Bacon Jam.
Sharp cheddar or any other sharp cheese (optional)

Instructions:
Toast the bread slices slightly

Dice the Sundried tomatoes so they’re easy to spread.

On one slice of bread, spread a thin layer of mayo, and then spread the sundried tomatoes evenly. transfer rumours

On the other slice of bread spread a thick layer of Dijon mustard, then spread the caramelized Medjool Dates.

Shred the chicken breast if it’s a cold sandwich or slice it thick if it’s warm. Add to your sandwich At this point you might feel tempted to eat it. If temptation wins, then enjoy. If not, follow the next step.

Add as much cheese as you feel comfortable eating, put it on a panini press (or a grill, or a pan) with a little butter and wait until the cheese melts. Enjoy!

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