Club Sandwich Recipe

Overview

This club sandwich recipe makes two generous sandwiches with three slices of toast, tender chicken, crisp bacon, a fried egg, lettuce, tomato, and mayonnaise. The key is to cook each component before assembling and to keep wet ingredients away from the bread for a sandwich that holds together.

Use cooked chicken breast, thigh meat, or leftover roast chicken. For the best texture, toast the bread until lightly golden rather than deeply crisp, and assemble the sandwiches while the bacon and chicken are still slightly warm.

Ingredients

Makes 2 club sandwiches.

• 6 slices sandwich bread, white or whole wheat
• 2 tablespoons mayonnaise, plus more if desired
• 1 tablespoon softened butter, for the bread and pan
• 250 g cooked chicken breast or thigh meat, sliced thinly
• 4 slices bacon, about 80 g
• 2 large eggs
• 1 medium tomato, sliced into 8 thin rounds
• 4 lettuce leaves, washed and dried thoroughly
• 1/4 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons neutral oil, for frying the eggs
• 2 wooden skewers or 4 cocktail picks, for securing the sandwiches

How to make it

1. Prepare the vegetables and chicken. Pat the lettuce and tomato dry. Excess moisture can make the toast soggy. Slice the chicken into pieces about 5 mm thick. Season it with half the salt and pepper. If using cold leftover chicken, let it sit at room temperature for 10 minutes so it does not chill the sandwich too quickly.

2. Cook the bacon. Place the bacon in a cold skillet and set it over medium heat. Cook for 3 to 5 minutes per side, turning once, until browned and crisp at the edges. Transfer it to a paper towel-lined plate. Leave about 1 teaspoon of the rendered fat in the skillet and discard the rest if necessary.

3. Warm the chicken. Add the sliced chicken to the skillet and cook over medium heat for 1 to 2 minutes per side, just until warmed through and lightly browned. Do not cook already-cooked chicken for too long; it should feel moist and tender when pressed, not hard or stringy. Transfer it to a plate.

4. Fry the eggs. Heat the oil in a clean nonstick skillet over medium-low heat. Crack in the eggs and sprinkle with the remaining salt and pepper. Cook for 2 to 3 minutes, until the whites are fully set and the yolks are cooked to your preference. For a neater sandwich, break the yolks gently with a spatula and flip each egg for the final 30 to 60 seconds. The egg should be firm enough to cut without spilling across the bread.

5. Toast the bread. Toast all six slices until pale golden and just crisp around the edges. Spread the butter over one side of each slice while warm. If using a skillet instead of a toaster, melt the butter over medium heat and toast the bread for about 1 minute per side. Avoid very dark toast, which can make the sandwich difficult to bite.

6. Spread the mayonnaise. Spread about 1 teaspoon of mayonnaise on one side of each slice. If you prefer a less rich sandwich, use mayonnaise only on the bottom and middle slices. Keep the spread even and thin so it does not overwhelm the other fillings.

7. Build the first layer. Place two slices of toast mayonnaise-side up. Divide the chicken between them, keeping it within about 1 cm of the edges. Add two lettuce leaves and four tomato slices to each sandwich. Sprinkle the tomato lightly with the remaining pepper if you like.

8. Add the middle toast and fillings. Place a second slice of toast on each sandwich, mayonnaise-side down onto the tomato. Spread the exposed side with mayonnaise. Add two bacon slices and one fried egg to each sandwich. Fold or break the bacon to fit neatly rather than letting it extend far beyond the bread.

9. Finish and secure. Top each sandwich with the final slice of toast, mayonnaise-side down. Press gently with your palm to settle the layers without crushing the lettuce. Cut each sandwich diagonally into two triangles and secure each half with a cocktail pick or skewer. Serve immediately while the toast is crisp and the fillings are warm.

Expert tips

• Dry lettuce and tomato thoroughly. A few minutes on a clean kitchen towel makes a noticeable difference to the texture.
• If the chicken is thick, slice it horizontally or gently flatten it before warming so the sandwich is easier to bite.
• For a faster version, use sliced rotisserie chicken or leftover grilled chicken. Turkey, ham, or thick slices of cooked tofu can replace the chicken.
• Avocado can replace the egg, but add it just before serving and toss it with a little lemon juice to reduce browning.
• If the sandwich slides apart, use less mayonnaise, keep the fillings inside the bread’s edges, and secure both cut halves with picks.
• If the toast becomes soggy, the tomato was likely too wet or the sandwich sat too long. Salt the tomato only at the table and serve within 10 minutes of assembly.

Serving and storage

Serve the club sandwich immediately with potato chips, fries, pickles, or a simple salad. Because it contains cooked chicken, egg, and mayonnaise, do not leave it at room temperature for more than 2 hours, or more than 1 hour in very hot conditions.

For best texture, assemble only what you plan to eat. Cooked bacon and chicken can be refrigerated separately in airtight containers for up to 3 days, and hard-cooked or fully set fried eggs can be refrigerated for up to 3 days. Reheat the chicken and bacon before assembling, and prepare the toast, lettuce, tomato, mayonnaise, and egg close to serving time.

Frequently asked questions

Can I make a club sandwich without bacon?

Yes. Leave out the bacon and add extra chicken, sliced turkey, avocado, or a thin layer of cheese. Keep the filling quantities moderate so the sandwich remains easy to cut and eat.

What bread is best for a club sandwich?

Soft sandwich bread, white bread, multigrain bread, and sourdough all work. Choose slices sturdy enough to hold three layers, and toast them lightly so they stay crisp without becoming hard.

How do I stop a club sandwich from becoming soggy?

Dry the lettuce and tomato well, use only a thin layer of mayonnaise, place lettuce between the bread and juicy tomato, and assemble shortly before serving. Removing tomato seeds can also reduce moisture.

Can I prepare the ingredients ahead of time?

You can cook the chicken and bacon up to 3 days ahead and refrigerate them separately. Toast and assemble the sandwich just before serving so the bread stays crisp.