Bruno Albouze Club Sandwich
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Club Sandwich

Yields4 ServingsPrep Time35 minsRating

Ingredients

Chicken Au Bouillon
 600 g Chicken breast (3)
 200 g Carrots, chopped
 250 g Onion, quartered
 30 g Garlic, crushed
 250 g Chardonnay
Mayonnaise
 40 g Egg yolks (2)
 10 g Dijon mustard
 300 g Vegetable oil
 5 g Lemon juice, or vinegar
Montage
 300 g Pain de mie (20 slices)
 400 g Hard boiled eggs (8)
 250 g Piquillo, or tomato slices
 50 g Black olives, chopped
 150 g Romaine greens

Directions

1

*To make pain de mie from scratch look up at Whole Wheat Pain De Mie. For the hard boiled eggs look up at Devil Eggs.

Chicken Breast Au Bouillon
2

In a large pot, place all ingredients. Throw in a bay leaf, thyme and a few black peppercorns. Add water to cover, bring to a boil and cook for 15 minutes on low heat; covered. Check out doneness – Remove chicken breasts from stock and let cool. Drain and save stock for later use.

Mayonnaise
3

Before you start, all ingredients must be at room temperature. In a bowl, gather the yolk and mustard. Begin to whisk pouring oil in thin stream – continue to whisk until firm. Add vinegar and season with salt and pepper. Add a pinch of cayenne if desired.

Montage
4

Bake bacon between 2 baking tray for about 25 min until crispy at 350ºF/180ºC. Peel and halve hard boiled eggs and separate whites from the yolks. Chop whites and mix with some mayonnaise to combine. Do likewise with the egg yolks and reserve. Save some mayonnaise. Trim and toast bread slices. Let cool.
1st layer: Thin layer of mayonnaise, chopped piquillo pepper or fresh Roma tomatoes, olives slices, lemon confit (Optional) and romaine.
2nd layer: Egg yolks-mayo mixture
3rd layer: Mayo and chicken breast + mayo + romaine
4th layer: Egg whites-mayo mixture
5th layer: Thin layer of mayo and crispy bacon.
Insert 2 wooden sticks to hold the sandwich straight, cut in half – Enjoy!

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