Non Veg Club Sandwich Recipe

Prepare bread

Lightly toast 6 of the 9 bread slices until just golden. Reserve 3 slices untoasted (these will be the middle layers) but you can toast them if you prefer extra crunch.

Butter bread

Spread about 1 teaspoon of softened butter on one side of each toasted slice (use remaining butter sparingly). This prevents sogginess and adds flavor.

Mix mayonnaise and Dijon mustard in a small bowl. Spread about 1 teaspoon of the mayo mixture onto the unbuttered side of each toasted slice (and the middle slices if using). Reserve remaining mayonnaise for extra serving.

Cook the chicken

If using a whole chicken breast, slice it thinly crosswise or pound to even thickness (~1/2 inch). Toss the 1 cup of chicken pieces with 1 tsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. Heat a nonstick skillet over medium-high heat and add 1 tsp vegetable oil. Cook chicken 3–4 minutes per side until internal temperature reaches 75°C (165°F) and juices run clear. Remove and let rest 3 minutes, then slice or shred into bite-sized pieces.

Cook the bacon

While chicken cooks (or in a separate skillet), lay 6 bacon slices in a cold skillet, then turn heat to medium and cook 6–8 minutes, flipping occasionally, until crisp. Drain on paper towels and keep warm. If preferred, bake bacon on a sheet at 200°C/400°F for 12–15 minutes.

Fry the egg

In a small nonstick pan, heat about 1 tsp vegetable oil over medium heat. Crack the egg and fry to preference—sunny-side up with slightly runny yolk is traditional for club sandwiches. Season with a pinch of salt and pepper. Remove from pan.

Slice the tomato into 3 thin rounds. If using red onion, separate into thin rings. Pat tomato slices dry to avoid adding moisture to the sandwich.

Separate and layer 6 clean lettuce leaves. Keep chilled until assembly.

Have 3 slices of cheese ready to place between layers.

Assemble first layer

Place one slice of toasted, buttered bread, buttered side down, on your workspace. Spread 1 tsp mayo mixture on the top side. Layer with 1 slice of cheese, half of the cooked chicken (about 1/2 cup), two bacon slices (or three halved), and a little lettuce. Season lightly with black pepper.

Add middle slice

Place one untoasted (or lightly toasted) slice of bread on top of the first layer, mayo side down. On this middle slice spread another teaspoon of mayo. Add tomato slices, remaining chicken, and the fried egg. Top with another slice of cheese if desired.

Top layer

Add the final toasted, buttered bread slice, mayo side down, to finish the sandwich. Press gently to compact slightly.

Secure and cut

Insert sandwich picks or toothpicks through the sandwich at three points to hold layers. Using a sharp serrated knife, cut the sandwich diagonally into four triangles (cut each sandwich into two triangles, or if making a double-decker, cut into quarters).

Serve immediately with pickle slices or chips on the side. Provide extra mayonnaise and black pepper to taste.