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Georgian chicken sandwich
Cooking
Step 1
Cut the onion into thin half rings and sweat in butter until soft. Cut the chicken into pieces, add to the pan and fry, stirring often, over high heat. Add chopped tomatoes, season with salt, finely chopped hot pepper, stir and cook until the sauce thickens. Season with suneli hops and cool to room temperature.
Step 2
Divide the stew over half of the bread slices. Cover with slices of suluguni and the remaining slices of bread. Press the sandwiches down and bake on the contact grill. Or place in a grill pan, place another heavy skillet on top and heat over moderate heat until the cheese is melted.
Step 3
Cut the red onion into thin rings, season with salt, sugar, vinegar and red hot pepper.
Step 4
Serve sandwiches topped with pickled red onion rings.
Ingredients
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This is a very hearty, but at the same time fresh, bright sandwich.
Dish from the main cafe menu
A simple and tasty sandwich in a hurry. Served warm.
Elegant, refined, not hackneyed - but not even strange at all. Highly recommend!
Warm sandwich with champignon and cheese
I often make these sandwiches. Mushroom and spicy taste of champignon, a pleasant crunch of onion, soft and stretchy cheese, and all this on a warm bun! What else is needed?