Le Club Sandwich Recipe

Name: Le Buzz Plaza Coffee Cos Le Club Sandwich Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 slices country-style bread slices (thick-cut); 8 oz cooked roasted chicken breast, sliced; 6 slices bacon strips; 1 large ripe tomato; 6 leaves butter lettuce leaves; 2 slices Gruyère or mild Swiss cheese slices; 4 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp fresh lemon juice; 1 tsp unsalted butter (softened); 1 tbs fresh parsley, finely chopped; 1 tsp salt; 0.5 tsp black pepper; 2 tbs unsalted butter (for toasting); 8 units toothpicks or small skewers

Inspired by Le Buzz Plaza Coffee Co

Time30m

Serves2

Make Le Club Sandwich Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich components

6 slices country-style bread slices (thick-cut)

8 oz cooked roasted chicken breast, sliced

6 slices bacon strips

1 large ripe tomato

6 leaves butter lettuce leaves

2 slices Gruyère or mild Swiss cheese slices

Dijon‑maître d'hôtel mayonnaise

4 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp fresh lemon juice

1 tsp unsalted butter (softened)

1 tbs fresh parsley, finely chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Toasting & finishing

2 tbs unsalted butter (for toasting)

8 units toothpicks or small skewers

Method

Prepare mayo and components

Make Dijon‑maître d'hôtel mayonnaise

In a small bowl combine 4 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp softened unsalted butter and 1 tbs finely chopped parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth and refrigerate until assembly.

Slice tomato and chicken

Slice the large tomato into 4 even rounds. If roasted chicken breast is thick, slice into 1/4-inch thick pieces suitable for layering. Pat tomato slices dry on paper towel to avoid sogginess.

Cook bacon

In a skillet over medium heat, cook 6 bacon slices until crisp, 6–8 minutes, turning occasionally. Transfer to paper towels to drain and keep warm.

Toast bread

Butter one side of each of the 6 bread slices with the 2 tbs softened unsalted butter. Heat a large skillet or griddle over medium heat. Toast bread butter-side down in batches until golden and crisp, about 2–3 minutes per side. Transfer to a cooling rack to keep crisp.

Assemble sandwiches

Lay three toasted bread slices on your work surface, buttered side down. Spread about 1 tbs of the Dijon-maître d'hôtel mayo on the top surface of each (the side that will touch the fillings).

Layer for first level: On the first slice, place a few butter lettuce leaves (about 2–3 leaves), then arrange half of the sliced roasted chicken (about 4 oz) evenly. Add a light sprinkle of black pepper if desired. Top with the second slice of toasted bread, mayo side down so the mayo is between layers.

Layer for second level: On top of the second slice place 2–3 tomato rounds, season lightly with a pinch of salt, then add 3 slices of cooked bacon (overlapping). Add the Gruyère or Swiss cheese slices over the bacon. Top with the third slice of toasted bread, mayo side down again.

Press the sandwich gently to compact layers. Using a sharp serrated knife, trim the crusts if desired and cut the sandwich diagonally into four triangular quarters. Insert toothpicks through each quarter to hold layers in place.

Finish & serve

If you prefer the cheese melted, briefly place assembled (but cut) sandwich quarters under a preheated broiler for 30–45 seconds just to warm the cheese — watch closely to avoid browning the bread. Otherwise serve immediately.

Plate two quarters per person (for 2 servings) with a small side salad or pommes frites. Serve remaining Dijon-maître d'hôtel mayonnaise on the side for dipping.