You can't go wrong with a good Club sandwich. Doesn't matter what time it always hits the spot.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
½ Coles Bakery White Sourdough Baguette
1 tbs olive oil
4 pancetta slices
2 (about 150g each) Coles RSPCA Approved Chicken Breast Fillets
4 Coles Australian Free Range Eggs
⅓ cup (100g) whole-egg mayonnaise
2 tbs white wine vinegar
1 tbs wholegrain mustard
1 oakleaf lettuce, leaves separated
1 avocado, stone removed, peeled, thinly sliced
½ cup finely chopped chives
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Use a serrated knife to cut baguette diagonally into 5mm-thick slices. Brush with a little of the oil. Cook on grill for 1 min each side or until lightly toasted. Transfer to a plate.
Step 2
Cook the pancetta on grill for 1 min each side or until crisp. Transfer to a plate. Break into shards. Brush chicken with remaining oil. Cook for 5 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 3
Meanwhile, cook the eggs in a small saucepan of boiling water for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water. Peel eggs and cut in half.
Step 4
Combine the mayonnaise, vinegar and mustard in a small bowl.
Step 5
Arrange the lettuce and avocado on a large serving plate. Top with the baguette, pancetta and chicken. Drizzle with the dressing and top with egg. Season with pepper and sprinkle with chives to serve.
