Chicken Club Sandwich
A triple-decker of juicy pan-seared chicken, crisp beef bacon, egg, lettuce and tomato with a creamy garlic mayo. Ready in 30 minutes and filling enough for a proper lunch.
Published 29 Sep 2026
Ingredients
Equipment: Frying pan or skillet, toaster or tawa, serrated knife, cocktail sticks or skewers
Method
Mix the mayonnaise, grated garlic and lemon juice in a small bowl. Season with a pinch of black pepper and set aside in the fridge.
Pat the chicken cutlets dry. Rub them with the salt, pepper, paprika and garlic powder.
Heat the oil in a frying pan over medium-high heat. Cook the chicken for 3 to 4 minutes per side, until golden and the centre reaches 74°C or the juices run clear. Move to a plate and rest for 3 minutes.
In the same pan over medium heat, fry the bacon for 3 to 4 minutes, turning once, until browned and crisp. Drain on paper towels.
Fry the eggs in the pan with a little of the bacon fat or extra oil until the whites are set and the yolks are just firm, about 2 minutes per side. Season lightly with salt.
Butter one side of each bread slice and toast, buttered side down, in a clean pan or on a tawa for 1 to 2 minutes until golden. Toast the plain sides briefly if you like extra crunch.
Spread garlic mayo on the toasted slices. On the first slice layer lettuce, tomato and chicken, then top with a second slice of bread.
On the second slice layer bacon, egg and cheese (if using), then top with the third slice, mayo side down. Press gently.
Secure each sandwich with four cocktail sticks in a square. Cut diagonally into quarters with a serrated knife and serve straight away.
Cooking tips
- Slice the chicken breasts in half horizontally so they cook quickly and stay juicy, and so the sandwich stacks flat.
- Dry the lettuce and tomato well, otherwise the toast turns soggy.
- Season the tomato with a small pinch of salt just before assembling for more flavour.
- Use a serrated knife and press down lightly when cutting so the layers stay in place.
Substitutions
- Beef bacon: use turkey bacon, or skip it and add a thin slice of grilled chicken salami.
- Mayonnaise: use thick plain yogurt mixed with a little mustard for a lighter spread.
- Chicken breast: use boneless thigh, pounded thin and cooked 1 minute longer per side.
- Cheese slices: use mozzarella or cheddar slices, or leave out.
Serve with
"Serve with potato wedges or crinkle-cut fries, a few pickled gherkins and a small side of coleslaw."
Storage
Best eaten fresh. Keep cooked chicken, bacon and egg separately in airtight containers in the fridge for up to 2 days, and assemble when needed.
Reheating
Warm the chicken and bacon in a hot pan for 1 to 2 minutes until heated through (chicken piping hot). Toast fresh bread and assemble; do not reheat an assembled sandwich.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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