Ingredients:
Cooking Method:
Chicken Club Sandwich
4 cooked chicken breasts,sliced
8 rashers of smoked, almost crispy bacon
12 slices of bread, lightly toasted (we used thin sliced)
A few leaves of iceberg lettuce
4 tomatoes, sliced
8 tablespoons of mayonnaise
2 tablespoons of dijon mustard
salt and freshly ground black pepper
8 rashers of smoked, almost crispy bacon
12 slices of bread, lightly toasted (we used thin sliced)
A few leaves of iceberg lettuce
4 tomatoes, sliced
8 tablespoons of mayonnaise
2 tablespoons of dijon mustard
salt and freshly ground black pepper
Pan fry, grill or boil your chicken breasts until thoroughly cooked and set aside.
Fry or grill your bacon until almost crispy and set aside.
Meanwhile, lightly toast your 12 slices of bread and tear up your washed and dried lettuce leaves.
In a small bowl add the mayonnaise and dijon mustard and mix together well. Taste the mixture and add more dijon mustard if required.
Now build the sandwich. Spread the mayonnaise mix over the 12 slices of toasted bread. Place a small pile of torn lettuce leaves and some tomato slices (approx 1/2 a tomato) on top of a mayonnaise coated, slice of toasted bread.
Then add the sliced chicken (approx 1 breast). Season the chicken and add the next slice of bread, mayonnaise side down.
Next add another layer of lettuce, another layer of tomatoes and 2 rashers of bacon. Place the final slice of toast, mayonnaise side down, on top of the bacon and press the sandwich lightly.
Cut diagonally into two and pierce the two sandwiches with cocktail skewers to hold together and add an olive or cherry tomato to the top of each skewer.
Repeat this process 4 times.
Serve immediately with crisps or fries and pickles.
Please advise whoever you are serving about the cocktail skewers.
Fry or grill your bacon until almost crispy and set aside.
Meanwhile, lightly toast your 12 slices of bread and tear up your washed and dried lettuce leaves.
In a small bowl add the mayonnaise and dijon mustard and mix together well. Taste the mixture and add more dijon mustard if required.
Now build the sandwich. Spread the mayonnaise mix over the 12 slices of toasted bread. Place a small pile of torn lettuce leaves and some tomato slices (approx 1/2 a tomato) on top of a mayonnaise coated, slice of toasted bread.
Then add the sliced chicken (approx 1 breast). Season the chicken and add the next slice of bread, mayonnaise side down.
Next add another layer of lettuce, another layer of tomatoes and 2 rashers of bacon. Place the final slice of toast, mayonnaise side down, on top of the bacon and press the sandwich lightly.
Cut diagonally into two and pierce the two sandwiches with cocktail skewers to hold together and add an olive or cherry tomato to the top of each skewer.
Repeat this process 4 times.
Serve immediately with crisps or fries and pickles.
Please advise whoever you are serving about the cocktail skewers.
Our Club Sandwich recipe is quite a mouthful. Half the ingredients if making this recipe for a lunch or a light meal. This American Classic sandwich is delicious and is great served with pickles and fries or crisps. Try it with ham instead of the bacon or plain mayonnaise instead of the Dijon mustard and mayonnaise mix.
Serves 4