Empty My Fridge
Roasted Chicken Club Sandwich || Sandwich "Science" 101
Ingredients
- Chicken breast · roasted sliced6 oz
- American cheese1 slice
- Bacon2 slices
- Tomato3
- Romaine lettuce2 leaves
- Pickle5
- Sea Salt and Vinegar Chips
- Sourdough bread2
- Lemon½
- Garlic · crushed1 clove
- Mayonnaise3 tbsp
- Chive · minced1 tbsp
- Salt
- Black pepper
- Salt and vinegar chips
- Chicken
- Cheese
- Lettuce
Instructions
- Fry the thick-cut bacon, keeping the fat in the pan.
- Mix the mayo, lemon juice, chives, garlic, salt and pepper.
- Slice the fresh ingredients.
- Toast the sourdough in the reserved bacon fat or in a toaster.
- Build the sandwich on the first slice: herb mayo, tomato with a sprinkle of coarse salt, salt and vinegar chips, chicken, bacon, then cheese.
- Melt the cheese under the broiler on high for 30 to 60 seconds.
- Add lettuce, pickle chips and more herb mayo, then top with the second slice of sourdough.
- Press the sandwich down before eating.
Summarized from Ethan Chlebowski's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoLemonChickenChicken breastBreadBacon
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