An elegant club sandwich with chicken breast, hard-boiled eggs, tomatoes, lettuce, and crispy bacon, all lifted by homemade sherry vinegar mayonnaise.
Ingredients
- 6 pieces Chicken breast
- 18 pieces Slice of sandwich bread
- 6 pieces Tomato
- 6 pieces Egg
- 2 pieces Lettuce heart
- 12 pieces Slice of smoked bacon
- 3 cl Olive oil
- 6 pinches Fleur de sel
- 6 tour Black pepper
- 20 g Strong mustard
- 20 cl Peanut oil
- 3 cl Sherry vinegar
- 1 piece Egg yolk
Method
- Heat a splash of olive oil in a skillet and sear the salted and peppered chicken breasts. Cook for 4 to 5 minutes, turning once. Let cool, then slice thinly.
- Preheat the oven broiler.
- Cook the eggs in a saucepan of salted boiling water for 9 minutes. Cool, peel, and slice them.
- Peel the tomatoes and slice them thinly. Cut the lettuce leaves into a fine chiffonade.
- Remove the crust from the sandwich bread and toast the slices on one side only under the broiler.
- Arrange the bacon slices on a baking sheet and broil in the oven until crisp.
- Make the mayonnaise: combine the egg yolk with the mustard, season with salt and pepper, then add the peanut oil in a thin stream while whisking. Add the sherry vinegar, then fold in the lettuce chiffonade.
- Build each club sandwich: on one slice of bread (toasted side up), arrange the tomatoes, eggs, then chicken slices. Add the lettuce chiffonade. Cover with a second slice of bread, then a third. Secure the layers with wooden picks.
- Cut the sandwiches in half or into four triangles. Serve with the grilled bacon and fresh salad.
Nutrition
Per serving
- Energy
- 955.6 kcal
- Protein
- 32.66 g
- Carbohydrate
- 65.82 g
- Fat
- 61.64 g
- Fibre
- 3.84 g
- Calcium
- 7.66 mg
- Iron
- 0.19 mg
- Magnesium
- 6.59 mg