Chicken, Bacon and Egg Club Sandwich Recipe

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Makes 1, scale as needed.

Ingredients

Amount	Measure	Name
2	kg	Chicken tenderloins
4	g	Salt
2	g	Pepper
150	mL	Olive Oil
20	each	Rashes Bacon
10	each	Eggs (60g)
150	g	Meadow Lea Margarine
10	g	Garlic cloves peeled
200	mL	ETA Mayonnaise
20	each	Helga’s Traditional White Loaf (Slices)
1	kg	Tomato
400	g	Rocket
300	g	Cheese (sliced)

Method

Step 1

Using a hot pan, garnish your tenderloins with salt, pepper and olive oil, coating well. Brown off the chicken.

Club Sandwich

Step 2

Fry your bacon rashes and your egg and leave to the side with your chicken.

Club Sandwich

Step 3

Mince the garlic finely and mix in with the ETA Mayonnaise to make an aioli. To assemble to sandwich, spread your Meadow Lea Margarine and the aioli onto each slice of bread.

Club Sandwich

Step 4

Add the rocket, sliced tomato and sliced cheese. Add the egg, chicken tenderloins and the bacon.

Club Sandwich

Step 5

Serve with chips.

Club Sandwich

Message from chef Graham Kruegar

No club menu is complete without it. Served with perfectly golden chips, it never disappoints. Presentation is key with the nice thin chicken tenderloins, grilled bacon and perfectly cooked egg.