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Club Sandwich
Makes 1, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 2 | kg | Chicken tenderloins |
| 4 | g | Salt |
| 2 | g | Pepper |
| 150 | mL | Olive Oil |
| 20 | each | Rashes Bacon |
| 10 | each | Eggs (60g) |
| 150 | g | Meadow Lea Margarine |
| 10 | g | Garlic cloves peeled |
| 200 | mL | ETA Mayonnaise |
| 20 | each | Helga’s Traditional White Loaf (Slices) |
| 1 | kg | Tomato |
| 400 | g | Rocket |
| 300 | g | Cheese (sliced) |
Method
Step 1
Using a hot pan, garnish your tenderloins with salt, pepper and olive oil, coating well. Brown off the chicken.
Step 2
Fry your bacon rashes and your egg and leave to the side with your chicken.
Step 3
Mince the garlic finely and mix in with the ETA Mayonnaise to make an aioli. To assemble to sandwich, spread your Meadow Lea Margarine and the aioli onto each slice of bread.
Step 4
Add the rocket, sliced tomato and sliced cheese. Add the egg, chicken tenderloins and the bacon.
Step 5
Serve with chips.
Message from chef Graham Kruegar
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