Club Sandwich with Chicken
A club sandwich with chicken needs three slices of crisp toast, so the layers stay separate and nothing turns soggy. Thin pan-fried chicken, crisp bacon, tomato and lettuce are stacked with mayonnaise, pinned with cocktail sticks and cut into four triangles. This recipe makes two sandwiches and takes about 30 minutes from start to plate.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 800kcal
Choosing the bread and filling
Medium-sliced white sandwich bread toasts the most evenly, and it is firm enough to carry two layers of filling. Granary or sourdough slices work too, but cut them no thicker than 1.5cm. Little Gem gives the best crunch, and tomatoes should be ripe but firm so the slices do not collapse.
Smoked back bacon has the best flavour, though streaky bacon crisps up faster. If you want to add avocado or a slice of Cheddar, put it on the middle layer.
Club sandwich with chicken, step by step
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- Slice the chicken Lay each chicken breast flat on a board and cut it in half horizontally to make 2 thin steaks about 1cm thick. Season both sides with the salt and pepper.
- Fry the chicken Heat the oil in the frying pan over a medium-high heat. Cook the chicken for on each side, until golden, white all the way through with no pink, and the juices run clear. Move it to a plate, cover loosely with foil and leave to rest while you cook the bacon. Slice into strips.
- Fry the bacon In the same pan over a medium heat, fry the bacon for , turning once, until crisp. Drain on kitchen paper.
- Toast the bread Toast the 6 slices until golden and crisp, then spread one side of each slice with mayonnaise.
- Build the layers Put a slice on each plate, mayonnaise side up. Add lettuce, tomato and half the chicken. Top with a second slice, mayonnaise side up, then add the bacon, more lettuce and tomato. Finish with a third slice, mayonnaise side down.
- Secure and cut Press down gently. Push a cocktail stick into each quarter, then cut the sandwich corner to corner into 4 triangles with a bread knife. Serve straight away.
What to serve with it
Crisps, chips or a spoonful of coleslaw are the usual accompaniments, with a gherkin on the side. For a lunch with a bit more substance, serve half a sandwich with a bowl of chicken noodle soup.
A club sandwich with chicken keeps well in a packed lunch if you toast the bread fresh and pack the fillings separately. You can switch the chicken for fish, as in a club sandwich with tuna.
Common problems and fixes for Club Sandwich with Chicken
- The chicken is dry.
- Cut the breasts into thin steaks so they cook through in 4 minutes on each side, and take them off the heat as soon as there is no pink. Resting them under foil keeps them juicy.
- The bread goes soggy.
- Toast the bread just before you build, and pat the tomato slices dry with kitchen paper. Keep the mayonnaise on the toast, not on the wet fillings.
- The sandwich slides apart when cut.
- Push the cocktail sticks in first, then cut between them with a sharp serrated bread knife, using a gentle sawing motion rather than pressing down.
Frequently asked questions about Club Sandwich with Chicken
Can I use leftover roast chicken?
Yes. Use about 150g of sliced cooked chicken for two sandwiches, and skip the frying. It must be cooled within 2 hours of cooking and eaten within 2 days.
How many slices of bread does a club sandwich have?
Three, which gives two layers of filling. Cut it into quarters so each triangle has a layer of every ingredient.
What can I use instead of mayonnaise?
Mix half mayonnaise with half Greek yoghurt for a lighter spread, or use mashed avocado with a squeeze of lemon juice.
Can I make it ahead?
Cook the chicken and bacon up to a day ahead and keep them in separate containers in the fridge. Toast the bread and build the sandwiches just before eating.
How did you like the recipe?
4.8 / 5 · 34 ratings
