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Chicken and bacon club sandwich

Chicken and bacon club sandwich
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
The classic BLT is given an elegant make-over with the addition of moist chicken breasts and soft boiled eggs.
  • 2 large (about 250g each) single chicken breast fillets
  • 2 eggs
  • 1 tbs olive oil
  • 4 middle bacon rashers, rind and excess fat trimmed, halved crossways
  • 12 slices wholegrain bread, crusts removed
  • 25g butter
  • 2 tbs Dijon mustard
  • 2 ripe roma tomatoes, thinly sliced
  • 8 butter lettuce leaves, washed, dried
  1. Use a sharp knife to cut chicken breasts horizontally through the centre. Cut pieces in half crossways to make 8 pieces.
  2. Cook eggs in a saucepan of boiling water for 6 minutes. Drain. Set aside for 5 minutes to cool. Peel. Thinly slice crossways.
  3. Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and bacon and cook, turning occasionally, for 4-5 minutes or until cooked. Drain on paper towel.
  4. Toast bread. Spread with butter and mustard. Place 1 piece of toast on each plate. Top with 1 piece each of chicken and bacon. Top with toast, tomato, egg and lettuce. Repeat with remaining toast, chicken and bacon. Secure with a toothpick to serve.
You will need 4 toothpicks for this recipe.
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