Ingredients
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3 rashers of middle or eye bacon, diced
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1 teaspoon oil or spray oil
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1 cup roast chicken, shredded
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1/3 cup aioli or mayonnaise
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¼ cup grated parmesan
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8 cos lettuce leaves
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12 slices grainy toast bread, crusts removed
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1-2 tablespoons butter
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paper and string
Who doesn’t love a club sandwich? These aren’t just super-tasty, but a great way to use up leftover chicken from your weekend roast.
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Heat a little oil in a pan and sauté the bacon until cooked and crispy; set aside to cool for 10 minutes. In a bowl combine the shredded chicken, aioli and parmesan then fold through the cooled bacon.
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Lay out four slices of bread and top each evenly with the chicken mixture. Lay a slice of bread on top, butter gently and arrange with the cos leaves. Finish with the last slice of bread on each. Cut in half, wrap in baking paper and tie with string.
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Makes 8 club sandwiches
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