I have a great recipe for a Turkey sandwich with Mango – but it is layered, not mixed like a “salad” sandwich. Give it a try! We call it:
The Unbeatable Chicken or Turkey Sandwich – from Mom!
Many people do not seem to realize that the layering of the ingredients is extremely important in the taste of any sandwich. I can put all the mayonnaise in the world on the bread, but if the turkey is tasteless or dry, the sandwich is disappointing.Try the following:
2 slices Texas Toast -style whole grain or 12 Grain with Oats and Honey bread.
1 Tablespoon spreadable pure butter
Real Mayonnaise (never Miracle or Salad Whip)
Dijon Mustard (only Dijon – none other) mixed with 1/2 teaspoon chopped fresh mango
Thick slices of white and dark turkey meat
4 thin slices of tomato
3 thin slices of Vidallia onion
Crisp inner rib of Romaine Lettuce
2 large basil leaves
salt
fresh cracked black pepper
Spread your bread with butter, both slices.
Spread each slice with 1 teaspoon real mayonnaise.
Place Basil leaves on one slice
Place turkey slices on basil
Spread a good dollop of mayonnaise & Dijon/mango mix on turkey slices
Layer tomato slices on turkey
Put Salt and cracked pepper on tomato – don’t be shy!
Layer onion slices on tomato
Layer Romaine lettuce on onion
Put second slice of bread on top, press lightly, and enjoy!
For a treat, put crisp bacon slices (3 slices per sandwich) on top of chicken/turkey after you put mayo/dijon mango dollop on top.
3 large mangoes; peeled, pitted and the flesh cubed
4 skinless, boneless chicken breasts, halved
1/4 c. flour
2 T. olive oil
1/4 c. light rum
2 T. sugar
In a blender, puree two thirds of the mango cubes until smooth. Set aside. Dredge the chicken breast halve lightly in the flour, shake off any excess.
In a large saute pan over medium-high heat, warm the oil until hot. Add the chicken breasts and saute until brown on one side (5-7 minutes). Turn and saute the other side (5-7 minutes) until cooked through.
While the chicken cooks, combine the remaining mango cubes, rum and sugar in a small saucepan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring until the mixture is hot.
Reduce the heat to low and keep warm until the chicken is ready. When chicken is cooked, place on dinner plate and cover with mango sauce.
Allrecipes.com you can find anything there
I got your chicken’s mango. Now get over here and Oh, never mind.
possum papaya is better
I have a great recipe for a Turkey sandwich with Mango – but it is layered, not mixed like a “salad” sandwich. Give it a try! We call it:
The Unbeatable Chicken or Turkey Sandwich – from Mom!
Many people do not seem to realize that the layering of the ingredients is extremely important in the taste of any sandwich. I can put all the mayonnaise in the world on the bread, but if the turkey is tasteless or dry, the sandwich is disappointing.Try the following:
2 slices Texas Toast -style whole grain or 12 Grain with Oats and Honey bread.
1 Tablespoon spreadable pure butter
Real Mayonnaise (never Miracle or Salad Whip)
Dijon Mustard (only Dijon – none other) mixed with 1/2 teaspoon chopped fresh mango
Thick slices of white and dark turkey meat
4 thin slices of tomato
3 thin slices of Vidallia onion
Crisp inner rib of Romaine Lettuce
2 large basil leaves
salt
fresh cracked black pepper
Spread your bread with butter, both slices.
Spread each slice with 1 teaspoon real mayonnaise.
Place Basil leaves on one slice
Place turkey slices on basil
Spread a good dollop of mayonnaise & Dijon/mango mix on turkey slices
Layer tomato slices on turkey
Put Salt and cracked pepper on tomato – don’t be shy!
Layer onion slices on tomato
Layer Romaine lettuce on onion
Put second slice of bread on top, press lightly, and enjoy!
For a treat, put crisp bacon slices (3 slices per sandwich) on top of chicken/turkey after you put mayo/dijon mango dollop on top.
Good luck!
go onto net put in chicken recipes and go from there
Chicken Breast in Mango Sauce
3 large mangoes; peeled, pitted and the flesh cubed
4 skinless, boneless chicken breasts, halved
1/4 c. flour
2 T. olive oil
1/4 c. light rum
2 T. sugar
In a blender, puree two thirds of the mango cubes until smooth. Set aside. Dredge the chicken breast halve lightly in the flour, shake off any excess.
In a large saute pan over medium-high heat, warm the oil until hot. Add the chicken breasts and saute until brown on one side (5-7 minutes). Turn and saute the other side (5-7 minutes) until cooked through.
While the chicken cooks, combine the remaining mango cubes, rum and sugar in a small saucepan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring until the mixture is hot.
Reduce the heat to low and keep warm until the chicken is ready. When chicken is cooked, place on dinner plate and cover with mango sauce.