Types of

HOT
SANDWICHES
T.L.E
P.TASK
Submitted by:
Mhackzine Jane P. Sedurante

INSTRUCTIONS:
1. Using a food processor, purée the avocado,
lemon juice, fresh dill and cayenne pepper
until smooth. Season with salt and freshly
ground black pepper to taste.
California Turkey
CLUB SANDWICH
Ingredients: 1 TO 2 LEAVES green leaf lettuce
½ ripe avocado 2 SLICES tomato
1 TABLESPOON lemon juice 2 SLICES green bell pepper
1 TEASPOON fresh dill 2 OUNCES sliced Havarti cheese
PINCH of cayenne pepper 4 OUNCES sliced cooked turkey breast
salt and freshly ground black pepper 2 SLICES turkey bacon cooked
2 SLICES multigrain bread toasted ¼ CUP alfalfa sprouts
2. Spread the avocado mixture on both sides of the 3.Secure with
toasted bread. Build the sandwich by layering lettuce,
toothpicks, cut
tomato, green peppers cheese, turkey breast and turkey
bacon. Season with a little freshly ground black pepper.
in half and dig
Top with alfalfa sprouts and the second slice of bread. in.
 INGREDIENTS:
CHIPOTLE CHICKEN BUTTER
SOURDOUGH BREAD
MAYONNAISE

AVOCADO MELT
CANNED CHIPOTLE ADOBO LIQUID
COLBY JACK CHEESE
RIPE, FRESH CALIFORNIA AVOCADOS
SHREDDED CHICKEN
BBQ SAUCE
INSTRUCTIONS:
1. Prep your bread: Spread butter thinly on one side of each sourdough bread slice and set aside.
2. Make your chipotle mayo: In a small bowl mix together mayonnaise and canned chipotle liquid.
Smear chipotle mayo evenly onto both sides of the unbuttered side of bread.
3. Add the cheese: On one bread slice, sprinkle the shredded Colby jack cheese evenly.
4. Extra Avocado Please! Top cheese with 1/2 ripe, Fresh California Avocado thinly sliced.
5. Prepare the chicken: In a small bowl mix together shredded chicken and bbq sauce together. Add
the chicken onto the other slice of bread and put the slices together to form a sandwich.
6. Cook until golden brown on each side: Heat a heavy bottom skillet on medium heat until the
butter is melted. Add the sandwich to the pan and cook for 3-4 minutes on each side on medium
heat or until the bottom is golden brown.
7. For extra melty cheese: Add in 1 tbsp of water to the bottom of the pan and place a lid over the
sandwich. The steam from the water will help melt the cheese and make the sandwich cheesy
and gooey. Remove from the pan and serve with a pickle and/or tomato soup.
ROASTED TOMATO CAPRESE
INGREDIENTS:
4 ripe field tomatoes (cut in half)
2 cloves garlic (chopped)
salt and pepper to taste
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 ball fresh mozzarella (sliced)
1 handful basil leaves
1 baguette (cut into 4 sandwich sized pieces and sliced in half)

INSTRUCTIONS:
1. Place the tomatoes on a baking sheet with the cut side facing up.
2. Sprinkle with the garlic, salt and pepper and drizzle with the oil and vinegar.
3. Roast the tomatoes in a preheated 350F/180C oven for an hour.
4. Let the tomatoes cool, assemble the sandwich and and enjoy.
INGREDIENTS: INSTRUCTIONS:
1 tablespoon olive oil 1.Heat olive oil in a large heavy pan over medium heat. Season the chicken cutlets on
4 4-ounce chicken breast cutlets, pounded to ¼-inch both sides with salt and pepper. Add the cutlets to the preheated pan and cook until
thick golden brown on the bottom, 3-4 minutes. Flip the cutlets and cook until browned on
Salt and pepper the other side and a thermometer inserted in the center reads 165° F, 2-3 minutes
½ cup pesto longer. 2.Remove the chicken from the pan and keep warm.
8 slices sourdough bread
Spread 1 tablespoon of pesto on 1 side of each bread slice. Layer 4 of the bread slices
2 ripe tomatoes cut into ¼-inch slices
with 2 slices of tomato, 1 chicken cutlet, 2 slices of mozzarella, and 3-4 fresh basil
8 ounces fresh mozzarella cut into ¼-inch slices
leaves (if desired) each, then top with the remaining 4 slices of bread, pesto-side down.
12-16 fresh basil leaves optional
3.Heat a panini press or a large heavy pan (or grill pan) over medium heat and brush
with olive oil. If you’re cooking in a pan instead of a panini press, use a second heavy
skillet weighed down with a few cans to simulate the top of the panini press, and flip
the panini halfway through the cooking time.
4.Add two of the sandwiches to the panini press and cook for 5 minutes, or until
warmed through and crispy on both sides.
5.Repeat with the remaining sandwiches. Serve hot.

CHICKEN CAPRESE PANINI

 INGREDIENTS:
FRENCH GRILLED 2 slices sourdough bread
2 tablespoons mayonnaise

CHEESE 1 teaspoon Three Little Pigs Moutarde de Dijon

1/ 2 cup grated Gruyere cheese
1 teaspoon thyme leaves
2 slices Three Little Pigs Jambon Sec
1 teaspoon honey

INSTRUCTIONS:
1.Place the bread on a cutting board and spread the mayonnaise on
both sides of each slice. On one slice, spread the Dijon, then top with
the Gruyere, thyme, Jambon Sec and honey. Place the other slice of
mayo-coated bread on top.
2.Place the sandwich in a medium nonstick skillet over medium heat
and cook, occasionally pressing firmly with a spatula to smash, until
golden on the bottom, about 4 minutes. Flip and continue to cook
until the other side is golden and the cheese is completely melted,
about 2 minutes more.
3.Transfer to a cutting board, slice and serve. Enjoy!