Everest Club sandwich

Name: Everest Club sandwich
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 to 4 servings
Ingredients: 1/2 cup (125 ml) mayonnaise; 2 tablespoons (30 ml) homemade or store-bought pesto; 1/4 lb (115 g) white button mushrooms, sliced; 2 tablespoons (30 ml) olive oil; 12 slices Parisian bread (thick baguette); 4 large tomato slices; 4 small romaine lettuce leaves; 8 slices bacon, cooked; 1 cup (250 ml) cooked chicken; 4 slices soft cheese; 4 large wooden skewers; Olives, pickled onions and gherkins; Salt and pepper

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Preparation 35 MIN

Cooking 10 MIN
Makes 2 to 4 servings

Ingredients
Preparation

Ingredients

Pesto mayonnaise

1/2 cup (125 ml) mayonnaise
2 tablespoons (30 ml) homemade or store-bought pesto

Club sandwich

1/4 lb (115 g) white button mushrooms, sliced
2 tablespoons (30 ml) olive oil
12 slices Parisian bread (thick baguette)
4 large tomato slices  
4 small romaine lettuce leaves
8 slices bacon, cooked
1 cup (250 ml) cooked chicken
4 slices soft cheese
4 large wooden skewers
Olives, pickled onions and gherkins
Salt and pepper

Preparation

Pesto mayonnaise

In a bowl, combine the mayonnaise and pesto. Set aside.

Club Sandwich

Preheat the oven’s broiler.
In a skillet, brown the mushrooms in the oil. Season with salt and pepper. Set aside.
Toast the bread slices on a baking sheet in the oven or toaster.
For each club sandwich, generously spread pesto mayonnaise onto three slices of bread. Top a slice of bread with a slice of tomato, a lettuce leaf and two slices of bacon. Cover with a second slice of bread and top with a quarter of the chicken and mushrooms and a slice of cheese. Close the sandwich with a third slice of bread, mayonnaise side down.
Layer the sandwiches and secure with the wooden skewers. Prick an olive on the skewer and serve straight up.