Club Sandwich


480 g
lettuce leaves
vine tomatoes
slices bacon
3 (300g each)
chicken breasts
80 g
clarified butter


Trim and clean the chicken breasts, eliminating the excess cartilage. Heat a non-stick pan until very hot and sear the chicken breasts with the clarified butter, rosemary and thyme for 2 minutes on each side. Blot the excess butter and season with salt and pepper. Vacuum pack the chicken breasts in a bag suitable for cooking, and cook at 68°C for 2 hours.


In the meantime, wash and dry the lettuce, wash the tomatoes and cut into half centimetre slices, and set aside. Put the cold bacon in a non-stick pan and put over a high flame until crisp, then drain on kitchen paper. When the chicken is cooked, slice into 16 fairly thin slices.


To assemble the sandwiches, spread a thin layer of mayonnaise on a slice of Schär White Bread, dry toasted in a pan or in the oven at 175°C for 5 minutes. Add the lettuce, which will prevent the bread from going soggy, then add the sliced tomato, 2 slices of chicken, and 2 slices of crispy bacon. Add a slice of bread spread on both sides with mayonnaise, then continue with the other ingredients as before. Top with another slice of bread, secure with a cocktail stick and serve crispy.