Classic Club Sandwich (Print Version)
# Ingredients:
→ Bread & Spreads
01 -
16 teaspoons of mayonnaise
02 -
12 pieces of crustless toast (optional)
→ Proteins
03 -
4 slices of Emmental or another cheese you like
04 -
8 cooked bacon strips, crunchy
05 -
12 thin pieces of chicken, sliced finely
→ Fresh Ingredients
06 -
Season with salt and pepper as needed
07 -
Sliced tomato
08 -
Lettuce, shredded
# Instructions:
01 -
Put a piece of toast on your surface. Add a teaspoon or so of mayo, spreading evenly. Lay down the thin chicken slices, fluffing them up for a nice look. Sprinkle some shredded lettuce on top and finish with one cheese slice (trim it to fit, if needed).
02 -
Grab another toast piece and put mayo on one side. Stick it mayo-side facing down onto the cheese. Then add mayo on the top side of this toast. Lay the crispy bacon on this layer (break to fit if needed), add lots of tomato slices, and finish with another touch of salt, pepper, and shredded lettuce.
03 -
For the last toast, spread mayo on one side and place it, mayo-side down, to top off your sandwich. Using a sharp bread knife, cut the sandwich into four triangles gently, pressing slightly to hold all the layers in place. Pop a toothpick into each triangle, and you're ready to enjoy! Consider pairing with chips, fries, or pickles.
# Notes:
01 -
This tall, layered sandwich uses pan-toasted, crust-trimmed bread. You’ll need three slices per sandwich, along with four teaspoons of mayo, two bacon rashers, and three chicken slices.
02 -
For neat slices, go for a sharp bread knife. A light back-and-forth motion works better than forcing it down, so nothing squishes.
03 -
Let the toast cool off fully before building the layers. It stops veggies from wilting and keeps everything fresh.