Crispy Prosciutto Club Sandwiches
A twist on a classic club sandwich! There’s crispy prosciutto, grilled chicken, egg mayo, Swiss cheese, lettuce & tomato, all layered up in a triple layered sandwich.
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A classic club sandwich is an impressive, triple layered American sandwich containing meats, lightly toasted bread, lettuce, tomato & cheese! These are big sandwiches, so you’ll need some wooden skewers to keep them structurally sound…
Now, each sandwich will easily serve 2 people and the meats are interchangeable, so feel free to swap them out for whatever you like. I used crispy, oven baked prosciutto instead of the classic bacon and some grilled, marinated chicken breasts. However, sliced turkey is another traditional option!
The only component of my club sandwiches that aren’t entirely traditional is a layer of creamy, egg mayo that’s flavoured with a spoonful of mustard. Club sandwich purists probably won’t agree with adding in egg mayo but it really does work!
If you’re looking for more lunch inspiration, take a look at our ever growing collection of lunch recipes. There’s something for everyone here, from vibrant salads, to next level sandwiches & homemade scotch eggs.
Club Sandwich Components
- Bread – A good quality white bread works best for club sandwiches. I used my potato sandwich bread!
- Chicken – For my club sandwiches, I’ve opted for some grilled chicken breasts that I marinated with garlic, lemon, oregano & paprika. Feel free to use roast chicken, turkey or ham if you’d like.
- Prosciutto – A classic club sandwich tends to contain bacon but for something different, we’re using prosciutto that’s baked in the oven to crisp up.
- Egg Mayo – Not necessarily traditional but a delicious addition to a club sandwich! I make my egg mayo with hard boiled eggs, mayonnaise & mustard.
- Mayo – A must have component! We’re spreading a thin layer of mayo on each piece of bread. This adds flavour to our sandwich & acts as a barrier, preventing the bread going soggy.
- Lettuce – Feel free to use pretty much whatever lettuce you like. I used sweet gem lettuce but regular gem lettuce or romaine lettuce will work as well.
- Tomato – Larger tomatoes like vine or beef tomatoes work best. Make sure to slice them thinly & season them with sea salt & freshly cracked black pepper.
What Order To Layer A Club Sandwich?
The general consensus is that a club sandwich should have 3 layers of lightly toasted bread, each with a light layer of mayonnaise spread on. You can layer up the remaining ingredients pretty much however you like but keep in mind that the sandwich should be structurally strong otherwise it will collapse! Here’s how I layer up my club sandwiches;
The Bottom Layer
On the bottom layer there’s a slice of bread with a light mayo on top, then there’s a generous layer of egg mayo followed by a 3 or 4 leaves of gem lettuce, a layer of thinly sliced tomato slices that have been seasoned with salt & pepper then the crispy prosciutto.
The Middle Layer
Technically, the only component of a club sandwich’s middle layer is a piece of toasted bread! This piece of bread also gets topped with a light layer of mayonnaise.
The Top Layer
On top of the middle piece of bread, there’s 2 slices of Swiss cheese, the grilled chicken breast then another layer of lettuce & tomato. To top the sandwich, the final piece of bread has another layer of mayo spread on the underneath. And because this sandwich is so tall, the entire thing is secured with a couple of skewers!
Frequently Asked Questions
To make club sandwiches on an Aga, cook the prosciutto in the roasting oven, on the bottom set of runners. Use the boiling plate to cook the eggs & chicken and the simmering plate to toast the bread (on bac-o-glide).
It is believed that club sandwiches originated from New York in the 19th Century. This style of sandwich; chicken, lettuce & tomatoes served in lightly toasted bread was first served in club houses (hence the name).
The classic choice of bread for club sandwiches is lightly toasted white bread. Other types of bread like sourdough or rye bread will work but it needs to be robust enough to hold up all the fillings, as club sandwiches are triple layered.
Yes absolutely! To make a more classic club sandwich, swap out the crispy prosciutto for streaky bacon.
Equipment Used
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More Lunch Recipes To Try!
- 3 Meat, Pesto & Burrata Focaccia Sandwich
- Everything Bagel Puff Pastry Tomato Tart
- Guinness Welsh Rarebit
- Black Garlic Chicken Crisp Sandwich
- Creamy Garlic Mushrooms On Toast With Poached Eggs
- Fried Chicken Katsu Sandwich
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Crispy Prosciutto Club Sandwiches
Equipment
- Saucepan
- Mixing Bowl
- Baking Tray
- Griddle Pan (Or A Frying Pan)
- Digital Food Probe
- Long Wooden Skewers
Ingredients
Chicken Marinade
- 3 Chicken Breasts (Boneless & Skinless)
- 40 g Olive Oil
- 1 Lemon (Zested)
- 2 Garlic Cloves (Grated)
- 1 tsp Dried Oregano
- ½ tsp Smoked Paprika
Egg Mayo
- 6 Large Eggs
- 100 g Mayonnaise
- 10 g Mustard (Dijon Or French's)
The Sandwiches
- 9 Slices Of Prosciutto
- 9 Slices Of Bread (1-1½cm Thick – See Notes)
- 2 Heads Of Gem Lettuce
- 6 Large Vine Tomatoes
- 6 Slices Of Swiss Cheese (I Used Emmental)
- Mayonnaise
Instructions
Chicken Marinade
- Add the oil, garlic, lemon zest, oregano & paprika into a mixing bowl, season with salt & pepper then mix to combine. Set this to one side.
- Next, cut the chicken breasts in half horizontally. To do this, cut the chicken like you're going to butterfly it but cut all the way through!
- Place a piece of chicken between 2 sheets of baking parchment then use a meat tenderising hammer (or a rolling pin) to flatten into an even layer – around a cm. Place the chicken into the marinade then continue this process until you've prepped all of the other pieces of chicken.
- Give the chicken a good mix by hand, to thoroughly coat in the marinade then cover & chill in the fridge for at least an hour.
Egg Mayo
- Fill a large saucepan with water then add in a splash of white vinegar. Cover the pan with a lid, set over a high heat then bring the water to a rolling boil.The vinegar makes it easier to peel the eggs but adding it in is optional!
- When the water's boiling, carefully add in the eggs then cook for 10 minutes. Make sure to keep the water at a rolling boil at all times.
- As soon as the eggs are done, add them into a bowl of ice & water then leave to cool completely.
- Once the eggs are cool, peel them then either roughly chop them with a knife or mash them up with a fork. I like to make the pieces of egg quite small, as this will make the egg mayo easier to spread. Place the eggs into a mixing bowl once chopped.
- Next, add the mayonnaise & mustard into the egg, season with salt & pepper then mix to combine. Chill the egg mayo in the fridge until needed.
The Sandwiches
- Thinly slice the tomatoes. Cut the core off the lettuces, separate the leaves then wash in cold water. Leave to drain until needed.
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Line a baking tray with baking parchment then place the prosciutto slices on top, making sure that they're not overlapping. Cook the prosciutto in the preheated oven for 6-8 minutes until crisp & golden then set aside for now.
- Whilst the prosciutto is cooking, set a griddle pan (or frying pan) over a medium heat then leave to heat up for a minute or two. Once hot, add in the chicken then cook for 3-4 minutes on each side until golden brown & cooked through. The internal temperature of the chicken will be 75°c/167°f once cooked.You might need to cook the chicken in batches. Once cooked, transfer the chicken to a plate & leave to rest for a few minutes before using.
Assembly
- First, lightly toast the slices of bread. You can do this in a toaster, under a grill or in a frying pan.
- Next, place 3 slices of the toasted bread onto a chopping board then spread a thin layer of mayonnaise on top of each one, making sure to spread the mayo from edge to edge.
- Top each piece of bread with a generous amount of egg mayo (again spreading it from edge to edge) then top with 3 or 4 lettuce leaves & a layer of the thinly sliced tomatoes. Season the tomatoes with salt & pepper then place 3 pieces of prosciutto on top of each sandwich.
- Place a second piece of bread on top of each sandwich then top with a thin layer of mayonnaise.This is the middle layer!
- Top the middle layer of each sandwich with 2 slices of cheese, followed by 2 pieces of chicken then another layer of lettuce and another layer of sliced tomato. Remember to season the tomato slices with salt & pepper!
- To finish, spread a thin layer of mayo onto the under side of the remaining slices of bread then place a piece on top of each sandwich.
- Secure each sandwich with wooden skewers then cut in half (or quarters) and serve.
