Chicken Club Sandwich | PAYSAN BRETON

4 pers.

15 min

30 min

Chicken Club Sandwich

Slightly Salted Moulded Butter Paysan Breton

5 g Slightly Salted Moulded Butter

Whipped Cheese with Shallots and Chives

150 g Whipped Cheese with Shallots and Chives

Sandwich bread

4 Slices Sandwich breads

Chicken fillet

2 Units Chicken fillets

Egg

4 Units Eggs

Salad

1 Unit Salad

Chives

4 Sprigs Chives

Pine nut

2 g Pine nuts

Salt, pepper

1 Pinch Salt, pepper

Preheat the oven to 150°C (Gas Mark 5).
Sear the chicken breasts on both sides in a pan with a little oil. Season. Add butter. Finish cooking the chicken for 8-10 minutes in the oven, leave to cool and slice thinly.
Place the eggs in a pan of water. Bring to the boil and cook for 10 minutes. Drain, cool and peel the eggs. Cut into six segments.
Rinse the chives and the salad leaves. Dry the salad.
Roast the pine nuts (brown them lightly in a frying pan, stirring regularly).
Turn on the grill and toast the slices of bread on one side. Remove the toast from the grill, leave to cool and spread the non-toasted side with Shallot & Chive Whipped Cheese. Garnish with the salad leaves, egg segments and the sliced chicken. Sprinkle over with pine nuts and chives. Top with another slice of bread (toasted side up).
Cut into triangles and serve.

Turkey escalopes may be used instead of chicken breasts.