sandwhich.

                                   sandwhich.


 2 x 6 inch long french rolls (soft) - order from bakery

Marinade

2-3 Chicken breast - each one cut into 3 strips

1 tsp salt

1 tsp black pepper

1 tsp mustard paste

Topping for chicken

1 egg beaten

2 Tbsp flour

Breadcrumbs - as required

Salad for roll

1 cucumber - sliced

1 tomato - sliced

2 cheese slices - cut in triangles

iceberg lettuce or salad leaves

sliced gerkins - as required

jalepeno peppers - as required

Sauces

4 Tbsp Mayonnaise (mixed with a little french dressing

4 Tbsp Thousand Island dressing

4 Tbsp Pasta Sauce

4 Tbsp Mustard Paste

Extra mayonnaise for bread.

Oil for frying

Marinate chicken with salt, pepper and mustard paste. Leave to marinate for at least 30 minutes.

Add beaten egg and flour to marinated chicken, and mix well - ensuring all chicken is coated with all of mix.

Roll in breadcrumbs.

Heat Oil in frypan, fry chicken till its golden brown and turn to cook other side. Do not use a karai. Oil should be half way up the chicken piece.

Prepare roll on a piece of butter paper - big enough to wrap sandwhich.

Cut bread in middle, toast inside on a tava - spread with mayonnaise. Add Chicken pieces, cheese, pasta sauce then capsicum, tomato, cucumber, gerkins, lettuce, jalepeno peppers. Top with a drizzle of each of the remaining sauces - as per your required taste.

Push down top of roll. Wrap with the butter paper, twist paper at each end. Cut diagonally in middle of sandwhich.

Serve with crisps - not fries.

Enjoy