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Toasted club sandwich

Toasted club sandwich

Toasted club sandwich

50g freshly grated parmesan
200g streaky bacon
2 bonesless, skinless chicken breasts, sliced through the middle to butterfly it
Salt and freshly ground black pepper to taste
4T chilli sauce
4T mayonnaise, plus 4T extra
4 slices cheddar cheese (presliced)
100g baby spinach
4 pickles, thinly sliced on the long
Medium sized French loaf or long loaf, cut into 3 long slices

In a large non-stick pan add the grated parmesan over a medium heat, adding them to the pan in four equal, roughly round shapes. Allow the cheese to begin melting. Once the sides begin to brown remove them from the pan and allow them to cool to firm.
To the same pan add the bacon and cook until lightly crisp but cooked through. Remove the bacon and add the chicken to the pan to cook in the bacon fat, season with salt and freshly ground black pepper. Cook for about 4 minutes a side or until well caramelized and cooked through.

Combine the chilly sauce with 4T mayonnaise before adding some to 2 of the slices of bread. Top one of the sliced with baby spinach before adding the bacon and slices of pickles. Top with another slice of bread followed by the parmesan crisps then chicken and the cheddar cheese.

Add the top slice of bread and heat the pan over a medium heat. Spread some mayonnaise over the bread and add to the pan, mayonnaise side down. Cook for about 2-3 minutes or until golden and crisp before spreading mayo on the other side and turning over to cook the other side in the same manner as before. Remove the sandwich from the pan and add skewers to secure it.
Cut into portions and serve immediately

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