mouthwatering

Open-Faced Chicken Sandwich

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There  are chicken sandwiches – and then there is THIS chicken sandwich ! 🙂
When I made the sandwich, I almost stopped after adding the tonkatsu sauce and the sliced tomatoes to the baguette, because that by itself already looked good enough to eat. (Next time I crave a tomato sandwich, this will be the way I’ll prepare it). But then I went on to add the chicken and some scallions and the result was without a doubt the best chicken sandwich I ever laid my eyes on.
The combination of the crusty baguette, generously seasoned/very ripe tomatoes, the mouthwatering tonkatsu sauce and the crispy, juicy chicken comes together for a sandwich which is easy to prepare and hard to beat in looks, texture and taste 🙂
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Bon Appétit !   Life is Good !
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Click here for  Tonkatsu Sauce  Recipe
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Click here for more  Sandwiches  on  ChefsOpinion
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Open-Faced Chicken Sandwich

Open-Faced Chicken Sandwich

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Open-Faced Chicken Sandwich

Open-Faced Chicken Sandwich

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Open-Faced Chicken Sandwich

Open-Faced Chicken Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Schälrippchen Mit Sauerkraut Und Bratkartoffeln- Spareribs With Sauerkraut And Sauteed Potatoes

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I will  not tell you how wonderful, tasty, scrumptious, delicious, ambrosial, appetizing, dainty, delectable, delish, flavorful, flavorsome, luscious, lush, mouth-watering, palatable, savory , sumptuous, succulent, tasteful, tasty, toothsome, toothy, yummy and just far-out super this dish is 🙂
Why not, you ask? Because, if you look at the pictures below and you don’t see it, words can’t help, and convincing won’t work 😦
For the ones who see, enjoy the pics and find the time to prepare this dish and you will find yourself superbly rewarded 🙂
Schälrippchen mit sauerkraut und bratkartoffeln is a typical dish from Swabia, the area in Southern Germany where I grew up. Typically eaten on a Saturday, it was looked upon as a very simple, down to earth dish, enjoyed only with family and not fancy enough to share with guests.
Schälrippchen mit sauerkraut und bratkartoffeln is one of those dishes which turn back the time for me, stimulating me to vividly remember times more simple and happy…….
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Guten Appetit !   Das Leben Ist Schön !
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All about  Spare Ribs
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More  Bratkartoffeln
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All about  Sauerkraut

Pictures of  Swabia
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P.S.
Traditionally, the brine for the ribs contains “Pökelsalz” which contains Nitrite and turns the ribs pinkish.
At home I use regular kosher salt instead, which will result in the same taste without the pink coloring of the meat.
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P.P.S.
This is food which tastes even better when re-heated 🙂
If you can manage, eat just a bit after just finished cooking, then bury the ribs in the sauerkraut, top with the potatoes and keep in the fridge overnight. The next day, gently reheat.
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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Schälrippchen Mit Sauerkraut Und Bratkartoffeln

Schälrippchen Mit Sauerkraut Und Bratkartoffeln

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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