Feed your appetite for cooking with Penguin’s expert authors
Chicken Club Melt
Introduction from Jason’s Sourdough
We’d like to introduce you to the Chicken Club Melt – Jason’s style. Juicy chicken, crispy bacon, melty mature Cheddar, sweet caramelised onions and a spoonful of roasted red pepper tapenade all stacked between slices of toasted Jason’s Sourdough. It’s crunchy, cheesy, savoury perfection – a proper melt built on proper sourdough.
Ingredients
Method
In a bowl, mix the chicken breast with the olive oil, garlic and onion powders, paprika and some salt and pepper. Pan-fry over a medium heat for 10–15 minutes until cooked and then set aside. Roughly chop when cooled. Cook the bacon in a frying pan until crispy, then set aside.
In a second frying pan on a medium heat, caramelise the onion slowly for 10 – 15 minutes in the butter until golden. Set aside.
Next, toast the sourdough in a clean pan with a little olive oil. Add the cheese slices to the bread, close and cook together. Once the cheese is melted, remove from the pan and separate.
Spread the tapenade over one slice, then layer up with the chicken, bacon, tomato, lettuce and caramelised onion.
Sandwich together, then return to the pan and toast once more, on each side, until everything is golden and gooey.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.