Chicken Club Sandwich
Frequently served in pubs and clubs but not often made at home, this is the king of sandwiches, even more so when homemade.
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INGREDIENTS
| 1 chicken breast or a packet of real chicken breast pieces |
| 8 slices of streaky bacon |
| Two medium tomatoes |
| 12 slices of cucumber |
| A few iceberg lettuce leaves |
| Six slices of bread |
| Couple of tablespoons of mayonnaise |
PREPARATION TIME
: 10 minutesCOOKING TIME
: 12 minutesDIFFICULTY LEVEL
: MediumFREEZE
? NoSERVINGS
: 2 sandwichesCOOKING EQUIPMENT
: Frying panPREPARATION
Slice the cucumberSlice the tomatoes.
COOK'S NOTES FOR CHICKEN CLUB SANDWICH
There is little point in making a chicken Club Sandwich if you used the cheap fine-sliced chicken you find in many supermarkets. The best option is to buy a chicken breast and cook it yourself, the next best option is to buy the ready cooked real chicken breast pieces which are available at most supermarkets. It may cost more but real, solid chicken pieces are the essence of this sandwich.
As far as the bacon goes it has to be streaky bacon and smoked has more flavour compared to non-smoked. Finally to the bread, a good quality white bread is far superior in this particular sandwich compared to brown bread.
One unexpected problem we had with our club sandwich was cutting it in half. In our first experiment we tried cutting the sandwich exactly diagonally and we found the contents spilled out and the bread "tore" in places rather than cut through neatly. It's easiest to cut the sandwich straight across (parallel to the edges) but a slightly diagonal cut also works OK.
RECIPE INSTRUCTIONS
STEP 1
Pour a little oil into a frying pan on a medium heat and fry the streaky bacon until it begins to crisp up. Turn the bacon frequently to ensure it is evenly cooked.Take the bacon out of the pan leaving the oil and add the chicken breast (if cooking your own). Fry for four minutes on each side until the chicken is cooked through.
STEP 2
While the chicken is frying lightly toast six slices of bread. Cut the crust edges away from the toast. When the chicken has cooled slightly carve it into medium slices.Assemble the base of the sandwich by spreading a thin layer of mayonnaise over one piece of toast then placing on some of the lettuce, tomatoes, cucumber and half of the chicken.
STEP 3
Place another piece of toast on top of the first layer and lightly spread it with mayonnaise. Add more lettuce, tomatoes, cucumber and half of the streaky bacon.Spread a thin layer of mayonnaise over the third slice of toast and place it, mayonnaise side down, on top of the sandwich.
STEP 4
Cut each sandwich in half (but read Cook's Notes above before doing this) and skewer each half with a toothpick if you want a professional look.This is a good lunch time meal all on its own but serve with salad and crisps for a more filling meal.