Club-Style Chicken Sandwich

1. 1 White breadpack 350 g ≈ $1.44 90 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 100 g
3. 3 Baconpack 200 g ≈ $2.95 30 g
4. 4 Tomatoes≈ $4.67 per kg 60 g
5. 5 Leaf lettucepack 150 g ≈ $0.65 30 g
6. 6 Mayonnaise 15 g
7. 7 Eggspack 10 pcs ≈ $1.93 1 pcs
8. 8 Sunflower oil 8 ml
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

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

Method

1. Wash and dry the lettuce, then slice the tomato⁴ into 1 cm rounds. Butterfly the chicken² breast lengthwise into two thin cutlets, pound to 1 cm thickness, season with salt and pepper.

2. Heat oil in a skillet over medium heat, then sear the chicken² for 4–5 minutes per side until golden brown with no pink juices. Transfer to a plate.

3. In the same skillet, fry the bacon³ for 3–4 minutes until crisp, flipping occasionally. Drain on paper towels.

4. Fry the egg over moderate heat for 3–4 minutes until the whites¹ are fully set.

5. Toast the bread in a toaster or on a dry skillet for 1–2 minutes per side until golden.

6. Spread one slice with mayonnaise, then layer lettuce, chicken², and tomato⁴. Top with the second slice, then add bacon³ and the egg, covering with the third slice.

7. Cut diagonally in half and serve immediately.