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crispy prosciutto club sandwich
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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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Lunch
Cuisine: American, Italian
Servings: 6 People
Author: Ben Racey

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.

Notes

1. Cooking 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). 
2. Bread - I used my potato sandwich bread but any good sandwich loaf will work! For 3 sandwiches, you'll need pretty much a whole loaf. I find that it's best to cut your bread into slices that are 1-1½ cm thick.
3. Prosciutto - If you haven't got any prosciutto, streaky bacon will work as well. If using bacon, you'll need 9 rashers.
4. Servings - These are big sandwiches, so each one will serve 2 people!
5. Making In Advance - The egg mayo will keep in the fridge & is best eaten within 3 days of being made. The chicken can be cooked up to 2 days ahead of time & served cold (or cooked just before using & served warm). It's best to marinade the chicken for at least an hour or for up to a day.
Once assembled, it's best to serve these sandwiches as soon as possible. I wouldn't recommend assembling them in advance.