Breville Test Kitchen

Kimchi & Chicken Club Sandwich

Name: Kimchi & Chicken Club Sandwich
Cook time: 1200 s
Total time: 3600 s
Yield: Makes 2
Ingredients: 10½ oz boneless and skinless chicken thighs - fat trimmed; 1 tsp kosher salt; ½ tsp smoked paprika; 1 tbsp olive oil; 1 avocado; 2 tbsp sour cream; 2 tbsp mayonnaise; 2 tbsp fresh lemon juice; ½ tsp kosher salt; 4¼ oz kimchi - finely chopped; 4 bacon slices; 2 large chilled eggs; 6 slices white bread; Butter - at room temperature, to serve; ¼ cup (2 oz) mayonnaise; 4 romain lettuce leaves; Tomato - sliced

The humble club sandwich meets its match with this Korean-inspired version. Cool and smooth avocado pairs perfectly with spicy kimchi, bacon and eggs for a force to be reckoned with! Leftover sauce makes the perfect dip or spread to give pizzazz to anything from toast, to chicken nuggets to burgers.

1 hr total time

20 mins active time

Easy

Makes 2

Ingredients

Measurements:

For the chicken

10½ oz boneless and skinless chicken thighs
fat trimmed
1 tsp kosher salt
½ tsp smoked paprika
1 tbsp olive oil

For the kimchi sauce

1 avocado
2 tbsp sour cream
2 tbsp mayonnaise
2 tbsp fresh lemon juice
½ tsp kosher salt
4¼ oz kimchi
finely chopped

For the sandwich

4 bacon slices
2 large chilled eggs
6 slices white bread
Butter
at room temperature, to serve
¼ cup (2 oz) mayonnaise
4 romain lettuce leaves
Tomato
sliced

Instructions

1Line the roasting pan with parchment paper. Place the chicken, salt, paprika and oil in a bowl, turn to coat. Place the chicken in the pan.
2Insert the wire rack into position 5. Place the pan in the oven. Set the oven to Broil, Medium, for 18 minutes and press Start. Meanwhile, make the kimchi sauce.
3Spoon the flesh of the avocado into a bowl and whisk to mash. Add the sour cream, mayonnaise, lemon juice and salt, and whisk. Add the kimchi and stir to combine.
4The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 167°F. If not, broil a little longer.
5Adjust the oven to Air Fry, Super Convection, 400°F, for 9 minutes and press Start to preheat. Meanwhile, transfer the chicken to a plate and set aside to rest for 5 minutes. Slice thickly.
6Move the wire rack to position 7. Place the roasting pan on the wire rack to catch any drips during cooking. Place the bacon in a single layer in the air fry basket. Place the basket in rack position 3 and cook for 9 minutes.
7The bacon should be crisp. If not, cook it a little longer. Remove the basket from the oven and transfer the bacon to a plate.
8Adjust the time to 2 minutes and press Start. Meanwhile, carefully slide the rack with the roasting pan out. Break the eggs in a bowl, one at a time, and add to the pan. Return to the oven and cook for 2 minutes.
9The egg whites should be set and the yolks soft or cook a little longer to your liking.
10Place the bread, in a single layer, in the air fry basket and insert the basket into position 2. Set the oven to Broil, High, for 4 minutes and press Start. Halfway through broiling, turn the bread over and broil the other side.
11The bread should be lightly toasted. If not, broil a little longer.
12Butter one side of each slice of toast. Spread 2 slices with half the mayonnaise. Top with the chicken, lettuce and 3 tablespoons of the kimchi sauce. Place a second slice of toast on each stack and spread with the remaining mayonnaise. Top with the tomato slices, bacon and 3 tablespoons of the kimchi sauce. Top with the fried eggs and remaining toast.
13Place a skewer into each corner of the stacks and slice the sandwiches into quarters.