Copacabana Sandwich - Kraft Recipes Top
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Copacabana Sandwich

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Make It

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  • In a medium sized skillet grill the chicken strips until well done, about 7 min. depending on thickness of strips. Preheat your oven to 400°F. Slice French bread in half lengthwise. Place on a cookie sheet and toast in the oven for about five minutes.
  • Peel and slice the ripe avocado in thin strips and place in bowl. Slice the bell pepper into thin strips and place in another bowl. Next slice the tomato into sandwich slices and put in to another bowl.
  • After you have finished slicing up the ingredients, take the toasted French bread and slice in half to make two 6" sandwiches. Spread about 3 Tbsp. of Philadelphia cream cheese on the bottom of each sandwich. Next top with grilled chicken strips. Then you top with all the garnishments. Put the top on the sandwich and ENJOY!!!!!

Special Equipment Needed


I enjoyed this recipe in Costa Rica! It is a brilliant summer sandwich and is surprisingly not very high in fat and calories. I hope you enjoy this sandwich as much as I did.

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