Executive Chef David Magnelli of Fredrickson Farmstand Cafe joined us in The Rhode Show kitchen to show us how to make their Henney Penny Signature Sandwich.Ingredients:
Grilled chicken-3 ozs.
Glazed ham-3 ozs.
Imported Swiss cheese-2 slices
Fresh Roma tomatoes
Green leaf lettuce
Maple honey Dijon mustard (made by Chef Dave)
Local honey-1 tsp.
Dijon mustard-1 tsp.
Brown sugar-1 tsp.
Maple syrup-1 tsp.
Mustard seed-A pinchDirections:
Blend all of the above ingredients well. Spread on sandwich bread.
On these Wood Pellet grilles, each meat item takes about 5 minutes to cook, then simply place on the selected bread roll of your choice and apply the fixings to your liking!