Denver Sandwich Recipes Recipes Recipe For Chicken

DENVER SANDWICH, THICK AND HEARTY

Steps:

• With a whisk, beat the eggs, milk and melted margarine.
• Add the ham and green onions, stirring until blended.
• In a heavy frying pan, melt the 2 tablespoons of margarine.
• Pour the egg mixture into the pan, continuously stirring while pouring.
• Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
• Run a spatula around the edges of the pan to loosen the eggs.
• If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
• When semi-set, cut the egg into quarters and flip each piece over.
• Continue cooking until set.
• If desired, top with cheese slices.
• Remove from heat, cover.
• Toast the bread, butter and make 2 hearty sandwiches.
• Serve with tomato soup or fries for a lunch or supper meal.

DENVER SANDWICH

Steps:

• Lightly toast the bread. In a medium skillet, melt the butter to coat the bottom of the pan. Saute the onion with the green pepper until the onions become transparent. Remove from skillet. In a small bowl, beat the eggs. Add the chopped ham and salt, season with pepper to taste. Pour the eggs into the skillet and cook over low heat until they are set. Cut into sections. Place on half the toasted bread slices. Top with sauteed onions and green peppers and remaining bread.

DENVER SANDWICH

Steps:

• Generously butter both sides of each slice of bread.
• Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
• Keep the bread warm.
• Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
• Add splashes of hot sauce if desired.
• Whisk just enough to combine the yolks and whites barely.
• Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
• Scatter half of the bacon in the pan and cook until brown and crisp.
• Remove the bacon with a slotted spoon and drain it.
• Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
• Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
• Increase heat to high.
• Add half of the egg mixture and swirl it to coat the entire pan.
• Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
• Sprinkle the cooked bacon evenly over the eggs.
• Tilt the pan so the uncooked egg can flow to the bottom of the pan.
• The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
• Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
• Use a spatula to help fold over the eggs evenly.
• The omelet should be golden outside.
• Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
• Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
• Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.

DAD'S CHICKEN SANDWICH

Steps:

• Remove the skin from the chicken and carefully carve the bone away from the breast meat. Thinly slice the breast crosswise on the diagonal.
• Evenly spread the honey mustard on 1 side of each bread slice. Lay 3 to 4 slices of tomato on 2 slices, followed by some endive and half the chicken on each. Season the layers with salt and pepper, to taste, as you build the sandwich. Top each sandwich with the other dressed bread slice.
• Serve immediately or wrap and refrigerate until ready to eat.

DENVER SANDWICH RECIPE

Steps:

• Combine eggs and milk; beat until slightly frothy. Add ham, onion, peppers and season with salt and pepper; mix well. Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness. Place between toasted bread slices.

DAN'S FAVORITE CHICKEN SANDWICH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
• Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
• Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

ULTIMATE CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a shallow bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 400° for 8-12 minutes on each side or until a thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato.