Serves 1
Directions
- 1Place the chicken breast on a cutting board, cover with cling film, and pound it flat using a meat mallet.
- 2Drizzle olive oil onto a plate.
- 3Season the olive oil with salt, pepper, thyme, chili flakes, and minced garlic.
- 4Mix the seasonings and olive oil with a spoon.
- 5Place the flattened chicken breast into the seasoned olive oil, ensuring it's fully coated.
- 6Slice a potato into crinkle-cut chips using a mandoline.
- 7Rinse the potato slices in a bowl of water multiple times until the water runs clear.
- 8In a tall container, combine egg, Dijon mustard, a pinch of salt, a splash of white wine vinegar, and olive oil.
- 9Blend the ingredients with an immersion blender until a creamy mayonnaise is formed.
- 10Stir in chopped chives into the mayonnaise.
- 11Boil the potato slices in water for a few minutes.
- 12Pour duck fat into a pan and heat it.
- 13Fry the boiled potato slices in the hot duck fat until golden and crispy.
- 14Transfer the fried chips to a plate lined with paper towels to drain excess fat.
- 15Drizzle olive oil on a baking sheet and arrange bacon strips on it.
- 16Cook the bacon on a grill pan until crispy.
- 17Cook the seasoned chicken breast on the grill pan until fully cooked and browned on both sides.
- 18Toast three slices of bread in a toaster.
- 19Slice a tomato.
- 20Separate lettuce leaves.
- 21Melt butter in a small pan and fry an egg, seasoning with salt and pepper.
- 22Spread mayonnaise on one slice of toasted bread.
- 23Add the cooked chicken breast and a fried egg on top of the mayonnaise-coated toast.
- 24Top with another slice of toast, mayonnaise, a slice of cheese, lettuce, sliced tomatoes, and crispy bacon.
- 25Place the final slice of toast on top, securing the sandwich with two skewers.
- 26Cut the club sandwich into quarters.
- 27Serve the club sandwich with the duck fat potato chips.
Ingredients
- 1 piece Chicken Breast
- a drizzle Olive Oil
- a pinch Salt
- a pinch Pepper
- a pinch Thyme
- a pinch Chili Flakes
- a pinch Garlic
- 1 piece Potato
- 1 piece Egg
- 1 spoon Dijon Mustard
- a splash White Wine Vinegar
- 2 jars Duck Fat
- a handful Chives
- 7 slices Bacon
- 1 piece Tomato
- 1 piece Lettuce
- 1 spoon Butter
- 3 slices Bread Slices
- 1 piece Cheese Slice
Equipment
Cutting boardKnifeMeat malletCling filmPlateSpoonBlenderBowlPanTongsToasterSkewer
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