Baconnaise Club Sandwich
Serves 2 | with Chicken, Lettuce and Tomato
This is no ordinary baguette! Layer up for lunch with this extra stacked club sandwich, stuffed with baconnaise, precooked chicken slices and fresh salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
60 grams
British Smoked Bacon Lardons
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
½ sachet(s)
Smoked Paprika
1 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
1 pack(s)
Cooked British Chicken Slices
Not included in your delivery
4 tbsp
Mayonnaise
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, remove the bread from the packaging and pop onto a baking tray. Bake on the top shelf of the oven until toasted and golden, 10-12 mins.
d) Once baked, allow the bread to cool, 5 mins.
a) Once the bacon has cooked, remove the pan from the heat and add half the smoked paprika. Stir to combine, then transfer to a small bowl and allow to cool, 5-10 mins. TIP: Keep the remaining paprika for another recipe.
b) While the bacon cools, thinly slice the tomato. Trim the baby gem lettuce and separate the leaves.
c) Once the lardons have cooled, add the mayonnaise (see pantry for amount) to the bowl and stir to combine.
a) Once the baguette has cooled slightly, slice it in half once horizontally and then again vertically.
b) Spread the baconnaise over the lids and bases of the baguette.
c) Lay the lettuce over the bases, top with the cooked chicken slices and then the tomato slices.
d) Sandwich on the baguette lids and share between 2 serving plates to finish.
Enjoy!
