A club sandwich...one of my favourites to order if it's on the menu when I'm out for lunch...and I'm usually 'bad' and have chips with it too!!!
I've seen many variations, but I've kept with the classic - 3 slices of bread toasted, and filled with bacon, lettuce, tomato and chicken. The chicken is tender and juicy with a beautiful golden colour. Combined with the classic combination of bacon, lettuce and tomato, along with your favourite mayonnaise...this is the perfect toasted sandwich.
Tip
- This club sandwich recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 tbsp vegetable oil
- 2 small chicken breasts, butterflied (about 200g each in weight)
- salt and freshly ground black pepper
- 4 rashers smoked back bacon
- 2 vine tomatoes, sliced
- 4 crisp lettuce leaves (I like romaine or cos), cut into quarters
- 6 slices thick white bread
- mayonnaise (I like Heinz light)
To serve (optional):
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Instructions
- Heat the grill to high.
- Heat the oil in a large frying pan or skillet pan on a high heat. Season the butterflied chicken on both sides with salt and freshly ground black pepper. Add the chicken to the pan and fry for 3 to 4 minutes on each side until cooked through (I use a Thermapen to check that the temperature has reached 74C). While the chicken is cooking, grill the bacon to your liking and then set aside on a plate with kitchen roll. Set the chicken aside while you get the rest of the ingredients ready.
- Toast the bread either in a toaster or under the grill.
To assemble the sandwich:
- Take one slice of toast and spread it with mayonnaise. Then layer the bacon, lettuce and tomato. Season the tomato lightly with salt. Spread a 2nd slice of toast with mayonnaise on both sides and place it on top of the tomato. Now add one cooked butterflied chicken breast (you may need to cut this in 2 to make it fit). Finally, spread the 3rd slice of toast with mayonnaise on one side and place it on top of the chicken. Cut the assembled club sandwich in quarters and secure with cocktail sticks (optional). Now assemble the 2nd sandwich.
- Enjoy on it’s own or with some coleslaw and crisps or chunky oven chips on the side.
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Club Sandwich
Ingredients
- 1 tbsp vegetable oil
- 2 small chicken breasts butterflied (about 200g each in weight)
- salt and freshly ground black pepper
- 4 rashers smoked back bacon
- 2 vine tomatoes sliced
- 4 crisp lettuce leaves (I like romaine or cos), cut into quarters
- 6 slices thick white bread
- mayonnaise (I like Heinz light)
To serve (optional):
Instructions
- Heat the grill to high.
- Heat the oil in a large frying pan or skillet pan on a high heat. Season the butterflied chicken on both sides with salt and freshly ground black pepper. Add the chicken to the pan and fry for 3 to 4 minutes on each side until cooked through (I use a Thermapen to check that the temperature has reached 74C). While the chicken is cooking, grill the bacon to your liking and then set aside on a plate with kitchen roll. Set the chicken aside while you get the rest of the ingredients ready.
- Toast the bread either in a toaster or under the grill.
To assemble the sandwich:
- Take one slice of toast and spread it with mayonnaise. Then layer the bacon, lettuce and tomato. Season the tomato lightly with salt. Spread a 2nd slice of toast with mayonnaise on both sides and place it on top of the tomato. Now add one cooked butterflied chicken breast (you may need to cut this in 2 to make it fit). Finally, spread the 3rd slice of toast with mayonnaise on one side and place it on top of the chicken. Cut the assembled club sandwich in quarters and secure with cocktail sticks (optional). Now assemble the 2nd sandwich.
- Enjoy on it’s own or with some coleslaw and crisps or chunky oven chips on the side.
Notes
- This club sandwich recipe is easily adapted if you’re cooking for less or more people.
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