1,504 easy and fully explained recipes, with +66K photos and 78 videos

Chicken club sandwich

In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.

128 K 4.2/5 (21 reviews)

1 hour 45 min. difficulté

Easy

9.20 €

4 sandwiches

10 Ingredients

Last modified on: November 19^th 2012

For this recipe: I want to make it (569×) I made it (525×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 these quantities to make:

2 sandwiches 4 sandwiches 8 sandwiches 12 sandwiches

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 50 min.

Resting: 35 min.

Cooking: 20 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

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.

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).

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 7 - 5 min.

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

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).

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Mustard, egg, Milk, Gluten

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)

Other recipes you may also like

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21^th 2011270 K3.9 50 min.

Chantilly cream

Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17^th 2013673 K5 20 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21^th 2011292 K4.7 55 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018337 K4 2 hours 30 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3^rd 20191.60 M 714.6 2 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.