Chicken Club Sandwich

Ingredients

• 2 boneless chicken breast fillets (about 300 g total), sliced in half horizontally into 4 thin cutlets
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp garlic powder
• 1 tbsp oil
• 1 tbsp butter, softened, for the bread
• 6 slices white or brown sandwich bread
• 4 slices beef bacon (or turkey bacon)
• 2 eggs
• 3 tbsp mayonnaise
• 1 small garlic clove, grated
• 1 tsp lemon juice
• 1 large tomato, thinly sliced
• 4 crisp lettuce leaves, washed and dried
• 2 slices processed cheese (optional)

Instructions

1. 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.
2. Pat the chicken cutlets dry. Rub them with the salt, pepper, paprika and garlic powder.
3. 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.
4. 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.
5. 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.
6. 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.
7. Spread garlic mayo on the toasted slices. On the first slice layer lettuce, tomato and chicken, then top with a second slice of bread.
8. On the second slice layer bacon, egg and cheese (if using), then top with the third slice, mayo side down. Press gently.
9. Secure each sandwich with four cocktail sticks in a square. Cut diagonally into quarters with a serrated knife and serve straight away.

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.