Chicken club sandwich with chips
Ingredients
- Ingredients
- 6 lg slices Toast
- 500 grams skinless Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 8 leaves Iceberg lettuce
- 2 Tomatoes
- 8 slices Processed cheese
- 2 tsps sharp Mustard
- 2 Tbsps Mayonnaise
- 1 handful Chip
Preparation steps
Remove the crusts from the bread and toast. Wash the chicken breasts, pat dry, season with salt and pepper and saute in hot oil over medium heat until golden brown, about 4-5 minutes on each side. Remove from heat and let stand briefly. Cut chicken into thin slices. Rinse the iceberg lettuce, spin dry and cut into strips. Rinse, core and slice the tomatoes.
Spread 2 slices of toast with 1 teaspoon mustard and 1/2 tablespoon mayonnaise, then layer in this order: 1/3 of the lettuce, cheese, tomato, half the chicken slices, cheese and half of the chips, fresh pepper and another slice of toast. Press down gently and spread with mayonnaise and mustard.
Layer on top 1/3 lettuce, cheese, remaining lettuce, chicken slices and cheese. Top with chips, fresh pepper and the remaining toast. Press gently and cut in half diagonally. Secure each half with a skewer and serve.