Sandwiches

• Pesto Mushroom Sandwiches
• Chorizo Chicken Sandwiches

Pesto Mushroom Sandwiches

Recipie makes ~16 sliders 

Required Ingredients 

• 2 Zucchini 
• 2 Hot House Tomatoes
  
• 500g Mushrooms
• 400g Lettuce/Spinach/Kale
• 150g Shredded Mozza Cheese
• 100g Dill Pickle
  
• 3Tbsp Greek Spice
• 3Tbsp Oil
• Mayonnaise 
• Basil Pesto
• Bread/Buns of choice

Instructions

• Preheat oven to 400F
• Slice mushrooms
• Cut Zucchini into 1/4 inch coins
• Add Mushrooms, Zucchini, Greek Spice, and Oil to bowl
• Mix thoroughly 
• Place seasoned veggies onto baking tray
• Bake for ~20 minutes
• Slice Tomatoes into 1/4 slices, and dry
• Slice Pickles into 1/4 coins
• Shred Mozzarella cheese 
• Mix Mayo and Basil to taste, 1Tsp per 1/2 Cup of Mayo
• Assemble Sandwiches!

Chorizo Chicken Sandwiches

Required Ingredients:

• 500g Breaded Chicken Breast
• 2 Cups All-Purpose Flour
• 3 Eggs
• 1Tbsp Chorizo
• 100g Panko
• Cooking oil
• 5 Dill Pickles
  
• Coleslaw
• Coleslaw dressing
• Mustard
• Mayonnaise

Directions:

• Dust Chicken with 1Tbsp of Chorizo seasoning at least 30 minutes before cooking
• Cook Chicken:
  • Pour oil into a skillet, and set to 3.5 heat
  • Beat Eggs in large bowl
  • Lay 1/2 of Flour in large bowl
  • Place chicken atop flour
  • Cover chicken with remaining Flour
  • Stir Chicken, and ensure an even coat
  • Move Chicken into Eggs, and coat evenly
  • Dump Flour from first bowl, and add 1/2 the Panko
  • Lay Chicken atop Panko
  • Pour remaining Panko over Chicken
  • Stir Chicken, and ensure an even coat
  • Place Chicken in oil-filled pan, cover, and cook 3 minutes per side
• Finely chop pickles
• Mix Pickles, two fistfuls of Coleslaw, and 2 Tbsp of Coleslaw dressing
• Mix Mayonnaise and Mustard to taste
• Assemble sandwich