Club Sandwich with chicken, bacon, remoulade sauce and avocado
In the kitchen there is a well-known dish that remains popular: the club sandwich. The dish can be found all over the world in different types of restaurants. This time I am making a variant with chicken, bacon, avocado, melted cheese, cucumber and a delicious remoulade sauce.
First up we have tender flattened chicken breast, perfectly cooked and seasoned for extra flavor. Bacon is an important part of the sandwich. It's crunchy and salty, making it a good counterpoint to the soft avocado and cheese. The avocado adds a creamy texture to the sandwich and gives it a full flavor. Melted cheese binds the different flavors together and makes the sandwich nice and creamy. Cucumber with a little white wine vinegar adds a fresh, crunchy texture. Finally, we have a homemade sauce with mayonnaise, parsley, tarragon, basil and garlic. This gives the sandwich an extra kick of flavor.
Together these ingredients form a delicious club sandwich. So what are you waiting for? Try it yourself and enjoy the flavors of this delicious sandwich!
Club Sandwich with chicken, avocado and remoulade sauce
Equipment
- Fry pan, preferably cast ironto fry the chicken fillet and bacon and to toast the bread
- Peelerto cut the cucumber slats
- Plastic foil
- Cutting board
- Chef's knife
- Bread knife
Ingredients
- 3 leaves of lettuce or other lettuce type picked whole leaves
- 1 beef tomato cut into 4 thick slices
- half avocado ripe to eat cut into fine slices
- 3 patches smoked bacon may also be pre-baked
- 1 slice young mature cheese
- 3 large slices white or brown bread
- 1 hand natural crisps
- dash of olive oil before toasting the bread
Chicken with marinade
- 1 chicken breast flattened about 200 grams
- 0,5 teaspoon smoked paprika powder
- pepper and salt to taste
- 2 tablespoons olive oil
Cucumber slats
- half cucumber cut into slats with a vegetable peeler
- 2 tablespoons White wine vinegar
- pepper and salt to taste
Remoulade sauce
- 4 tablespoons mayonnaise
- 1 tablespoon fine mustard
- 1 branch tarragon only the leaves (finely chopped)
- 2 twigs curl parsley just the tops (finely chopped)
- 1 clove garlic finely chopped or pressed
Instructions
Preparation
- Cut/pick all ingredients as described in the ingredients list. (beef tomato, lettuce, avocado, cucumber, garlic, parsley, basil, tarragon)
- Flatten the chicken fillet by placing it between plastic foil and hitting it several times with a heavy pan until it is reasonably flat.
Chicken marinade
- Marinate the chicken by mixing the smoked paprika powder, olive oil, salt and pepper together in a bowl
Remoulade sauce
- Mix the chopped parsley, tarragon, basil and garlic with the mayonnaise and mustard.
Cucumber slats
- Prepare the cucumber slats with the vinegar, salt and pepper.
Baking/toasting
- Fry the chicken on medium/high heat on each side until the chicken fillet is done. This varies per chicken fillet. Normally 3 minutes on each side should be enough as the chicken breast is flattened. Of course this must be checked. (You can feel this by pressing the chicken fillet with your finger; if the chicken fillet springs back completely, the chicken fillet is done)
- Add the bacon to the pan with chicken and fry until crispy.
- Remove the chicken and bacon from the pan and toast the bread until crispy in the same pan with a little olive oil.
Build the sandwich
- First layer: 1 slice of toasted bread with 1 tablespoon of remoulade sauce
- Second layer: the lettuce
- Third layer: 4 tomato slices
- Fourth layer: the chicken fillet with remoulade on it
- Fifth layer: 1 piece of cheese (you can possibly melt this with a gas burner)
- Sixth layer: 1 slice of toast bread with 1 tablespoon of remoulade sauce
- Seventh layer: slice the avocado
- Eighth layer: the cucumber slats
- Ninth layer: the bacon
- Tenth layer the chips
- Eleventh and last: the lid of the toasted bread
- Cut the Club Sandwich in half and enjoy!
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