Sriracha Chicken Club Sandwich
- 1 tbsp oil
- 1 chicken breast, butterflied
- 3 rashers of bacon
- 3 slices white bread
- 1 tbsp mayonnaise
- 1 hard-boiled egg, sliced
- 1 tomato, sliced
- A small handful (15g) of salad leaves
- Crisps to serve
Mix the Sriracha seasoning with oil to form a paste, then coat the chicken.
Heat the grill to high and cook the chicken for 4 minutes each side or until it’s cooked through.
Grill the bacon, turning halfway through until crisp.
Toast the bread and spread one slice with the mayo.
Layer on the egg, tomato and bacon, then top with another slice of bread. Add the chicken and lettuce and then top with the last slice of bread and cut into quarters.
Secure with cocktail sticks serve with crisps.
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