This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
139 K 4.2/5 (21 reviews)
1 hour 45 min.
Easy
9.20 €
4 sandwiches
10 IngredientsLast modified on: November 19th 2012
For 4 sandwiches, you will need:
- 1
3 tablespoons olive oil - 2
½ lime - 3
fresh mint leaves - 4
2 chicken breasts - 5
100 g belly (streaky) bacon - 6
1 red onion - 7
lettuce - 8
4 tablespoons french dressing (vinaigrette) - 9
4 tablespoons mayonnaise - 10
8 slices sandwich bread - Total weight: 1,265 grams
Times for this recipe
Preparation: 50 min.
Resting: 35 min.
Cooking: 20 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Prepare the marinade by mixing rapidly 3 tablespoons olive oil, the juice of ½ lime, a few chopped fresh mint leaves, salt and pepper.
Stage 2 - ⌛ 30 min.
Add the 2 chicken breasts to the marinade, mix well and cover with plastic film. Leave to stand for at least 30 minutes.
Note: this can be done the day before and kept in the fridge.
Note: this can be done the day before and kept in the fridge.
Stage 3 - ⌛ 15 min.
Pour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the chicken breasts.
Cook gently on each side over medium-to-low heat, pouring a little of the marinade over from time to time.
It is important not to overcook them. A thermometer is the best way to check this. Stop the cooking when the centre of the chicken breast reaches 80°C (176°F).
Cook gently on each side over medium-to-low heat, pouring a little of the marinade over from time to time.
It is important not to overcook them. A thermometer is the best way to check this. Stop the cooking when the centre of the chicken breast reaches 80°C (176°F).
Stage 4 - ⌛ 5 min.
Remove the chicken from the pan and leave to wait on a plate, covered with aluminium foil.
Stage 5 - ⌛ 5 min.
Give the pan a quick wipe to clean it and return to the heat. Fry the thinly sliced 100 g belly (streaky) bacon.
Stage 6 - ⌛ 2 min.
When cooked, lay the bacon on absorbant paper.
Stage 8 - ⌛ 10 min.
Prepare some lettuce. It is easier to use if cut 'en chiffonade', but this is not essential.
Season the lettuce with 4 tablespoons french dressing (vinaigrette).
Season the lettuce with 4 tablespoons french dressing (vinaigrette).
Stage 9 - ⌛ 5 min.
Slice the chicken breasts.
Stage 10 - ⌛ 5 min.
Lightly toast the 2 slices of bread, spread with mayonnaise and arrange a layer of chicken on each one.
Stage 11 - ⌛ 5 min.
Cover with lettuce and onion.
Stage 12 - ⌛ 5 min.
Lightly toast the other 2 slices of bread and spread with mayonnaise.
Stage 13 - ⌛ 2 min.
Arrange the bacon on the sandwiches, then place the slices of bread on top and press down firmly.
Stage 14 - ⌛ 3 min.
Before serving, cut each sandwich in two diagonally.
Your club sandwiches are ready.
Your club sandwiches are ready.
Remarks
If you prefer a softer sandwich, leave the bread untoasted.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 360 RDI=140 % | 1,370 RDI=130 % | 500 RDI=80 % | 4,230 RDI=210 % | 17,690 RDI: 210 % |
| Per 100 g | 30 RDI=10 % | 110 RDI=10 % | 40 RDI=6 % | 330 RDI=20 % | 1,400 RDI: 20 % |
| Per sandwiches | 90 RDI=30 % | 340 RDI=30 % | 130 RDI=20 % | 1,060 RDI=50 % | 4,420 RDI: 50 % |
How much will it cost?
- For 4 sandwiches : 9.20 €
- Per sandwiches : 2.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Belly (streaky) bacon
Like these other recipes: Country-style spring pasta, "Land and sea" kebabs, Sunday night pasta, Winemaker's toast, Cassoulet, ... See them all 32
Sandwich bread
You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Spinach Croque-monsieur , Croque-monsieur, Eggs Benedict , Grilled cheese, ... See them all 9
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Warm Leek and Potato Salad, Cubed salad, Alsatian-style salad, Chickpea salad, Warm autumn salad, ... See them all 71
Mayonnaise
You can get more informations, or check-out other recipes which use it, for example: Breton Sandwich, Green Piedmont Salad, Crunchy courgette and mushroom salad, Mixed salad with curry mayo, Vegetable tartare, ... See them all 23
Other recipes you may also like
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux). January 20th 2013112 K4 50 min.
Spinach Croque-monsieur
A croque-monsieur is a French toasted sandwich. Here, the 2 slices of buttered bread are filled with bechamel sauce, hard-boiled eggs, blanched spinach and melted cheese. The assembled sandwich is popped in the oven to toast the bread and melt the cheese. May 24th 201580 K4.5 45 min.
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake. December 30th 201986 K4.7 1 hour 7 min.
Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg. June 1st 201661 K4.7 15 min.
Loaf for "les filles'"
This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual bread with surprising flavours. December 30th 201992 K4.6 4 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.