- Prep time20 mins
- Cook time10 mins
- Servings2 (2 sandwiches)
- DifficultyEasy
- CategoryContinental
The club sandwich is engineering: three slices of toast, two distinct layers, held together with toothpicks and cut into triangles so the cross-section shows. The classic formula is chicken salad on one level, egg and bacon (or here, a simpler egg layer) on the other, with lettuce and tomato for crunch and freshness. Toast the bread properly — untoasted bread makes it a sandwich, not a club.
Ingredients
- 6 slices sandwich bread
- 1 chicken breast (about 200 g), cooked and sliced — or 1 cup shredded rotisserie chicken
- 1/4 cup (60 g) mayonnaise, plus more for spreading
- 1 tsp Dijon mustard
- 2 eggs
- 2 cheese slices
- 4 lettuce leaves
- 1 tomato, sliced
- Salt and black pepper
- Butter, for toasting
- Potato chips, to serve
Method
- Mix the chicken with 2 tbsp mayonnaise, the Dijon, salt and pepper.
- Fry or boil the eggs; if frying, cook sunny-side up so the yolk stays runny. Season.
- Butter the bread and toast all 6 slices until golden on both sides.
- Build sandwich one: toast, a smear of mayo, lettuce, the chicken mixture, second toast.
- Add mayo to the second toast, then the egg, cheese slice and tomato. Crown with the third toast, mayo-side down.
- Press gently, spear each half with a toothpick, and cut diagonally into triangles. Serve with chips.
Tips for success
- Toast all the way to golden — pale toast goes soggy under the fillings.
- Mayo on every bread surface acts as a moisture barrier.
- Cut with a serrated knife in one confident stroke; sawing squashes the layers.
Watch video tutorial
Prefer to watch it being made? This from Kitchenwith Sana walkthrough covers the same club sandwich step by step — the spoken narration doubles as an audio tutorial.