Club Sandwich with Chicken, Avocado & Crispy Bacon
- Preparation time
- 30 min
- Number of people
- 2 people
- Meal type
- lunch
This richly filled club sandwich combines tender chicken, creamy avocado, and crispy bacon on perfectly toasted sourdough bread. A delicious lunch where every bite is a delightful surprise.
Ingredients
- 6 slicessourdough bread — firm
- 300 gchicken thigh fillet
- 100 gbacon
- 1 pcavocado
- 0.5 pccucumber
- 40 grocket
- 75 gGreek yoghurt
- 1½ tspDijon mustard
- 1 tsphoney
- 10 gfresh chives
- 1 tbspolive oil
- 1 tspsmoked paprika powder
- ½ tspgarlic powder
- black pepper
- salt — small pinch
Method
- 1
Cut the chicken thigh fillet into thin strips and mix with olive oil, smoked paprika powder, garlic powder, black pepper, and a small pinch of salt.
- 2
Cook the chicken for 6–8 minutes in a hot frying pan until golden brown and fully cooked. Let rest briefly.
- 3
Cook the bacon until crispy and drain on kitchen paper.
- 4
Mix the Greek yoghurt with Dijon mustard, honey, finely chopped chives, and black pepper.
- 5
Slice the avocado into thin slices.
- 6
Slice the cucumber into thin slices and pat dry thoroughly.
- 7
Toast the six slices of sourdough bread until golden brown.
- 8
Spread a thin layer of the yoghurt-mustard cream on one side of four slices of bread.
- 9
Divide half of the chicken, avocado, and some rocket over two slices of bread.
- 10
Place a second slice of bread on top, with the spread side facing up.
- 11
Distribute the remaining chicken, crispy bacon, cucumber, and the rest of the rocket over this.
- 12
Cover with the last two slices of bread.
- 13
Press down gently and cut the club sandwiches diagonally in half.
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Sagas House