Ingredients for Mom's Ramadan Sandwiches
- Bread
- Egg
- 1 cup breadcrumbs
- Boneless Skinless Chicken Breast Half
- Tomatoes
- a handful of lettuce leaves
- Light Mayonnaise
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How to Make Mom's Ramadan Sandwiches
- Use a cookie cutter to cut out 6-8 circles from your bread slices (approx. 3-inch diameter).
- Shred 1 cup cooked chicken breast into small pieces.
- Prepare the sandwiches: Spread 2 tablespoons mayonnaise on each bread circle. Layer with shredded chicken, 2 slices of tomato, and a few lettuce leaves.
- Gently press down on each sandwich to compact the filling. This will help them hold their shape during cooking.
- In a shallow dish, whisk 1 egg. In a separate dish, place 1 cup breadcrumbs.
- Dip each sandwich into the egg, ensuring it's fully coated, then dredge in breadcrumbs, pressing gently to adhere. Completely cover the sides.
- Heat 1/4 cup oil in a skillet over medium heat. Fry the sandwiches for 2-3 minutes per side, or until golden brown and crispy.
- Alternatively, bake at 375°F (190°C) for 10-12 minutes, or broil for 5-7 minutes, flipping halfway through, until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
5g
Carbs
8g