CLUB SANDWICH

Mains & EntréesFrench and Classical
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 10 min ★☆☆☆☆ 4

Ingredients

Sandwich Layers

•            Bread (3 slices): 90 g

•            Chicken breast : 80 g

               Oil: 30 ml

•            Bacon (2 rashers): 40 g

               Egg: 60g (1 pics)

•            Tomato (sliced): 40 g

•            Lettuce: 30 g

•            Mayonnaise: 20 g

•            Butter (for toasting): 5 g

Optional Add‑ons

•            Cheddar or Swiss cheese: 20 g

               Fride egg: 1 pics

•            Avocado: 30 g

Cooking instructions

1. Toast the bread

Lightly butter the slices and toast until golden.

2. Cook the bacon

Fry the bacon for 3–4 minutes until crisp. Drain on paper towel.

3. Cook the Chicken

Heat the pan and add oil. Fried chicken 2 min one side and flip another side 2 min. seasonig whit salt and pepper

4. Build the sandwich

Layer in this order:

•            Slice 1: mayo → lettuce → chicken → fried egg

•            Slice 2: mayo → lettuce → tomato → bacon

•            Top with slice 3

Press gently and cut into halves or quarters with cocktail sticks if desired.

5. Serve

Serve with crisps and garlic mayo.

Chef ’s Notes

•            Using slightly warm chicken improves flavour and texture.

•            Toasting the bread prevents sogginess and gives the sandwich its signature crunch.

•            A thin layer of mayo on each slice helps everything stick together.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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