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Procedure

The document contains multiple cooking procedures for different sandwich recipes. It includes marinated chicken pita pockets, baked bacon sandwiches, cream cheese and vegetable sandwiches, chocolate-hazelnut French toast sandwiches, and a layered cold cut sandwich in a bread loaf. Each recipe provides step-by-step instructions for preparation and cooking.

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christiandave.gawaran
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6 views5 pages

Procedure

The document contains multiple cooking procedures for different sandwich recipes. It includes marinated chicken pita pockets, baked bacon sandwiches, cream cheese and vegetable sandwiches, chocolate-hazelnut French toast sandwiches, and a layered cold cut sandwich in a bread loaf. Each recipe provides step-by-step instructions for preparation and cooking.

Uploaded by

christiandave.gawaran
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Procedure :

1. Combine olive oil, lemon juice, salt, oregano, garlic powder, and
pepper in a large resealable bag. Add chicken cubes, mix well, and
allow to marinate in the refrigerator 3 hours or overnight.
2. Pour chicken and marinade into a frying pan over medium-high
heat. Cook until chicken is no longer pink in the center and the
juices run clear, 10 to 15 minutes. An instant-read thermometer
inserted into the center should read at least 165 degrees F (74
degrees C).
3. Stuff each half of pita pocket bread with chicken, onion, tomato,
and yogurt; serve while still hot.

Procedure :
1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking
sheet with aluminum foil, and lay bacon strips in a single layer on
the sheet.
2. Bake in the preheated oven until browned and crisp, about 15
minutes. Drain bacon slices on paper towels.
3. Reduce the oven temperature to 325 degrees F (160 degrees C).
Slice rolls in half lengthwise. Spread 2 tablespoons butter over the
cut side of bottom half of rolls. Top evenly with brown sugar and
cayenne pepper. Arrange bacon slices over brown sugar mixture.
4. Spread 1 tablespoon butter evenly into the bottom of a 9x13-inch
casserole dish. Place the prepared sandwich half in the buttered
pan.
5. Whisk eggs, half-and-half, vanilla, salt, and syrup together in a
separate 9x13-inch baking dish. Add top half of rolls to egg mixture
and turn a couple times to coat and lightly soak the bread. Allow
the excess egg mixture to drip off and place top half of rolls over
bacon layer. Cover with foil. Discard any excess egg mixture.
6. Bake in the preheated oven for 15 minutes. Uncover and bake until
golden brown and lightly toasted, 5 to 10 minutes more.
7. Spread remaining butter over the tops. Cut into 12 servings. Dust
with confectioner's sugar. Serve with syrup for dipping.

Procedure :
1. Spread each slice of bread with 1 tablespoon cream cheese. On one
slice of bread, arrange cucumber slices in a single layer. Cover with
sprouts, then sprinkle with oil and vinegar. Layer tomato slices,
lettuce, and pepperoncini. Spread other slice of bread with mashed
avocado. Close sandwich and serve immediately.

Procedure :
1. Gather all ingredients.
2. Spread 1 tablespoon chocolate-hazelnut spread onto one
side of each of 2 slices cinnamon bread; top each with
another bread slice to make 2 sandwiches.
3. Whisk together milk, beaten egg, and vanilla in a shallow
bowl until smooth. Soak each sandwich in milk mixture
until bread is moistened, about 15 seconds per side.
4. Coat a nonstick pan with cooking spray and heat over
medium-high heat.
5. Cook sandwiches in the hot pan until browned on the
bottom, about 2 minutes. Flip sandwiches and continue
cooking until the other side is browned, about 1 minute
more.
6. Enjoy!

Procedure :
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut a wide circle out of the bread loaf top like you’re making a
soup bread bowl. Carefully remove and set aside the loaf top.
3. Hollow out the bread interior, being careful not to break through the
sides. The loaf interior can be used to make croutons, so there’s
no waste.
4. Melt butter with mustard in the microwave for 15 seconds in a
small bowl. Mix well.
5. Brush butter mixture onto the exterior of the bread loaf and top;
place loaf and top on a baking sheet.
6. Bake in the preheated oven for 10 minutes. Let cool.
7. Pat lettuce dry and place a layer in the bottom of the hollowed-out
loaf. Layer cheese over lettuce. Add a layer of ham and turkey.
Repeat until the loaf is full. Top with reserved bread top.
8. Wrap sandwich in plastic wrap and put on a baking sheet. Place
another baking sheet on top with something to weigh it down.
9. Place the completed sandwich on the baking sheet in the
refrigerator for at least 1 hour or overnight.
10. Keep the sandwich whole or cut it into easy triangular
sections.

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