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Variation on a Club


I often find it difficult to get excited about leftovers, save for a couple things like braised short ribs that taste better the next day or risotto that gets converted to arancini. The other day I had some leftover grilled chicken legs and thighs that were rubbed with garam marsala. What to do with it? Club sandwich time!

The chicken was pulled off the bone and roughly sliced into strips, then warmed in the oven along with a loaf of ciabatta. While that was heating, I thickly sliced some slab bacon and fried it up. A thin layer of grainy mustard, heaps of chicken, a lattice of bacon (yes, lattice of bacon), and sliced tomatoes resulted in a very, very tasty sandwich. I was quite pleased with the result and will be making this again!

Club sandwich

Club sandwich





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