Chicken and Egg Sammies Deluxe
April 19, 2006— -- I don't know which came first, but I'm glad they met up in my sandwich! This simple Sammy supper stacks together cutlets, egg, cheese and greens, all in one bun. It's so good it's why the chicken crossed the road.
4 servings
1½ pounds chicken breast cutlets
2 teaspoons smoked paprika
Salt and black pepper
4 tablespoons extra-virgin olive oil
4 large eggs
2 tablespoons milk or half-and-half, whichever you keep on hand for coffee
2 jarred roasted red peppers, patted dry and chopped
A handful of fresh flat-leaf parsley, chopped
4 crusty rolls, split
4 slices smoked Gouda cheese
2 cups chopped watercress (from 1 bunch)
Preheat the broiler.
Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons of the extra-virgin olive oil, twice around the pan, in a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes on each side. Remove the chicken from the skillet and let it rest, tented with foil. Wipe out the pan and add the remaining 2 tablespoons of extra-virgin olive oil. In a small bowl, beat the eggs with salt, pepper and milk, or half-and-half. Add the roasted peppers and parsley to the skillet and cook for 30 seconds, then add the eggs and scramble to your desired doneness with a wooden spoon or spatula.
While the eggs cook, toast the rolls under the broiler for 1 minute, then remove them to a work surface. Keep the broiler on.To assemble, slice the chicken and pile it on the roll bottoms. Top each Sammy with one quarter of the eggs and a slice of cheese. Place the Sammies back under the broiler for 30 seconds to melt the cheese. Reserve the tops. When the cheese has melted, transfer the Sammies to plates and top them with a pile of watercress, then set the roll tops in place.
Express Lane Shopping List
1½ pounds chicken breast cutlets
4 crusty rolls
4 slices smoked Gouda cheese
1 bunch watercress
And make sure you have the following on hand:
Smoked paprika Salt and black pepper extra-virgin olive oil Eggs Milk or half-and-half Jarred roasted red peppers Flat-leaf parsley