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Chicken & pancetta club sandwiches Recipes
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Recipe Name : Chicken & pancetta club sandwiches
Country : United States
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Category : Home > Sandwiches > Chicken
Chef : Alison Adams
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190g (3/4 cup) whole egg mayonnaise
2 tbs bought basil pesto
1 large sourdough bread loaf, cut into 24 thin slices
18 slices (about 150g) pancetta
1 large avocado, halved, stone removed, peeled, thinly sliced
1 bunch rocket, ends trimmed
300g smoked chicken breast, thinly sliced
6 cherry tomatoes

Combine the mayonnaise and pesto in a small bowl.

Preheat a grill on high. Place half the bread on a baking tray. Cook under grill for 1-2 minutes each side or until toasted. Repeat with the remaining bread.

Meanwhile, heat a non-stick frying pan over medium-high heat. Add one-third of the pancetta and cook for 3 minutes each side or until crisp and golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining pancetta, reheating the pan between batches.

Spread 6 slices of toast with half the pesto mayonnaise and top with pancetta. Top with 6 of the remaining slices of toast and the avocado and rocket. Top with 6 of the remaining slices of toast, spread with the remaining pesto mayonnaise and top with chicken. Finish with the remaining toast.

Thread a cherry tomato onto the end of each skewer and use to secure sandwiches. Serve immediately.

Prepare this recipe to the end of step 1 up to 2 hours ahead. Cover and store in the fridge. Continue from step 2 up to 30 minutes before serving. You will need 6 small bamboo skewers.