Sponsored: Ultimate club sandwich

Ingredients

• 6 slicesErnest white sourdough
• 1/2 x 220 g packsmoked streaky bacon
• 4 tbspmayonnaise
• 1 tspred chilli paste
• 1 mediumavocado, thinly sliced
• 240 gcooked roast chicken breast, sliced
• 4 slicesEmmental
• 1/2 headbaby gem lettuce, leaves separated
• 3 largevine tomatoes, sliced
• to tasteseasoning

Instructions

1. 1

   Bake the bacon

   Heat the oven to 200°C, 180°C fan or gas mark 6. Lay the bacon rashers on a baking tray and bake for about 25 minutes, turning them halfway through, until crisp. While they cook, stir the mayonnaise and chilli paste together with seasoning.

2. 2

   Layer the fillings

   Spread spicy mayonnaise on one slice of sourdough. Add avocado, roast chicken and Emmental, then place a second slice of bread on top. Spread it with more spicy mayonnaise and add lettuce, tomato and the crispy bacon.

3. 3

   Finish and serve

   Top with the final slice of sourdough, secure the sandwich with a toothpick and slice it. Repeat with the remaining ingredients to make the second sandwich.

What is a club sandwich?

A club sandwich is a layered sandwich, commonly made with poultry, bacon and salad ingredients between slices of bread. Its precise origins are disputed, but it became a familiar café and lunch-counter favourite.

This version uses white sourdough and adds chilli paste to the mayonnaise for a gently spicy spread. Three slices of bread hold the generous stack together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1280 calories, 76g protein, 61g carbs, 78g fat.

The bread and tomatoes provide most of the carbohydrates, while mayonnaise, bacon, avocado and Emmental contribute much of the fat. Chicken, bacon and cheese supply most of the protein. For a more balanced plate, serve a sandwich with a side salad or extra vegetables.

Why sourdough works here

Bread choice: the recipe calls for soft white sourdough, so it is easy to bite through even with several layers. Use slices sturdy enough to support the fillings without overpowering them.

Toasting: the method does not call for toasted bread. If you prefer a firmer sandwich, lightly toast the slices before assembling, then let them cool briefly so the lettuce stays crisp.

Getting crisp bacon

Spacing: arrange the rashers on the baking tray in a single layer so they cook evenly. Turn them halfway through the 25-minute bake.

Doneness: look for browned, crisp bacon before taking it out. Cooking time can vary with the thickness of the rashers, so check towards the end.

Balancing the spicy mayonnaise

Mixing: stir the red chilli paste evenly into the mayonnaise before you build the sandwiches. This makes the flavour consistent across both layers of sauce.

Seasoning: the recipe leaves the seasoning to taste. Start lightly, especially if your bacon and cheese are already salty.

Build stable layers

Bottom layer: spread the first slice with spicy mayonnaise, then add avocado, chicken and Emmental. Keeping these fillings together gives the base a substantial layer.

Top layer: add more mayonnaise to the middle slice before layering lettuce, tomato and bacon. Finish with the last slice and use a toothpick to help secure the stack before slicing.

Serving the sandwich

The recipe makes two substantial sandwiches, each built from three slices of bread. Serve them soon after assembly so the bacon remains crisp and the salad does not soften the bread.

For a simpler side, add a green salad or crunchy vegetable sticks. The sandwich already brings plenty of savoury fillings, so a fresh accompaniment works well.

Recipe notes & tips

• Separate the lettuce leaves and slice the tomatoes before assembling.
• Turn the bacon halfway through baking for more even crisping.
• Spread the mayonnaise mixture in a thin, even layer to avoid squeezing out the fillings.
• Slice the avocado shortly before assembly to keep it looking fresh.
• Secure the finished sandwich with a toothpick before cutting through the layers.

Variations

• Milder sauce: use less chilli paste in the mayonnaise for a gentler heat.
• Extra crunch: lightly toast the sourdough slices before assembling.
• Different cheese: swap the Emmental for another sliced cheese that melts well.
• More greens: add extra baby gem leaves for a fresher, crunchier layer.
• Tomato swap: use any ripe, firm tomato in place of vine tomatoes.

Common mistakes to avoid

• Crowded bacon: overlapping rashers may cook unevenly; spread them out in a single layer.
• Soft bacon: removing it too early loses the crisp texture; bake until browned and crisp.
• Overfilled layers: too much filling can make the sandwich slide apart; distribute it evenly.
• Uneven sauce: clumps of chilli paste make some bites hotter; mix it thoroughly into the mayonnaise.
• Soggy bread: assembling too far ahead lets the salad soften the bread; build the sandwiches close to serving.

How to store

These sandwiches are best eaten soon after assembly. If needed, refrigerate leftovers in an airtight container and eat within 1 day; the bread and salad may soften, and reheating is not ideal. Keep any unassembled ingredients refrigerated separately.

Frequently asked questions