Hot Chicken Sandwich 1920
This recipe was adapted from Calendar of Sandwiches and Beverages 1920
2 slices of bread,
butter
1/3 cup or so finely chopped chicken
chicken gravy
Instructions:
Toast bread then spread both slices with butter. Slightly moisten the chicken with hot chicken gravy, then spread onto one slice of toast.
Cover with remaining slice of toast, buttered side down.
Place on a hot plates and pour over hot chicken gravy.
Plus up ideas: Pickled pepperoncini, cheese of choice (provolone or mild cheddar), melted under the broiler
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