/ / Recipe Sandwiches with chicken, radish and beans

Recipe Sandwiches with chicken, radish and beans

  • Bread - 8 slices
  • For the filling: chicken breast - 360 Grams (without skin and bones)
  • Radish - 4 pieces (thinly sliced)
  • Escarole Salad - 1 cup
  • For marinade: fresh oregano - 1 teaspoon
  • Red wine vinegar - 1 teaspoon
  • Olive oil - 3 items. Spoons
  • For lubrication: garlic - 1 st. a spoon
  • White beans - 1 cup
  • Fresh rosemary - 1 teaspoon
  • For seasoning: salt - 3/4 Art. Spoons
  • Freshly ground pepper - - To taste

Beat together oregano, vinegar and 1 tablespoonOil. Lubricate the marinade with chicken on both sides. Put into a bowl, cover and put in the refrigerator for at least 2 hours or at night. Add the remaining 2 tablespoons oil and garlic in a large frying pan. Fry over medium heat, stirring until the garlic is soft, about 2 minutes. Add beans, liquid from beans and rosemary. Cook, mash the beans with a wooden spoon, 5 minutes. Add 1/4 teaspoon of salt, season with pepper. Put the mixture in a small bowl. Cover with a lid and put it aside. Heat the grill to medium temperature. Sprinkle the grill with oil. Fry chicken on the grill, turning once, for 3 to 4 minutes on each side. Spice the remaining 1/2 teaspoon of salt. Put the cooked chicken in a dish and let it cool down a bit. Slice it, put it aside. Fry the bread on the grill. Lubricate each slice with a bean mixture. Put on top of the chicken pieces, radish, escarole, cover with remaining slices of bread and serve.

Servings: 4

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