Chicken and Bacon Club Sandwich

Three layers of butter-toasted white bread, filled with juicy chicken and crispy bacon. Iceberg lettuce provides the essential crunch to balance the creamy mayonnaise.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1348
• Protein: 65 g
• Carbs: 135 g
• Fat: 59 g

Ingredients

• 12 piece White bread ( slices of sandwich bread )
• 400 g White chicken ( cooked and thinly sliced )
• 12 piece Bacon strip ( dry grilled )
• 4 piece Hard-boiled egg ( sliced )
• 2 piece Round tomato ( thinly sliced )
• 8 piece Iceberg lettuce ( shredded leaves )
• 8 tbsp Japanese mayo ( for spreading )
• 60 g Minimum butter sweet ( softened )

Instructions

1. Meat preparation

   Sear the chicken breast in a pan with a knob of butter until golden and cooked through. Meanwhile, grill the bacon until it becomes brittle and stiff.

2. Toasting the bread

   Butter the white bread slices on both sides. Toast them in a pan or under the grill until golden and crispy. The bread must be firm so it doesn't get soggy from the sauce.

3. Slicing vegetables

   Slice the tomato thinly. Shred the iceberg lettuce into even strips. Slice the hard-boiled egg into 3mm rounds.

4. Assembly and serving

   Spread the Japanese mayonnaise. On the first slice, layer chicken, lettuce, and tomato. Add the second slice, spread more mayo, then layer bacon and egg. Top with the third slice. Secure the corners with picks, trim the crusts, and slice into triangles.

Chef's tips

• Don't hesitate to press the sandwich slightly before cutting to stabilize the layers.
• Use wooden picks to hold the structure together when cutting into triangles.

Storage

Eat immediately to keep the bread crispy. Does not store well in the fridge due to the moisture from the vegetables.