Baconnaise Crispy Chicken Club Sandwich
Serves 2 | with Lettuce and Tomato
This is no ordinary baguette! Layer up for lunch with this extra stacked sourdough club sandwich, filled with homemade baconnaise, crispy breaded chicken and fresh salad.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
60 grams
British Smoked Bacon Lardons
½ sachet(s)
Smoked Paprika
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains Egg)
¼ tsp
Salt
4 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Sandwich each chicken breast between two pieces of baking paper or cling film.
c) Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
d) Crack the egg (see pantry for amount) into a medium bowl and whisk.
a) Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.
b) Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
c) Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
a) Once the oil is hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
b) Meanwhile, remove the bread from the packaging and pop onto a baking tray, saving space for the chicken.
c) Once the chicken is golden, transfer it to the same baking tray and bake on the middle shelf of your oven until the sourdough is toasted and golden and the chicken is cooked through 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) In the meantime, heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Once the bacon has cooked, remove the pan from the heat and add half the smoked paprika. Stir to combine, then transfer to a small bowl and allow to cool, 5-10 mins. TIP: Keep the remaining paprika for another recipe.
b) While the bacon cools, thinly slice the tomato. Trim the baby gem lettuce and separate the leaves.
c) Once the lardons have cooled, add the mayonnaise (see pantry for amount) to the bowl and stir to combine.
a) Once the baguette has baked and cooled slightly, slice it in half once lengthways and then again widthways. Slice the cooked chicken into 1cm wide slices.
b) Spread the baconnaise over the lids and bases of the baguette.
c) Lay the lettuce over the bases, top with the crispy breaded chicken and then the tomato slices.
d) Sandwich on the baguette lids and share between 2 serving plates to finish.
Enjoy!
