Macs Club Sandwich Recipe

Sandwich

1. 1

   Prepare proteins

   If chicken breast is not already cooked, poach or pan-roast a 6–8 oz boneless chicken breast: season lightly with 0.125 tsp salt and a pinch of pepper, cook in 1 tsp oil over medium heat about 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into 6 oz portions. Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, then drain on paper towels and keep warm. Dice or slice 2 oz ham into bite-sized pieces.

2. 2

   Toast bread

   Butter one side of each of the three sourdough slices (about 1 tbs butter total). Heat a skillet or griddle over medium heat and toast the buttered sides until golden brown, about 1–2 minutes per side, pressing lightly so each slice is evenly toasted. Remove and keep warm.

3. 3

   Make spread

   In a small bowl combine 2 tbs mayonnaise, 1 tsp Dijon mustard, 0.125 tsp salt and 0.125 tsp freshly ground black pepper (reserve remaining salt and pepper for tomato). Mix until smooth.

4. 4

   Assemble layers

   Place first slice of toasted sourdough on your work surface, untoasted side up. Spread about half of the mayonnaise-mustard mixture evenly over that slice. Add half the chicken (3 oz), 1 oz diced ham, and one cooked bacon strip (or break strips to fit). Top with the second slice of sourdough, toasted side out. Spread the remaining mayonnaise mixture on the second slice. Layer the remaining chicken, diced ham, and remaining two bacon strips. Place the third slice of sourdough on top, toasted side out.

5. 5

   Add lettuce and tomato

   Separate the sandwich and on the middle layer (between first and second or second and third) add romaine leaves (2 leaves, stacked) and arrange 3 slices of tomato. Season the tomato lightly with the remaining 0.125 tsp salt and 0.125 tsp pepper. Ensure lettuce and tomato are placed so sandwich is balanced and not overstuffed.

6. 6

   Finish and serve

   Press sandwich gently to compact. Using a sharp knife, secure with toothpicks if desired and cut the sandwich into halves or quarters (triangular club style). Serve immediately with optional side (fries or chips). Estimated serving: one sandwich per person.