Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
68,1754.3/5 for 20 ratings
Last 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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 47 min. | 35 min. | 20 min. | 1 hour 42 min. |
Keeping:
A few hours in the fridge, covered with plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 4 sandwiches : 9.15 €
- Per sandwiches : 2.29 €
Source
Home made.More recipes?
This recipe uses (among others) | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Cassoulet, Potted meat (rillettes), "Land and sea" kebabs, Fried egg in bread, Tartiflette, ... All |
 | Sandwich bread: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Eggs Benedict , Crab and smoked salmon club sandwiches , Grilled cheese, Fried egg in bread, ... All |
 | French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Warm scallop and cabbage salad, Valay salad, Chickpea salad, Endive and cheese salad with croutons, Beetroot salad with cashew nuts, ... All |
 | Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Cocktail sauce, Vegetable tartare, Cucumber and salmon salad, Crunchy courgette and mushroom salad, Piedmont salad, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-18)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.