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Prepare this delicious sandwich, filled with a creamy chicken ranch salad, with crispy bacon and covered in a spectacular onion dip. No doubt your meetings will not be the same with this dish with a patriotic presentation.
1/4 cups cuaresmeño or jalapeño pepper, finely chopped
1/4 cups bacon, fried and chopped
1/4 cups red pepper, cut into small cubes
2 packages cream cheese, (190 g each)
1/2 cups whipping cream, for the dip
1/4 cups Gouda cheese, grated, for the dip
1/4 cups asadero cheese, grated, for the dip
1 tablespoon onion powder, for the dip
12 slices box bread, without the borders or edges
to taste cuaresmeño or jalapeño pepper, finely chopped
to taste red pepper, finely chopped
to taste walnut, finely chopped
to taste parsley, to decorate
Preparation
In a bowl, mix the cream cheese with the ranch dressing, season with salt and pepper. Reserve.
In a bowl mix chicken, corn kernels, celery, onion, cucumber, chili, pepper, bacon and dressing. Mix until integrated.
In a processor, add cream cheese, whipping cream, cheeses, onion powder, season with salt and pepper. Process until you get a creamy dip.
On a rectangular plate, place 3 slices of bread and add the chicken salad, repeat until finishing with all the loaves. Cover with the onion dip and pair with a stepped spatula.
Garnish with the chile and bell pepper simulating the colors of the Mexican flag. In the center, simulate the Mexican shield with nuts and parsley.
Cut into slices, serve and enjoy.
PRESENTATION
On an extended base, accompanied by refreshing drinks.
TIPS
Do not assemble the sandwich so early, otherwise it will moisten the bread too much and it will be difficult to cut it.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
Luz María Hernández
23/06/2018 16:29:04
Se ve deliciosa esta botana
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