Bean puree and chicken sandwiches
by Editorial Staff
Delicious sandwiches can be prepared with an unusual filling of mashed beans and chicken meat.
Ingredients
- Black beans, boiled or canned (washed and drained) – 1 cup
- Fresh cilantro (chopped) – 2 tbsp
- Whole wheat baguette – 1 pc. (250 g)
- Cheddar cheese (shredded on a grater) – 230 g
- Chicken fillet (fried and torn in pieces) – 230 g
- Sea salt
- Cayenne pepper
- Olive oil in the form of a spray
Directions
- Fold the beans and cilantro into the bowl of the kitchen processor, pour 1/4 cup of water. Pulse until puree. Season with salt and pepper to taste. Transfer the bean puree to a tight-fitting container, close and set aside (this puree can be stored in the refrigerator for up to two days).
- Cut the baguette into 32 slices and place them on a large baking sheet, drizzle with oil.
- For each of the 16 baguette slices, apply 1 teaspoon of bean puree. On the remaining 16 slices, place about 1 teaspoon of crushed cheese and about 15 g of chicken meat. Combine the slices of bread so that the filling is inside each pair.
- Heat a large skillet over medium heat, drizzle with oil and put the sandwiches in the pan, fry the chicken sandwiches until the cheese melts, about 2-3 minutes on each side.
- Serve the chicken sandwiches immediately.
Bon Appetit!
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