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Chicken club sandwich

Name: Chicken club sandwich
Prep time: 1 h 22 min
Cook time: 20 min
Total time: 1 h 42 min
Yield: 4 sandwiches
Cuisine: French
Ingredients: 3 tablespoons olive oil; ½ lime; Fresh mint leaves; 2 chicken breasts; 100 g belly (streaky) bacon; 1 red onion; Lettuce; 4 tablespoons french dressing (vinaigrette); 4 tablespoons mayonnaise; 8 slices sandwich bread

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

141 K 4.2/5 (21 reviews)699625

Duration

1 hour 45 min.

Difficulty

Easy

Last modified on: November 19^th 2012

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 50 min.

Resting 35 min.

Cooking 20 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	28 g RDI=43 %	107 g RDI=41 %	39 g RDI=55 %	334 kcal RDI=17 %	1,399 kJ RDI=17 %
Per sandwiches	89 g RDI=137 %	341 g RDI=129 %	126 g RDI=173 %	1,056 kcal RDI=53 %	4,423 kJ RDI=53 %
Whole recipe	356 g RDI=549 %	1,365 g RDI=515 %	504 g RDI=691 %	4,225 kcal RDI=211 %	17,692 kJ RDI=211 %