10.5oz Campbell’s Roast Chicken Mushroom Pasta Sauce 1 can
Thick White Bread4 slices
Egg 3 pcs
Mayonnaise as appropriate
Salt as appropriate
Black Pepper as appropriate
Butter 2 tbsp
Add Campbell’s Roast Chicken Mushroom Pasta Sauce into a saucepan, heat for 3 minutes. Set aside.
Slice the cabbage and tomato.
Whisk the eggs in a large bowl, add salt & black pepper with shredded cabbage. Mix well.
Heat up the skillet, add oil and shredded cabbage with egg mixture. Use the spatula to covert the mixture into squared shape (size is similar to bread). Pan-fry until both sides are golden brown. Set aside.
Heat the ham on the same skillet. Set aside.
Spread some butter on one side of the bread, toast it on the skillet until a bit golden brown and crispy.
Add Campbell’s Roast Chicken Mushroom Pasta Sauce on the toasted bread, add those ingredients sequentially (including: cabbage egg cake, some mayonnaise, tomato and ham). Then add Campbell’s Roast Chicken Mushroom Pasta Sauce once more, top up with a bread. Wrap with baking paper and cut into half. Serve.
You could mix and match different ingredients, like pork, tuna, cucumber and avocado etc. based on your own preference.