Ingredients
4 tbsp mayonnaise
2 tbsp freshly chopped cilantro leaves, di, vided
1/2 tbsp freshly squeezed lime juice
1 salt to taste
1 pepper to taste
2 slice sourdough bread, lightly toasted (t, hick slices)
2 cooked skinless, boneless chicken b, reast halves
1 tomato, sliced
1 avacado, peeled and sliced
3 oz sliced lorraine cheese
Directions
Combine mayonnaise, 1-1/2 tablespoons cilantro, lime juice, salt and
pepper. Spread on top of bread. Place chicken breast on bread. Layer
tomatoes, avacado and Lorraine cheese. Broil sandwich until cheese
melts. Sprinkle with remaining cilantro.
Servings: 2 servings
Santa Fe Chicken Avacado Melt Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, certainly as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled some scripts detailing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. He also describes how the ancient chefs made use of many different herbs and spices, including many that are still in use today such as basil, mint and parsley. Continuing our culinary historical journey, we have two recipe books which were published in the 1300s ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab countries, including spices such as rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in recipe manuscripts, most of which still exist in private collections. Over the succeeding few hundred years, the rich families of Europe competed to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe books were in great demand, as a result of more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Santa Fe Chicken Avacado Melt recipe.
