Indonesia
English
Egg and Chicken Sandwich with Mentai Mayo
Processing Time
15 Minutes
Portion
2 Portion
Ingredients
|
White Bread without skin |
2 slices |
|
Tomato |
¼ piece, sliced |
|
Lettuce |
1 leaves |
|
Chicken Breast Fillet |
80 g |
|
Boiled Egg |
2 pieces |
|
Chili Sauce |
2 tbsp |
|
100 ml |
|
|
5 tbsp |
How to Make
- Roasted Chicken: Pour KEWPIE Salad Dressing Roasted Sesame until the chicken breast is evenly coated, let stand for 20 minutes until absorbed. Bake/cook chicken breast on a non-stick skillet or grill pan until cooked (about 10 minutes), set aside.
- Mentai mayo sauce: mix 4 tablespoons of KEWPIE MAYONNAISE ORIGINAL and chili sauce, mix well.
- Egg salad: smash hard-boiled eggs to desired size, add mentai mayo sauce, stir evenly.
- Spread one side of each slice of bread with 1 tablespoon of KEWPIE MAYONAIS ORIGINAL, arrange in the order: lettuce, tomato, egg salad, and chicken, cover with another slice of bread. Cut into two parts, serve.
