Chicken Sandwich with Egg

Ingredients

• 300 g chicken breast fillet (1 chicken breast fillet)
• Salt
• ground pepper
• 1 Tbsp clarified butter
• 3 hard‑cooked eggs
• 12 slices Italian sandwich bread (for tramezzini)
• 1 box garden cress
• butter (for spreading)

Instructions

1. 1.

   Season the chicken breast fillet with salt and pepper, then sear it in hot clarified butter for about 10 minutes until cooked through. Let cool, then slice diagonally into very thin slices. Peel the eggs and cut them into thin slices (or use an egg slicer).

2. 2.

   Cut garden cress from the bed with scissors, rinse in a sieve, and drain. Lightly spread butter on the sandwich bread slices. Layer two bread slices with chicken slices, sprinkle about 1/4 of the cress, and top each with another bread slice (butter side down).

3. 3.

   Add egg slices to two bread slices, sprinkle about 1/4 of the cress, and cover each with a bread slice.

4. 4.

   Sprinkle the remaining cress over two bread slices and cover each with a bread slice.

5. 5.

   Press the sandwiches lightly together and cut diagonally in half.

6. 6.

   Stack the sandwiches on four plates and serve.