Club Sandwich with Bacon and Chicken Fillet
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon mayonnaise
- 1 teaspoon mustard, medium hot
- 1 squirt lemon juice
- 1 small Head iceberg lettuce
- 2 tomato (s)
- 1 onion (s), red
- 8 slices bacon
- 400 g chicken fillet (s)
- a bit salt
- some pepper
- 12 slices sandwich toast
- 8 slices Gouda, Chester or Cheddar cheese
- possibly butter
- possibly spice ketchup
Print Recipe
Pin Recipe Instructions
- Wash the chicken and pat dry. Fry the bacon until crispy and remove from the pan; Leave the fat in the pan, if necessary pour off a little. Put the chicken in the pan and fry for about 5 minutes on each side. Season the chicken fillet with salt and pepper.
- Wash the iceberg lettuce and pluck lettuce leaves the size of toasted bread. Peel the onion and cut into rings. Wash and slice the tomatoes.
- Mix the mayonnaise and mustard in a bowl and season with salt, pepper and lemon juice. If you like it spicy, you can also have some Tabasco or something similar. Add.
- Do not toast the toast too dark in the toaster. Cut the meat into slices. Brush the top and bottom of the middle toast with the mustard cream. Layer lettuce leaves, meat, onions, tomatoes and cheese on top of the bottom and middle toast. If the toast is too dry, butter the top toast from below or add a little spice ketchup.
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