Giant Club Sandwich

Name: Giant Club Sandwich
Cook time: 20 min
Yield: 2 servings
Cuisine: american
Ingredients: 3 cloves garlic cloves; 0.5 piece lemon; 3 tablespoons olive oil; 1 teaspoon paprika; 0 to taste salt; 0 to taste pepper; 2 pieces chicken thighs or breast; 3 slices bacon; 3 slices bread; 2 pieces marinated chicken; 1 piece tomato; 0.5 piece red onion; 0.5 piece avocado; 3 tablespoons tarragon mayo; 2 leaves lettuce; 1 piece sliced tomato; 0.5 piece sliced red onion; 0.5 piece sliced avocado; 1 slice bread; 3 slices cheddar; 3 pieces sandwich pickles; 1 slice bread; 1 bag crisps; 1 bottle Coke

With the state of the world right now I feel like making a club sandwich is the most responsibility I can take on at the moment. Here’s how you can birth a sandwich too. This giant club sandwich is perfect for a hearty meal, loaded with flavorful grilled chicken, crispy bacon, fresh vegetables, and a hint of tarragon in the mayo. Serve it with salty crisps and a cold Coke for the perfect finish.

By @sebscrispyclub

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

3 cloves garlic cloves
0.5 piece lemon
3 tablespoons olive oil
1 teaspoon paprika
0 to taste salt
0 to taste pepper
2 pieces chicken thighs or breast
3 slices bacon
3 slices bread
2 pieces marinated chicken
1 piece tomato
0.5 piece red onion
0.5 piece avocado
3 tablespoons tarragon mayo
2 leaves lettuce
1 piece sliced tomato
0.5 piece sliced red onion
0.5 piece sliced avocado
1 slice bread
3 slices cheddar
3 pieces sandwich pickles
1 slice bread
1 bag crisps
1 bottle Coke

Instructions

In a small bowl, combine 3 garlic cloves, minced, the juice of 1/2 lemon, 3 tablespoons olive oil, 1 teaspoon paprika, salt, and pepper to taste. Mix well to create the marinade.
Place the 2 chicken thighs or 1 breast, flattened, in the marinade. Turn to coat completely, then cover and refrigerate for at least 10 minutes.
In a pan over medium heat, fry 3 slices of bacon until crispy. Remove and set aside on a paper towel-lined plate.
Using the same pan with bacon drippings, toast 3 slices of bread until golden brown on each side.
In the same pan, cook the marinated chicken for 2-3 minutes on each side until cooked through and golden brown.
Prepare the vegetables by slicing 1 tomato and 1/2 red onion thinly, and slicing 1/2 avocado into thin strips.
Assemble the sandwich: On the first slice of toasted bread, spread tarragon mayo, followed by a layer of lettuce, sliced tomato, red onion, and avocado.
Place the second slice of bread on top, spread mayo on both sides, then top with cooked chicken, 3 slices of cheddar, the crispy bacon, and 3 sandwich pickles.
Top with the final slice of bread. Secure the sandwich with 4 toothpicks and cut into quarters for serving.
Serve with salty crisps and a cold Coke in a glass bottle.