7353 Club Recipe
A triple-decker chicken & bacon & avocado with lettuce, tomato, cucumber, bell pepper and mayo.
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare produce
Wash the lettuce leaves and pat dry. Slice the tomato into 6 thin rounds. Thinly slice half a cucumber into 12 slices. Core and thinly slice half a bell pepper into 12 strips. Halve the avocado, remove the pit, scoop the flesh into a bowl and mash lightly with a fork; season with 1/4 tsp salt and a pinch of black pepper. Reserve.
- 2
Prepare chicken and bacon
If the chicken isn't cooked, poach or roast 2 boneless skinless chicken breasts (about 10–12 minutes poaching or 20–25 minutes at 200°C/400°F until 74°C/165°F internal) then slice or shred to make 2 cups. Cook 6 strips of bacon in a skillet over medium heat until crisp, drain on paper towels and keep warm. Crumble or halve bacon strips if desired.
- 3
Toast bread (optional)
Lightly butter 6 of the bread slices on one side (use 2 tbs butter) and toast in a skillet or griddle butter-side down until golden, about 1–2 minutes per side; alternatively, toast all slices in a toaster until lightly golden. You should have 9 slices total for the triple-decker structure.
- 4
Assemble layers
Lay three bread slices on a work surface for the base (one for each layer connection). Spread 2 tbs mayo on the first slice. Top with half the chicken (about 1 cup), 2 leaves of lettuce, 3 tomato slices, a few cucumber slices and a few bell pepper strips. Sprinkle with 1/8 tsp salt and a pinch of pepper. Place a second bread slice on top to form the middle level and spread 2 tbs mayo on its top side.
- 5
Middle layer
On the mayo-topped middle slice add the remaining chicken (about 1 cup) and 3 bacon strips. Add 2 more lettuce leaves, a couple more tomato slices and a few cucumber and bell pepper pieces. Lightly season with salt and pepper. Place another bread slice on top (third slice), spread 2 tbs mayo on its top side.
- 6
Top layer
On the top-most mayo surface, arrange the mashed avocado evenly. Top with the remaining 1 bacon strip (or crumble across) and the final 2 lettuce leaves if desired. Finish with the ninth bread slice as the sandwich top.
- 7
Secure and rest
Press the sandwich lightly to compact the layers. Insert three toothpicks evenly spaced to hold the triple-decker together (one near each end and one center). Let rest 1–2 minutes to settle.
- 8
Slice and serve
Using a sharp serrated knife, trim the crusts if desired and cut the sandwich into quarters on the diagonal so each piece has three layers. Serve immediately with extra mayo on the side if desired.