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Le Chaudron recipe
Mini club sandwich apéritif
Mini club sandwiches
⏱ 25 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12 sliceswhole wheat sandwich bread
200 g (7 oz)shredded roast chicken
150 g (5 oz)crisp bacon
2tomatoes, thinly sliced
100 g (3½ oz)shredded iceberg lettuce
100 g (3½ oz)homemade mayonnaise
3hard-boiled eggs, sliced
1 tbspDijon mustard
- 12 slices whole wheat sandwich bread
- 200 g (7 oz) shredded roast chicken
- 150 g (5 oz) crisp bacon
- 2 tomatoes, thinly sliced
- 100 g (3½ oz) shredded iceberg lettuce
- 100 g (3½ oz) homemade mayonnaise
- 3 hard-boiled eggs, sliced
- 1 tbsp Dijon mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Fry the bacon in a large skillet over high heat for 5 minutes until crisp.
- Toast the bread in a toaster or skillet.
- Mix the mayonnaise with the Dijon mustard.
- Spread 4 slices of toast with mayonnaise and top with chicken, tomato and lettuce.
- Cover with 4 more slices and top with bacon, egg and lettuce.
- Finish with the last 4 slices, press lightly and cut each club into 4.
- Spear each with a toothpick and serve right away.
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