Light Bites
American
AmericanClub Sandwich
The triple-decker diner classic of chicken, bacon, lettuce and tomato. Basic uses everyday sliced bread and ham; Better steps up to roast chicken and proper mayo; Ultimate brings toasted sourdough, dry-cure bacon, poached chicken breast and homemade tarragon mayonnaise.
Nut-free
Ultimate version
Poached chicken breast, dry-cure streaky bacon and tarragon mayo on toasted sourdough.
Per serving£6.25
Total cost£12.50
Time45 min
Ingredients for 2
- Chicken
- 1 free-range chicken breast
- 1 bay leaf
- 6 slices sourdough bread , toasted
- 6 slices dry-cure streaky bacon
- 2 heritage tomatoes , sliced
- 4 baby gem leaves
- Tarragon mayo
- 1 egg yolk
- 1 tsp Dijon mustard
- 150 ml light rapeseed oil
- 1 tbsp fresh tarragon , finely chopped
- 1 tsp lemon juice
Method
- Poach the chicken breast gently in simmering seasoned water with the bay leaf for about 15 minutes, then rest and slice thickly.
- Whisk the egg yolk with the Dijon and lemon juice, then slowly drizzle in the rapeseed oil to make a thick mayonnaise, finishing with the tarragon and seasoning.
- Grill the streaky bacon until crisp and toast the sourdough.
- Spread each slice of toast generously with the tarragon mayo.
- Build the first layer with chicken and baby gem, add a slice of toast, then layer on bacon and heritage tomato.
- Crown with the final slice, press firmly, then cut into quarters and skewer each with a cocktail stick to serve.
Equipment
- saucepan
- balloon whisk
- toaster
The three ways, side by side
Budget
Three layers of white bread with ham, cheese, lettuce and tomato.
Better
Roast chicken, smoked back bacon and good mayonnaise on toasted granary.
Ultimate
Poached chicken breast, dry-cure streaky bacon and tarragon mayo on toasted sourdough.
