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Chicken and pancetta club sandwiches
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a mouthwatering sandwich with sourdough bread, pancetta, avocado, rocket, and pesto mayo. A flavor-packed delight!
Ingredients:
  • 190g (3/4 cup) whole egg mayonnaise
  • 40.00 gm bought basil pesto
  • 1 large sourdough bread loaf, cut into 24 thin slices
  • 18 slices (about 150g) pancetta
  • 1 large avocado, halved, stone removed, peeled, thinly sliced
  • 1 bunch rocket, ends trimmed
  • 300g smoked chicken breast, thinly sliced
  • 6 cherry tomatoes
Instructions:
  • Mix the mayonnaise and pesto in a small bowl.
  • Preheat the grill on high. Arrange half of the bread slices on a baking tray. Grill each side for 1-2 minutes until toasted. Repeat with the remaining bread slices.
  • Heat a non-stick pan over medium-high heat. Cook one-third of the pancetta for 3 minutes per side until crisp and golden. Transfer to a plate lined with paper towel. Repeat with the remaining pancetta in 2 more batches, making sure to reheat the pan each time.
  • Spread 6 slices of toast with half of the pesto mayonnaise, then add pancetta. Next, add another 6 slices of toast with avocado and rocket. Top with the remaining 6 slices of toast, spread with the rest of the pesto mayonnaise, and add chicken. Finally, finish with the last slices of toast.
  • Skewer a cherry tomato onto each one to hold the sandwiches together. Serve right away.

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