General
A three-layer chicken, bacon, lettuce and tomato club sandwich.
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Optional onion and a side salad are shown; neither is required by the recipe.
5 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Tips, changes and questions from people who cooked this recipe.
Cook bacon in a skillet following package directions until fully cooked, using a separate plate and utensils from raw bacon. Toast the three bread slices.
Spread mayonnaise thinly over the toast. On the first slice place lettuce, tomato and half the ready-to-eat chicken.
Add a second bread slice, remaining chicken and cooked bacon, then the final slice. Press gently and cut into quarters.
Serve immediately. Keep prepared chicken and mayonnaise refrigerated before assembly; refrigerate any uneaten sandwich within 2 hours.
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