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Club sandwiches with crispy chicken

The classic chicken sandwich, made to the Moy Park way!

10 Mins
Prep Time
30 Mins
Cook Time
2 People


Ingredients of the sandwiches:
  • Moy Park breaded chicken steaks
  • 4 thick-cut smoked bacon rashers
  • 6 thick-cut slices of white bread
  • 2 tbsp mustard mayonnaise
  • 2 semi-ripe tomatoes, sliced
  • 6 little gem lettuce leaves
  • 2-3 tbsp coleslaw, prepared or homemade
Ingredients to serve:
  • Crinkle-cut crisps
  • Cocktail sticks


  1. Cook the Moy Park Breaded Chicken Steaks according to package instructions. Set aside to cool.
  2. Turn the grill on to a high heat and cook the rashers for 4-5 minutes per side until crispy. Set aside to cool.
  3. Lightly toast the bread. Spread four slices of the toast with mustard mayonnaise.
  4. To assemble each sandwich, begin with one of the mustard mayonnaise-coated slices of toast and layer with two rashers, one sliced tomato and three lettuce leaves. Sandwich together with one of the dry slices of toast. Add a layer of coleslaw on top of that. Slice one of the Chicken Steaks and place over the coleslaw. Add a second slice of toast, mustard mayonnaise side down. Press down gently, then slice diagonally and secure each half with a cocktail stick.
  5. Repeat with the remaining ingredients to make the second club sandwich.
  6. Serve immediately with a handful of crisps.