Club Sandwich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- salt
- freshly ground pepper
- 3 Tbsps olive oil
- 150 grams Iceberg lettuce (rinsed, dried and cut into thin strips)
- 2 tsps Mustard
- 100 grams Mayonnaise
- 12 slices Bacon
- 4 hardboiled eggs
- 2 Tomatoes
- 18 slices Toast
- 1 Cucumber (cut diagonally into thick slices)
Preparation steps
Season chicken breasts with salt and pepper. Heat oil in a frying pan and fry chicken on both sides for about 10 minutes. Let chicken cool and cut diagonally into thin slices.
Cook bacon in a frying pan until crisp.
In a bowl, mix mustard, mayonnaise and lettuce strips and season with salt and pepper.
Remove shell from hard boiled eggs and cut into thin slices. Rinse tomatoes and cut into thin slices.
Toast bread.
Place 6 slices of toast on a work surface, spread lettuce mixture over each slice and cover with chicken slices. Place another slice of toast on each sandwich and cover with egg, tomato and bacon. Cover each sandwich with the third slice of toast, lightly press and cut each sandwich in half diagonally. Hold each sandwich together with two wooden skewers and garnish with a slice of cucumber on the wooden stick. Serve immediately.
