Chicken Club Sandwich
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 532.5 μg | (888 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,785 mg | (45 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 slices Toast
- 6 Tbsps Mayonnaise
- 500 grams fried Chicken breasts
- 3 ripe Tomatoes
- 8 Lettuce
- salt
- peppers
- 8 Olives (stuffed with red peppers)
- 8 Wooden skewers
Preparation steps
1.
Toast bread in oven until golden brown, or use a toaster. Spread each slice with mayonaise. Cut chicken breast into thin slices. Rinse tomatoes, cut away stalks and cut into slices. Rinse lettuce leaves and shake dry.
2.
Season toast lightly with salt and pepper. Place one piece of toast on each of 4 plates, with mayonaise side facing up. Top with lettuce leaves and half of chicken breast slices. Top with another piece of toast, with mayonaise side facing top. Add tomato slices and remaining chicken breast slices. Place final slice of toast with mayonaise side down and press sandwich down slightly to compress. Cut diagonally in half and place a wooden skewer through each half with an olive. Serve.
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