Step by step recipe

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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.

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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.

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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).

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Stage 4 - 5 min.

Remove the chicken from the pan and leave to wait on a plate, covered with aluminium foil.

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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.

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Stage 6 - 2 min.

When cooked, lay the bacon on absorbant paper.

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Stage 7 - 5 min.

Peel 1 red onion and slice into thin rings (a mandolin is ideal for this).

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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).

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Stage 9 - 5 min.

Slice the chicken breasts.

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Stage 10 - 5 min.

Lightly toast the 2 slices of bread, spread with mayonnaise and arrange a layer of chicken on each one.

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Stage 11 - 5 min.

Cover with lettuce and onion.

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Stage 12 - 5 min.

Lightly toast the other 2 slices of bread and spread with mayonnaise.

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Stage 13 - 2 min.

Arrange the bacon on the sandwiches, then place the slices of bread on top and press down firmly.

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Stage 14 - 3 min.

Before serving, cut each sandwich in two diagonally.

Your club sandwiches are ready.

Remarks

Nutritional information

How much will it cost?

• For 4 sandwiches : 9.16 €
• Per sandwiches : 2.29 €

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