After a cafe-style lunch at home? Try this Club sandwich with lemon and garlic chicken. Served with crispy chips, it’s a hearty meal everyone will love.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, (+ 15 mins marinating time)
Ingredients
- 2 tbs olive oil
- ¼ cup (60ml) lemon juice
- 3 garlic cloves, crushed
- 2 (500g) Coles RSPCA Approved Chicken Breast Fillets
- 1kg potatoes, peeled, cut into 5mm batons
- ⅓ cup (100g) whole-egg mayonnaise
- 8 x 1cm thick slices Coles Bakery Stone Baked Pane di Casa
- Cooking oil spray
- 4 slices prosciutto
- 50g baby rocket leaves
- 1 avocado, mashed
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
Combine oil, 2 tbs of the lemon juice and two-thirds of the garlic in a glass or ceramic dish. Season. Halve chicken breasts crossways to make two thinner pieces. Add to the marinade and toss to coat. Set aside for 15 mins to marinate.
Step 2
Heat oil to 180°C in a medium saucepan over medium heat (when oil is ready, a cube of bread will turn golden in 20 secs). Cook chips, in batches, for 3 mins or until golden and crisp. Drain on paper towel.Step 3
Meanwhile, combine mayonnaise, remaining lemon juice and remaining garlic in a small jug. Season. Heat a barbecue grill or chargrill on medium. Spray bread lightly with oil. Cook for 1-2 mins each side or until golden and crisp. Transfer to a plate. Cook prosciutto on grill for 1-2 mins each side or until crispy. Transfer to a plate and cover to keep warm.Step 4
Cook chicken on grill for 3 mins each side or until cooked through. Spread 4 slices of bread with mashed avocado. Top with chicken, rocket, prosciutto and aioli. Top with remaining bread. Serve with chips.