OPEN-FACE AUTUMN HARVEST CLUB SANDWICH
Lightly butter or drizzle olive oil over one side of each bread slice. Arrange bread slices, buttered or oil-side-up, on a metal rack in a broiler pan; broil, about 4 inches from heat source, until bread slices are lightly toasted. Turn (over) bread slices on broiler rack and set aside.
Broil, grill, or pan-grill chicken or turkey breast pieces (if pan-grilling or grilling, brush chicken or turkey pieces with butter or margarine or olive oil), turning pieces once, a total of about 7 minutes or to desired doneness.
In order, top each untoasted side of bread slices with 1 or 2 slices prosciutto or ham, a broiled or grilled chicken or turkey piece, 2 slices crisp-cooked bacon, several apples slices, and 1 or 2 very thin slices cheese of choice. Broil, about 4 inches from heat source, until cheese starts to melt. Evenly sprinkle freshly grated Parmesan cheese over the top of each sandwich and continue broiling until Parmesan cheese is lightly browned. Serve immediately garnished as desired. May serve with a knife and fork, if desired.
Variation: Omit apple slices; add peeled avocado slices which have been lightly sprinkle with lemon juice to the sandwich before topping with cheese.
Omit apple slices; add firm ripe pear slices to sandwich before topping with cheese.
Do not broil sandwich; lightly drizzle favorite dressing over sandwich before adding Parmesan cheese. May omit Parmesan cheese, if desired.
301 Arboretum Place, Richmond
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