Chicken and Crispy Bacon French toast-style Club Sandwich
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
Romain Legroux, Baker Expert South Korea
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 3 slices of Pochon Lalos loaf (recommended from the day before)
- 50 g avocado (sliced)
- 70 g chicken breast (cooked)
- 3 slices of crispy bacon
- 3 cherry tomatoes (cut in half)
- 35 g rocket
- 1 drizzle of olive oil
- Salt
French toast
- 500 g whole milk
- 4 eggs
- 10 g sugar
- A pinch of salt
- Butter (for cooking)
Spicy sauce
- Mayonnaise
- Sriracha sauce (quantity to be adjusted to taste)
Preparation steps
- Preheat the oven to 190°C. Put the bacon slices between two baking trays and bake for 15 to 20 minutes, until crispy. Put to one side.
- Cut the tomatoes in half, put on a tray with a drizzle of olive oil, add salt and bake at 190°C until candied. Put to one side.
- In a bowl, whisk together the whole milk, eggs, sugar and salt until even.
- Dip two slices of bread into the mixture, then brown in a hot pan with butter. Option: cook in the oven or a panini grill to save time. The slice of bread in the middle stays plain to absorb the mayonnaise and the tomato juice.
- Season the rocket: mix the rocket with a drizzle of olive oil and a pinch of salt.
- On the first slice of French toast, arrange the seasoned rocket, then add the chicken breast and the roasted cherry tomato halves.
- Add the slice of plain bread. Generously spread the mayonnaise-sriracha sauce on the slice of bread, add the avocado slices, then the crispy bacon.
- Close the sandwich with the final slice of French toast.
- Serve immediately!