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Open-Faced Chicken-Asparagus Sandwich |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Open-Faced Chicken-Asparagus Sandwich recipe on the web!!Softened real butter _ slices italian breads toasted Real mayonnaise _ chicken breasts large slices cooked Salt and freshly ground pepper to taste _ eggs hard-cooked, sliced __ fresh asparagus cooked, drained _ cups White Sauce (recipe follows) __ slices bacon cooked crisp and drained _ tablespoons parsley minced fresh White Sauce: _ tablespoons butter real _ tablespoons flour _ teaspoon chicken bouillon instant _ cups milk ___ teaspoon salt Few drops hot pepper sauce * See note below. * Melt butter in saucepan; blend in flour and continue stirring for 3 minutes. Add instant chicken bouillon and milk. Over medium-high heat, continue to stir and cook until thickened. Taste for seasoning and add salt and hot pepper sauce. Lightly butter toasted bread; spread with mayonnaise and place on greased jelly roll pan. Place chicken slices on each and sprinkle lightly with salt and pepper. Layer with egg slices and top each with 3 asparagus spears. Spoon White Sauce over each slice of toast and place in preheated 400° F oven for 10 minutes. Place 2 slices of bacon on each and return to oven for 3 minutes to heat. Remove from oven and sprinkle each sandwich with parsley just before serving. Dagwood Pork Sandwich Italian Open-Faced Fondue Sandwich Mexican Steak Sandwich Open-Faced Chicken-Asparagus Sandwich Open-Faced Ham Salad Sandwich Salmon Salad Sandwich |
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