Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.
106K 21 4.2
Last modified on: November 19th 2012
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 47 min. | 35 min. | 20 min. | 1 hour 42 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,456 Kcal or 14,470 Kj | 139 gr | 162 gr | 249 gr |
| 173 % | 53 % | 15 % | 38 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 273 Kcal or 1,143 Kj | 11 gr | 13 gr | 20 gr |
| 14 % | 4 % | 1 % | 3 % |
| Per sandwiches | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 864 Kcal or 3,617 Kj | 35 gr | 41 gr | 62 gr |
| 43 % | 13 % | 4 % | 9 % |
How much will it cost?
- For 4 sandwiches : 9.15 €
- Per sandwiches : 2.29 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Confit of carrots with bacon, Tartiflette, Larded pork tenderloin, Hamburgers, Roast beef "like they do it in Santa Fe", ... All |
 | Sandwich bread: You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Spinach Croque-monsieur , Fried egg in bread, Pain perdu, Crab and smoked salmon club sandwiches , ... All |
 | French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Crunchy spring salad, Alsatian-style salad, Herb salad, Endive and cheese salad with croutons, ... All |
 | Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Cucumber and salmon salad, Seafood feuillantines, Breton coleslaw, Eggs with mayonnaise, Crab Cakes, ... All |
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.6M 284.0 7 days 15 min. April 3rd 2020
Tartiflette
A personal version of a classic recipe from Savoy.567K 14.6 1 hour 27 min. September 16th 2019
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.588K 24.4 2 hours 34 min. June 26th 2019
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.418K4.6 5 hours 27 min. October 30th 2021
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.485K4.6 1 hour 59 min. August 27th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-04-02)
Note: We'll never share your e-mail address with anyone else.
Post your 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.