Chicken Club Sandwich

1. 1 White breadpack 350 g ≈ $1.41 90 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 100 g
3. 3 Baconpack 200 g ≈ $2.91 30 g
4. 4 Tomatoes≈ $4.67 per kg 60 g
5. 5 Leaf lettucepack 150 g ≈ $0.49 30 g
6. 6 Mayonnaise 15 g
7. 7 Eggspack 10 pcs ≈ $1.89 1 pcs
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lettuce and tomato⁴, pat dry the lettuce; slice the tomato into 1 cm rings. Prepare the bread for toasting, and preheat the oven to 200 °C if using an oven, or heat a skillet over medium heat.

2. Flatten the chicken² to about 1 cm thick, salt and pepper on both sides.

3. Sear the chicken² on medium heat for 4 minutes per side until golden and fully cooked; check the juices and internal temperature to at least 74 °C.

4. Fry the bacon³ until crispy in the same skillet for 3–4 minutes, turning as it browns.

5. Fry the egg sunny-side up: on medium heat until the whites¹ set and the yolk is runny, about 3–4 minutes; do not overcook.

6. Toast the bread in the same skillet or in the toaster until golden and crisp.

7. Assemble the sandwich: spread mayonnaise on the bottom slice, lay down the chicken² and lettuce, then the bacon³, egg and tomato⁴ slices; top with the upper slice of bread.

8. Cut diagonally in half and serve immediately; garnish with greens if desired.