Baconnaise Big Club Sandwich
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Baconnaise Big Club Sandwich

Baconnaise Big Club Sandwich

Serves 2 | with Chicken, Lettuce and Tomato

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Baconnaise Big Club Sandwich whilst you're watching Paris 2024 for a winning lunch to fuel the day.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

60 grams

British Smoked Bacon Lardons

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain 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



Nutritional information

Energy (kJ)1806 kJ
Energy (kcal)432 kcal
Fat28.5 g
of which saturates3.9 g
Carbohydrate16.1 g
of which sugars3.6 g
Protein27.3 g
Salt2.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Bring on the Bacon

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.

Make the Baconnaise

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.

Build your Sandwiches

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.