Lionels Chicken Salad Club Sandwich Recipes
CHICKEN SALAD CLUB SANDWICH STACKERS
A new look for a classic club sandwich! Make your chicken salad in a jiffy by using Make-Ahead Shredded Chicken Breast pulled from your freezer and thawed.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
- Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
- Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.
Nutrition Facts : Calories 420, Carbohydrate 25 g, Cholesterol 75 mg, Fat 2, Fiber 5 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 7 g, TransFat 0 g
CHICKEN SALAD CLUB SANDWICH RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 10
Steps:
- Combine first five ingredients. Spread on whole grain toast. Top with cheese, bacon, lettuce and tomato and serve immediately.
LIONEL'S CHICKEN SALAD CLUB SANDWICH
This Chicken Salad Club Sandwich recipe is brought to us by renowned chef Lionel Poilane, whom Salvador Dali referred to as "the greatest Frenchman alive."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180 degrees, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard bones. Finely chop chicken (there should be about 2 cups).
- In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper.
- Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad.
CHICKEN SALAD CLUB SANDWICH STACKERS
A new look for a classic club sandwich! Make your chicken salad in a jiffy by using Make-Ahead Shredded Chicken Breast pulled from your freezer and thawed.
Provided by Betty Crocker Kitchens
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
- Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
- Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.
Nutrition Facts : Calories 420, Carbohydrate 25 g, Cholesterol 75 mg, Fat 2, Fiber 5 g, Protein 29 g, SaturatedFat 4 1/2 g, Sodium 620 mg, Sugar 7 g, TransFat 0 g
COLOSSAL CLUB SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast the bread in the toaster until light golden brown. Set aside.
- Fry the bacon until just barely crisp, and then drain on a paper towel. Set aside.
- Mix together 2 tablespoons of the mayonnaise with the basil pesto. In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto.
- To make one sandwich: Spread 2 pieces of toast with basil pesto mayo. On one piece of bread, lay some roast beef on top of the pesto mayo, then top with a slice of cheese and some lettuce. On the other piece of bread, lay the slices of tomato on top of the pesto mayo. Top with some avocado and bacon. Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread.
- For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo. Spread one side of the third piece of bread with sun-dried tomato mayo. Place ham, cheese, red onion and lettuce on top. Top with bacon slices.
- Place this piece of bread, ingredient-side down, on top of the first piece of bread. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. (Use large toothpicks to secure if needed.)
- Serve with chips!
CHICKEN SALAD CLUBS
"Mondays have always been soup and sandwich night at our house," writes Sarah Smith from her home in Edgewood, Kentucky. "One evening, I embellished a regular chicken salad sandwich with some not-so-usual ingredients, like rye bread and honey-mustard dressing. The results were delicious."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Place lettuce on four slices of bread; layer each with chicken salad, two bacon strips, one cheese slice and two tomato slices. Spread salad dressing on one side of remaining bread; place over tomatoes.
Nutrition Facts : Calories 696 calories, Fat 45g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 1489mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 27g protein.
LORRAINE'S CLUB SANDWICH
An easy, quick, and delicious sandwich to eat anytime.
Provided by LORRAINEWINKEL
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
- Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.
Nutrition Facts : Calories 818 calories, Carbohydrate 44.2 g, Cholesterol 76.4 mg, Fat 61.7 g, Fiber 2.6 g, Protein 22.4 g, SaturatedFat 14.4 g, Sodium 1873.6 mg, Sugar 5.5 g
CHICKEN LOUIS SANDWICHES
Drawing inspiration from the sea, this refreshing chicken salad is anything but ordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
- Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 5 g, TransFat 1/2 g
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