American · Lunch
Club Sandwich
Around 35% fewer calories and significantly lower fat and cholesterol, grilled chicken breast and turkey bacon replacing fried chicken and back bacon with a full-fat Greek yoghurt mayo in place of standard mayonnaise, with the authentic layered combination and satisfying depth of the classic.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
16gFat
38gCarbs
4gSugar
4gFiber
780mgSodium
115mgChol
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Instructions
1
Prep
Pound chicken breasts to even thickness. Hard-boil eggs, cool, peel, and slice. Slice tomatoes. Whisk yoghurt mayo: combine 100g Greek yoghurt, 1 tsp Dijon mustard, 1 tsp lemon juice, ½ tsp garlic powder, salt, and pepper until smooth.
2
Grill
Heat a griddle pan to high. Season chicken with salt, pepper, and smoked paprika. Grill 6–7 minutes each side until cooked through with char marks. Rest 3 minutes, then slice. While chicken rests, grill turkey bacon 3 minutes each side until golden and lightly crisp.
3
Toast
Toast all six bread slices until golden and crispy on both sides over medium-high heat, about 2 minutes per side. Immediately spread yoghurt mayo on one side of each slice.
4
Build 1
On the first bread slice (mayo-side up), layer crisp romaine lettuce, sliced tomato, and sliced grilled chicken. Top with second bread slice (mayo-side up).
5
Build 2
Layer turkey bacon and sliced hard-boiled egg on the second bread slice. Cap with the final bread slice (mayo-side down). Press gently together, secure with two cocktail sticks.
6
Crisp and plate
Cut the sandwich into four quarters diagonally through the cocktail sticks. Arrange quarters on a plate with sticks in place and serve immediately while bread is still warm and crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 skinless chicken breasts
- 4 slices turkey bacon
- 6 slices wholegrain bread
- 2 large eggs
- 4 leaves romaine lettuce
- 2 ripe tomatoes
- salt
- pepper
- smoked paprika
- 100g (3.5 oz) full-fat Greek yoghurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 0.5 tsp garlic powder