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pronto pollo scone offices

Tuesday, July 20th, 2010

pronto pollo scone offices

Enjoy delicious and yummy tea sandwiches for family and friends on Valentine’s Day. These tea sandwiches are simple and easy to make, and they are an excellent appetizer or snack between meals. Try some of these easy to follow recipes and suggestions to make some great tea sandwiches for Valentine’s Day treats.

Firstly you will need to decide what sort of bread you want to use. Rye and black bread are great for sandwiches, and also add a unique flavor. You can also use mini loaves for tinier, hand held sized sandwiches. Some bread makers sell slenderer versions of white and wheat bread that are specially made for tea sandwiches.

After you have settled on the bread you want to use, it is time to think of the filling for your sandwich. Egg salad is one of the most popular choices, tuna salad is another good choice. But you want to do something a trifle more adventurous. For instance, how about goat cheese and watercress tea sandwiches? Use a combination of fresh goat cheese, watercress leaves, butter, and pecans on cinnamon raisin or whole wheat bread, it is healthy and pleasant-tasting.

For something a little bit more exotic try a cucumber mint tea sandwich with a light flavor. Use thinly sliced wheat bread, combine melted butter and fresh mint leaves and spread them on, then, add thinly sliced cucumbers to the sandwich. Slice, chill and serve for a refreshingly distinct tea sandwich.

Another good alternative is the tasty asparagus and prosciutto ham tea sandwich. For people who enjoy meat, you can also try out chicken pate or smoked salmon. Mixing different flavors and textures makes for a truly interesting snacking experience.

For vegetarians, try the herbed Vidalia onion tea sandwich. They are simple to make and quite delightful. Combine 1/3 cup mayonnaise, 1/4 cup of fresh parsley, minced tarragon leaves, and lemon juice. If you like, you can also add a splash of hot sauce for extra smack. Then, spread the mayo combination onto thinly sliced white bread (you can opt to toast it if you wish). Slice the Vidalia onions rather thin, and then layer them onto the sandwich. It will sure to please the non-meat eaters, and it makes a lovely Valentine’s Day snack.

pronto pollo

Wednesday, July 14th, 2010

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pronto pollo scone chicken products

Thursday, June 17th, 2010

pronto pollo scone chicken products

Yes, it’s easy to fall into a sandwich making (and eating) rut; we can all use a little inspiration from time to time. Here are my top tips for creating a delicious off ering: The bread – OK, when I say sandwich, I really mean any kind of bread with a fi lling. The bread is the palette on which you can start creating your own sandwich magic. There are a multitude of styles to choose from, but the key is freshness.

Pronto Pollo for:

Cooked chicken
Sandwich fillings
Salad toppings
Pizza toppings
Chicken products
Erskineville
9519 3314

Funk it up a little with a piadina (pan toasted wrap) or a chewy sourdough, or use a pitta bread or a crunchy French baguette. The ingredients will determine the type, fi rmness and thickness of bread you need. If you can bake your own bread, you will be on a winner. It’s hard to beat the aroma and just out of the oven crunchiness of freshly baked bread. Otherwise, there are more and more local artisan bakeries specialising in breads with great texture and character. The fi lling – whether it’s a wrap or something more traditional, it’s a good idea to limit the number of fi llings so the fl avours don’t get too muddled. A good rule of thumb is four or fi ve fi llings. Of course, its no good having gone to the trouble of sourcing great bread if the fi llings aren’t up to the task. There are several companies providing creative sandwich fi llings: the Pronto Pollo classic mix is a blend of oven roasted chicken breast, whole egg mayonnaise, fresh herbs and spices – simple and delicious. Also, don’t forget your vegetarian customer – a good salad selection is a start. I had a roast eggplant, garden herb cream cheese, hommus and tabouleh pitta recently that was perfect. The combination – this is easier than you think. The more combinations I try, the more I like. Just keep it simple and rely on the quality of the ingredients rather than the quantity; too many fi llings can make a sandwich unmanageable. Build your sandwich in the following way: the bread, butter if necessary (margarine has no place on a sandwich), relish, protein, vegetables, soft salad, then bread. Use ingredients like shredded carrot to anchor other ingredients like beetroot into the sandwich. Also, if tomato is in the sandwich and the customer wants salt, it goes magically on the tomato! Heat – especially in winter, a toasted sandwich