Better Bohemian Sandwich Recipes

Steps:

• Cook the bacon. Don't drain the pan. Remove bacon and drain on paper towels.
• Cook the chicken in the pan you just cooked the bacon inches I seasoned the chicken with sea salt, freshly ground pepper, and poultry seasoning. Do what you like.
• While the chicken is cooking, make your aioli: combine the mayo, ketchup, and garlic. Set aside.
• Lightly toast your roll. Add a slice of provolone cheese to one half of the roll and toast until cheese is bubbly.
• Spread aioli on the other half of the roll.
• Assemble the sandwich by stacking all of the ingredients on one half of the roll and topping it all off with the other half of the roll.
• Note: the original didn't have avocado. I didn't use the onion or tomato slices since I don't like them, but they were on the original sandwich.so use what you like.
• Enjoy.

Steps:

• In a large mixing bowl, cream the butter and sugar together until light and smooth.
• Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites.
• Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
• Preheat oven to 350 degrees F. Grease baking sheets.
• On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar.
• Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.
• Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.