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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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).
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.
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.
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