ocado.com
Club Sandwich

Club Sandwich

This hearty sandwich of cooked chicken, bacon, tomatoes, and lettuce is layered between slices of toasted bread and is guaranteed to satisfy those hunger pangs.

Good with gherkins and other pickles on the side.


Prepare Ahead

Steps 1 and 5 can be made several hours in advance.


Instructions

  1. 1

    In a bowl mix together the garlic, herbs, and 1 tbsp of the olive oil. Season to taste with salt and pepper. Toss the chicken breasts in the mixture and set aside for at least 30 minutes.


  2. 2

    Meanwhile, heat a large frying pan and pour in the remaining olive oil. Fry the bacon in batches for 2–3 minutes, or until crisp and golden. Drain on kitchen paper.


  3. 3

    Using the same frying pan, add the chicken breasts, skin-side down, and cook for 4–5 minutes, or until the skin is nicely golden. Then turn over and cook for a further 4–5 minutes, or until cooked. Set aside on a plate to rest.


  4. 4

    Meanwhile, toast the slices of bread and lay them out on a large chopping board, ready to start assembling the sandwich. Remove the crusts, if desired.


  5. 5

    In a bowl, mix together the mayonnaise and mustard, and season to taste with salt and pepper.


  6. 6

    Spread the toast with the mustard mayonnaise. Slice the chicken breasts and arrange half of the pieces on 4 of the toast slices. Cut the bacon strips in half and evenly lay half on top of the chicken. Top with tomato slices followed by shredded lettuce. Top with a piece of toast and repeat the filling layer. Finish off by placing the remaining slices of toast on top.


  7. 7

    Cut each sandwich in half, diagonally. Top with a cornichon and push a cocktail stick down through the centre of each sandwich to hold it altogether.


Ingredients

  • 1 garlic clove , small , crushed
  • 1 tsp dried mixed herbs
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper , freshly ground
  • 3 chicken breasts , boneless
  • 16 streaky bacon rashers
  • 12 slices white bread
  • 4 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 50g butter, for spreading
  • 4 tomatoes, sliced
  • 2 little gem lettuces , shredded
  • 8 cornichons

Serves 4

Total time required 30 mins

  • Preparation time: 15 mins
  • Cooking time: 15 mins
  • Other time: marinating


The Cooking Book Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008