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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.

137 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 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.

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 %