MY ULTIMATE CHICKEN & BACON CLUB SANDWICH

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories without sacrificing texture.

Trim off any fat from the chicken breast and slice into the center to create two thin mini fillets.

Cover the chicken with plastic wrap and gently tap with the palm of your hand to flatten.

Season the chicken with salt, black pepper, and a little olive oil, rubbing the seasoning into the chicken on both sides.

Set the seasoned chicken aside while toasting the bread.

Toast seeded sourdough bread on a dry hot pan until charred on both sides.

Slice iceberg lettuce for crunch and texture, and slice tomatoes.

Using a serrated knife, slice thick shavings of cheddar cheese.

Cook bacon in a lightly oiled pan over medium heat, turning every minute until crispy.

Remove the bacon and place the chicken in the remaining bacon fat to cook.

Prepare basil mayonnaise by mixing mayonnaise, a squeeze of fresh lemon juice, salt, pepper, and chopped fresh basil.

Flip the chicken once it looks cooked and push it around the pan to soak up the bacon fat.

Once the chicken is cooked, remove it from the pan.

Build the sandwich by generously coating toasted bread with basil mayonnaise, adding shredded iceberg lettuce, sliced tomatoes, and crispy bacon.

Slice the cooked chicken thinly and place it on top of the bacon.

Add salt and vinegar crisps for texture and crunch, then top with cheddar cheese shavings and more basil mayonnaise.

Crown the sandwich with another slice of toasted bread, slice in half, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens