Yield: 1 servings
|1.00 medium||brioche roll|
|1.00 \N||boneless chicken breast; cooked and cooled|
|1.00 \N||hard-boiled egg; peeled|
|½ cup||shredded romaine lettuce|
|3.00 \N||tomato slices|
|3.00 slice||bacon; cooked until crisp|
|¼ cup||homemade or prepared french dressin; g|
|1.00 tablespoon||crumbled blue cheese|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1 \N||potato salad; for serving|
|1 \N||chopped parsley; for garnish|
Slice brioche horizontally into 3 even slices. Combine french dressing and blue cheese and spread on each slice of brioche. Slice chicken, egg and avocado into long thin slices. Start building club on bottom layer of brioche with chicken, seasoning each layer with salt and pepper. Top with tomatoes and lettuce. Top with center layer of bread. Top with egg slices, avocado and bacon. Finish with top layer of brioche and serve with potato salad, garnished with parsley.
This recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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