Club Sandwich
This classic Chicken Club Sandwich is my go-to quick lunch when I want something satisfying and delicious. Stacked with tender seasoned chicken, crispy bacon, fresh lettuce, juicy tomatoes, and melted cheese between toasted bread, it's finished with a homemade sauce blend that takes it from ordinary to absolutely crave-worthy in just 10 minutes.
Equipment
- 1 Medium-Sized Pan or Wok You’ll need a pan or wok to cook the chicken for the filling.
- 1 Fry Pan or Skillet To toast the bread and cook the eggs.
- 1 Knife and Cutting Board To slice the vegetables and chicken
- 1 Sturdy Spoon or Spatula To stir and mix the chicken while it cooks and to combine the sauce.
- 1 Teaspoon or Tablespoon To spread the sauce on the bread.Mixing bowls: To make the omelet mixture and sauce.
- 1 Measuring Spoons To measure the various sauces in the recipe.
- 1 Large Platter For presentation purposes.
Ingredients
- 200 grams grams boneless, breast or thigh, cut into cubes
- 1 teaspoon Black pepper freshly ground
- 1 teaspoon Red Chili flakes (adjust to taste)
- 1 teaspoon Salt (adjust to taste)
- Oil: for cooking the chicken & eggs.
- 2 Eggs:
- 8 slice Bread: However, we recommend using white bread for this recipe because it gives the best taste.
- 6 tablespoon Mayonnaise: This might seem alot, but the sauce made using the mayonnaise brings out the flavor of the chicken.
- 2 tablespoon Ketchup:
- 2 tablespoon Chili Garlic sauce:
- 2 teaspoon Mustard paste: The mustard paste helps to add a unique tangy flavor to the sauce.
- Fresh lettuce leaves: For that matchless crunch when you bite into the sandwich.
- Sliced cucumber: Help add a refreshing touch to the meat and sauce.
- Sliced tomatoes: Add a juicy texture to the sandwich, use the ripest one you can find.
- Slices of cheese (e.g., cheddar or Swiss): You can use any cheese you like.
Instructions
Part 1: Preparing the Chicken
- In a medium-sized saucepan, add 2 cups of water and bring it to a boil.
- Carefully add the 200 grams of chicken cubes into the boiling water.
- Season the chicken with 1 teaspoon of black pepper, 1 teaspoon of crushed red chilies, and 1 teaspoon of salt.
- Stir the chicken and seasonings together in the boiling water.
Part 2: Frying Eggs and Toasting Bread
- Preheat a non-stick frying pan and add a little oil to it.
- Whisk the 2 eggs in a bowl.
- Pour the beaten eggs into the pan and cook, making a large, thin omelet. Cook until the eggs are set and slightly golden on both sides.
- Take the omelet out of the pan and set it aside.
- In the same pan, toast the 8 slices of bread until they turn golden brown on both sides. You can add a few drops of oil if needed.
Part 3: Preparing the Sauce and Assembling the Sandwich
- In a small bowl, combine 6 tablespoons of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chili garlic sauce, and 2 teaspoons of mustard paste. Mix the sauce thoroughly until it’s well combined.
Assembling the Sandwich
- Spread a generous amount of the sauce on the inner side of each toasted bread slice.
- Place the cooked chicken on one slice of bread.
- Top the chicken with another slice of bread.
- Spread more sauce on the inner side of the top bread slice.
- Layer the sandwich with fresh lettuce leaves, sliced cucumbers, and tomatoes.
- Place another slice of bread on top of the veggies.
- Spread sauce on the inner side of the top bread slice.
- Add the fried egg and a slice of cheese to the sandwich.
- Finish by placing the last slice of bread on top, pressing gently.
- In a clean pan, add a few drops of oil, and toast the sandwiches on medium heat until they are golden brown and the cheese has melted.
- Once the sandwiches are beautifully toasted, remove them from the pan.
- Cut the sandwiches into triangles or quarters for serving.
