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Le Chaudron recipe
Club sandwich
Chicken and bacon club sandwich
⏱ 15 minServes 2Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
12 slicesbrioche sandwich bread
4chicken cutlets, 100 g / 3½ oz
8 slicessmoked bacon
4 leavesiceberg lettuce
2firm ripe tomatoes
2whole eggs
6 tbsphomemade mayonnaise
30 g (1 oz)butter
2 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
- 12 slices brioche sandwich bread
- 4 chicken cutlets, 100 g / 3½ oz
- 8 slices smoked bacon
- 4 leaves iceberg lettuce
- 2 firm ripe tomatoes
- 2 whole eggs
- 6 tbsp homemade mayonnaise
- 30 g (1 oz) butter
- 2 tbsp olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the chicken and bacon out 10 minutes ahead. Flatten the cutlets between 2 sheets of parchment with a rolling pin to an even 1 cm (⅜ in).
- Season both sides and cook in a hot nonstick skillet with 2 tbsp of olive oil for 4 minutes per side until golden and cooked through.
- Keep warm under foil. Cook the bacon in the same pan for 3 minutes, turning often, until crisp.
- Drain the bacon on paper towels. Boil the 2 eggs for 9 minutes, then peel and slice.
- Toast the 12 slices of bread in a toaster or in a skillet with a little butter, 2 minutes per side. Keep warm under a clean towel.
- Wash and spin dry the lettuce. Slice the tomatoes 5 mm (¼ in) thick. Slice the chicken on the diagonal 1 cm (⅜ in) thick.
- Build each sandwich: spread a slice of bread with mayonnaise and top with lettuce, tomato and chicken. Add a second slice spread with mayo, then the bacon and egg.
- Top with a third slice, press lightly and push a skewer into each corner. Cut into 4 triangles with a sharp bread knife and serve right away with homemade fries.
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