Egg Chicken Club Sandwich Recipes

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EGG & CHICKEN CLUB SANDWICH



Egg & Chicken Club Sandwich image

This has been my favorite sandwich ever since I was a young child and would like to share it with you. Its healthy and can be made with either white bread or whole brown bread. This is so easy to make

Provided by Nirupa

Categories     Lunch/Snacks

Time 7m

Yield 1 sandwich, 2 serving(s)

Number Of Ingredients 6

100 g chicken, boiled and shredded
1 hard-boiled egg, coarsely chopped
salt
1/2 teaspoon black pepper
6 slices bread
2 tablespoons mayonnaise

Steps:

  • In a bowl mix the chicken with 1 tbsp of mayonnaise, 1/4 tsp of pepper powder and salt to taste.
  • In another bowl mix the egg with 1 tbsp of mayonnaise, 1/4 tsp of pepper powder and salt to taste.
  • Make one sandwich using three breads.
  • On first bread layer half the egg mixture.
  • Place a bread on top of this and layer that with half the chicken mixture.
  • Finish it by placing a bread on top of this.
  • You can toast this sandwich or have it non toasted.

Nutrition Facts : Calories 404.4, Fat 17.6, SaturatedFat 4.2, Cholesterol 147.3, Sodium 681.5, Carbohydrate 42.1, Fiber 1.9, Sugar 4.5, Protein 18.4

CRISPY-CHICKEN AND EGG SANDWICH



Crispy-Chicken and Egg Sandwich image

Breakfast, lunch, or dinner? You decide! Get cracking on this easy chicken-and-egg sandwich that makes a great meal from morning to night.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 10

1/4 cup mayonnaise
1 small garlic clove, grated with zester
2 teaspoons grated lemon zest plus 2 tablespoons juice
Coarse salt and pepper
4 slices rustic bread, toasted
4 bone-in, skin-on chicken thighs
1 teaspoon olive oil
4 large eggs
1 tomato, sliced
1/2 cup fresh parsley

Steps:

  • In a small bowl, combine mayonnaise, garlic, and lemon zest. Season with salt and pepper. Spread on bread. With a paring knife, cut the bone out of each chicken thigh, keeping skin intact.
  • In a large nonstick skillet, heat oil over medium-high. Season chicken and cook, skin side down, until skin is golden brown, about 6 minutes. Flip and cook until chicken is cooked through, about 4 minutes. Transfer chicken to a plate and drizzle with lemon juice.
  • Reduce heat to medium and add eggs to skillet. Season and cook until whites are set and yolks are runny, about 3 minutes.
  • Assemble sandwiches with bread, tomato, chicken, egg, and parsley.

Nutrition Facts : Calories 450 g, Fat 28 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g

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