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Recipe

Chicken Club Sandwich

30 min · Serves 2 · American

Why make it

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.

Serves 2

You’ll need

  • 2 boneless chicken breast fillets (about 300 g total), slic…
  • 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

+ 8 more in the full recipe
1

Step 1 of 9

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

Step 2 of 9

Pat the chicken cutlets dry. Rub them with the salt, pepper, paprika and garlic powder.
3

Step 3 of 9

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

Step 4 of 9

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

Step 5 of 9

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.

The last 4 steps are in the full recipe.

Cook’s tip

Slice the chicken breasts in half horizontally so they cook quickly and stay juicy, and so the sandwich stacks flat.

Ready to cook?

Chicken Club Sandwich

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 Get the full recipe