Filter
Reset
Sort ByRelevance
Jessica New Alford
Club sandwich with egg, chicken and avocado
Club sandwich with egg, chicken and avocado.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs hard in 8 minutes and start to frighten under cold running water. Cut the eggs into slices.
-
Roast the bread in the toaster until golden brown.
-
Cut the chicken fillet and tomato into thin slices.
-
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into thin slices.
-
Brush the bread with the cheese spread. Divide the avocado and tomato slices over a portion of the slices of bread.
-
Season with salt and pepper. Put a slice of bread on it, with the covered side up, and divide the chicken and the egg over it.
-
Cover with the rest of the bread, with the covered side down.
-
Cut the sandwich diagonally in half and insert a skewer in each half.
-
20 minLunchmedium sized egg, lumachine pasta, fresh haricots verts, lemon, yellowfin tuna in olive oil, full yogurt, olives with canned anchovies, chilled sun-dried tomatoes, fresh cucumber mix raw vegetables, shrimps,pasta salad niçoise
-
30 minLunchbreakfast bacon slice, liquid baking product, sunflower oil, elstar apple, white raisin, multigrain pancake mix, semi-skimmed milk, egg,pancake filled with bacon and apple
-
10 minLunchbuffalo mozzarella, fresh cherry, chip off bread, butter lettuce, smoked chicken fillet, fresh basil,baguette with mozzarella, chicken and cherries
-
25 minLunchsalmon fillet, stir-fry oil, sunflower oil, black peppercorns, lamb's lettuce, fine leaf lettuce, mayonnaise, lemon juice, grated horseradish, garlic, fresh parsley, sherry,salad of roasted salmon with horseradish mayonnaise
Nutrition
565Calories
Sodium0% DV1.390mg
Fat42% DV27g
Protein60% DV30g
Carbs16% DV47g
Fiber20% DV5g
Loved it