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Miguel's Sourdough Club Sandwich

Serves 2 sandwiches
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • In roasting tray, season chicken fillet with smoked paprika, salt and pepper. Add olive oil and toss to coat.
  • Lay out the pancetta slices on a nonstick tray, drizzle with a splash of olive oil. Top with another tray of the same size, pressing the pancetta flat.
  • Put chicken and pancetta in preheated oven. Cook pancetta for 8-10 minutes until crispy. Cook chicken for 15-20 minutes until cooked through.
  • Meanwhile make the mayonnaise by adding the egg, oils and zest into a stick blender jug. Insert stick blender up the jug until the mixture emulsifies to a thick mayonnaise consistency. Season with salt and lemon juice to taste. Stir to combine.
  • Once cooked, remove chicken and pancetta from the oven. Transfer onto a plate with paper towel and drain excess oil. Add the cooking juices from the chicken to the mayonnaise and stir to combine.
  • For the French Toast whisk two eggs, cream, salt and pepper together in a bowl until smooth. Dip each slice of bread to soak in the mixture. Turn to coat the other side.
  • Heat a splash of olive oil in a large frying pan over a medium heat. Fry the French toast on each side until golden brown. Fry the remaining eggs until cooked to your liking. Remove from heat.
  • To construct the sandwiches spread two slices of sourdough generously with mayonnaise - these are the bases of your two sandwiches. Top with sliced tomato, lettuce, cheese and sliced chicken thigh.
  • Top each with a slice of French toast. Spread with mayonnaise, top with a fried egg, pancetta and drizzle with more mayonnaise before adding the final slice of bread. Skewer each side of the sandwiches, slice sandwich in two using an electric knife.

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