Chicken Club sandwich

Name: Chicken Club sandwich
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs; 2 Tomatoes; 1 red pepper; 6 Salad leaves (e.g.: Lollo bianco); 1 TEASPOON Dijon mustard; 100 g mayonnaise; 12 discs Sandwich toast; 7-10 Tbsp Slices of egg, olives and fresh herbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs
2 Tomatoes
1 red pepper
6 Salad leaves (e.g.: Lollo bianco)
1 TEASPOON Dijon mustard
100 g mayonnaise
12 discs Sandwich toast
7-10 Tbsp Slices of egg, olives and fresh herbs

Directions

1
Wash chicken fillets, dab dry and fry in hot oil while turning for about 10 minutes. Season with salt and pepper, cut into thin slices. Boil eggs for about 8 minutes. Then rinse cold, peel and slice.
2
Clean and wash the tomatoes and peppers. Cut tomatoes into slices, peppers into fine strips. Wash lettuce leaves, dab dry and cut into strips. Mix mustard and mayonnaise. Season with salt and pepper.
3
Fold in the salad strips. Toast the sandwich slices. Spread the salad over 8 slices. Cover with slices of tomato, egg, chicken and pepper. Place 2 slices of bread on top of each other. Cover each with another slice of bread.
4
Fix the sandwiches with wooden sticks and quarter them. Garnish with slices of egg, olives and fresh herbs.