Club sandwich salad

Recipes / Meat

Turn the traditional club sandwich into a light spring salad with this quick and easy recipe.

Recipe «Club sandwich salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 Coles Bakery white sourdough baguette, 1 tbsp olive oil, 4 pancetta slices, 2 Coles RSPCA Approved chicken breast fillets, 4 Coles Brand Australian free range eggs , 1/3 cup whole-egg mayonnaise, 2 tbsp white wine vinegar, 1 tbsp wholegrain mustard , 1 oakleaf lettuce, leaves separated, 1 avocado, stone removed, peeled, thinly sliced, 1/2 cup finely chopped chives.

Ingredients:

  • 1/2 Coles Bakery white sourdough baguette 
  • 1 tbsp olive oil 
  • 4 pancetta slices 
  • 2 Coles RSPCA Approved chicken breast fillets 
  • 4 Coles Brand Australian free range eggs 
  • 1/3 cup whole-egg mayonnaise 
  • 2 tbsp white wine vinegar 
  • 1 tbsp wholegrain mustard 
  • 1 oakleaf lettuce, leaves separated 
  • 1 avocado, stone removed, peeled, thinly sliced 
  • 1/2 cup finely chopped chives 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine the mayonnaise, vinegar and mustard in a small bowl.
  5. 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.