Turn the traditional club sandwich into a light spring salad with this quick and easy recipe.
- Heat a barbecue grill or chargrill on medium-high. Use a serrated knife to cut baguette diagonally into 5mm-thick slices. Brush with a little of the oil. Cook on grill for 1 min each side or until lightly toasted. Transfer to a plate.
- Cook the pancetta on grill for 1 min each side or until crisp. Transfer to a plate. Break into shards. Brush chicken with remaining oil. Cook for 5 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Meanwhile, cook the eggs in a small saucepan of boiling water for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water. Peel eggs and cut in half.
- Combine the mayonnaise, vinegar and mustard in a small bowl.
- Arrange the lettuce and avocado on a large serving plate. Top with the baguette, pancetta and chicken. Drizzle with the dressing and top with egg. Season with pepper and sprinkle with chives to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set