Chef Elana’s Club Sandwich Recipe Is Very French

Le Club is ubiquitous in cafes all over Paris. While it may seem like a classic American dish, this sandwich has really been perfected by the French. The perfectly toasted but still squishy white bread, the crunchy bacon, and the swipes of mayonnaise and Dijon mustard have me dreaming of this sandwich all day long.

A note: personally, I don’t love hard boiled eggs. However, in many French bistros, a little sliced egg atop the lettuce is a must. Give it a try if you’re feeling adventurous!

1 boneless skinless chicken breast
3 pieces bacon
3 pieces white pullman bread
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1 vine ripe tomato
2 leaves green leaf lettuce
Optional: one hard boiled egg


Prepare Ingredients
Preheat oven to 425 F. Rinse all produce. Thinly slice tomato crosswise and season with salt and pepper. Tear lettuce leaves into 2-inch pieces, removing any tough stems. Boil your egg in a small pot (this is the method we prefer).

Cook Bacon
Arrange a wire cooling rack inside a rimmed baking sheet, then arrange bacon strips in a single layer on rack; alternatively, line a baking sheet with aluminum foil and arrange bacon on foil. Bake until very crisp, 15–20 minutes. Then, halve bacon strips crosswise.

Toast Bread
Cut off crusts from bread. Place on a baking sheet in an even layer and toast until dry but not yet golden, about 5 minutes.

Cook Chicken
While bacon and bread cook, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest, about 5 minutes. Halve chicken crosswise, then stand each piece on cut side and cut into 3 pieces of equal thickness (for a total of 6 pieces).

Assemble Le Club
Spread 1 side of each piece of bread with a layer of Dijon mustard and layer of mayonnaise. Season with salt and pepper. Layer the bottom piece with 2 pieces chicken, 2 pieces bacon, tomato, and lettuce. Top with bread and repeat to make 2 layers. (If including egg, thinly slice and add on top of final lettuce layer.)

Plate Le Club
Insert 4 toothpicks in the sandwich to hold in place (avoid the center of the sandwich, but since you’re cutting this into triangles, you want a toothpick in the center of each of those triangles). . Halve sandwich to make 4 triangles. Serve with frites and a glass of wine.

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