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Chicken and pancetta club sandwiches
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Combine the mayonnaise and pesto in a small bowl.

    2. Step 2

      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.

    3. Step 3

      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.

    4. Step 4

      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.

    5. Step 5

      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.

  • Method
  • Notes
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