Makes 2
Loaded properly. Just how a club sandwich should be.
Layers of crispy bacon, creamy avocado, boiled egg and HECK! Smoky Chicken Rashers stacked between golden toasted sourdough for a club sandwich that seriously delivers on flavour. Messy, crunchy and worth every bite.
Ingredients
- 6 HECK! Smoky Chicken Rashers
- 6 slices Jason’s Sprouted Grains Sourdough
- 3 eggs, boiled and sliced
- 2 beef tomatoes, thinly sliced
- ½ red onion, thinly sliced
- 1 avocado, halved and thinly sliced
- 40g rocket
- 6–10 slices of bacon, cooked until crispy
- 4 tbsp garlic mayonnaise
- 2 tbsp butter
Method
-
Toast the sourdough
Butter the outside of 4 slices of sourdough. Heat a frying pan over medium heat and toast until golden and crisp on both sides. Set aside, leaving 2 slices untoasted for the middle layer. -
Cook the rashers
In the same pan, cook the HECK! Smoky Chicken Rashers for 5–7 minutes until golden and heated through. -
Build the first layer
Place one toasted slice of sourdough toasted-side down and spread over 1 tbsp garlic mayo. -
Stack it up
Layer with rocket, sliced tomato, boiled egg and crispy bacon. -
Add the middle layer
Top with one of the untoasted slices of sourdough. -
Keep going
Spread over another spoonful of garlic mayo, then add extra rocket, sliced red onion, HECK! Smoky Chicken Rashers and avocado slices. -
Finish & serve
Top with the final toasted slice, toasted-side up. Wrap tightly in parchment paper, slice in half and serve straight away.
Top Tip
Wrap the sandwich tightly for a few minutes before slicing - it helps hold everything together and gives you that proper deli-style finish.