My stacked club sandwich makes the ultimate lockdown lunch. Juicy grilled chicken, crispy bacon, salad and spicy harissa mayonnaise. It’s heavenly. Oddly enough, it is completely inspired by my travels. Whenever I get to a hotel late or decide to have a lazy afternoon by the pool, I always order a club sandwich and a beer. It’s a bit of a guilty pleasure of mine. My version has a bit of spice in the form of a harissa mayo, and I actually hate tomatoes so use cucumber instead. Either way it’s divine and will liven up your lunches no end.
Method
- Between two pieces of cling film bash both pieces of chicken separately until flat and then put them into a shallow dish. Add the lemon, oil and a good pinch of salt and pepper. Mix well and leave to marinade for 5 minutes whilst you cook the bacon
- Chuck the bacon onto the grill rack and grill for 2-3 minutes a side until crispy.
- Mix the mayonnaise with the harissa, spring onions and a good pinch of salt. Slather onto two halves of the bread.
- Heat a non-stick frying pan over a medium heat and cook the chicken, one at a time, for 3-4 minutes a side or until cooked through. Put the cheese on top for the last 30 seconds to start melt.
- To serve, put the chicken on the bread with the mayo and top with the bacon, lettuce, tomato and finally the remaining bread. Cut each sarnie in half and dive in.
Ingredients
Serves 2
2 chicken breasts
The juice of ½ a lemon
1 tbsp olive oil
4 rashers of streaky bacon
50g mayonnaise
1 tbsp rose harissa, optional
3 spring onions
4 slices of bread
2 slices of cheddar cheese
Baby gem lettuce to serve
1 tomato, sliced
