Fenton Farm Egg & Roasted Garlic Mayo Club Sandwich

Prep: 15 mins | Cook: 10 mins | Total: 25 mins Serves: 2 Difficulty: Easy

Ingredients

A proper stacked club sandwich with rich Fenton Farm eggs, crisp bacon, roast chicken, tomato, lettuce and a generous layer of Fenton Farm Roasted Garlic Mayonnaise. Big, messy, creamy and absolutely made for lunch.

Ingredients

6 slices of good brown bread, sourdough or malted bloomer

3 Fenton Farm eggs

4 rashers smoked streaky bacon

1 cooked chicken breast, sliced

2–3 tbsp Fenton Farm Roasted Garlic Mayonnaise

1 ripe tomato, sliced

A handful of baby gem lettuce or crisp iceberg

Small handful of cress or watercress

A little butter, for spreading

Salt and freshly cracked black pepper

Crisps, to serve

Optional Additions

Avocado slices

Pickled red onion

Cornichons or gherkins

Mature cheddar

Extra Fenton Farm Roasted Garlic Mayonnaise, for dipping

Method

Cook the eggs

Bring a pan of water to the boil. Carefully lower in the Fenton Farm eggs and cook for 7–8 minutes, until the yolks are just set but still rich and golden.

Cool under cold running water, peel, then slice.

Cook the bacon

Fry the streaky bacon until crisp and golden. Drain on kitchen paper.

Toast the bread

Toast the bread until lightly golden, then butter one side of each slice.

Build the first layer

Place one slice of toast on a board. Spread generously with Fenton Farm Roasted Garlic Mayonnaise.

Add lettuce, sliced chicken, tomato and a little black pepper.

Add the middle slice

Place a second slice of toast on top. Spread again with roasted garlic mayo.

Layer on the sliced Fenton Farm eggs, crispy bacon and cress or watercress. Season lightly with salt and black pepper.

Finish the club

Top with the final slice of toast, mayo-side down. Press gently, then secure with sandwich picks.

Slice and serve

Cut into triangles or halves, making sure each piece shows off the layers.

Serve with crisps, pickles and an extra spoonful of Fenton Farm Roasted Garlic Mayonnaise on the side.