Recipe: FLATBREAD CLUB SANDWICH
We stick with a fairly traditional mix of grilled chicken, bacon and tomato for our club sandwich but throw in a few twists along the way, including avocado mayo and homemade fennel seed flatbread.
- 75 ml warm water
- 1 grilled chicken breast
- 1 tsp crushed fennel seeds
- 1/2 tsp ground cinnamon
- 300 g strong white bread flour
- 6 strips streaky bacon
- 1 ball mozzarella
- 2 eggs
- 3 tbsp olive oil
- 2 dollops Mayo
- 1 tbsp baking powder
- 1 tsp salt
- 1 handful sun blushed tomatoes
- 1 avocado
MAKE THE DOUGH
Put flour, salt, baking powder, crushed fennel seeds and cinnamon in a bowl and mix with a fork.
Make a well in the centre and pour the olive oil and water into the well slowly and bring in the flour with a fork to make a dough.
KNEAD THE DOUGH
Knead with floured hands for 10 minutes until it become elastic.
Place into a floured bowl, cover with ClingFilm and leave for half an hour.
ROLL OUT THE DOUGH
Roll into large golf balls and flatten with the palm of your hand and move from hand to hand, slapping the bread into circles as thin as you can.
COOK THE BREAD IN A DRY PAN
Put in a dry hot pan and cook on both sides- they should puff up, colour and the dough should be cooked.
MAKE THE AVOCADO MAYO
Blitz the avocado and mayonnaise together, then use to spread on each piece of flatbread.
COOK THE EGGS
Heat a little oil in a pan and pour in the beaten eggs.
Cook the eggs until firm and golden on the bottom then flip and do the same on the other side.
ASSEMBLE THE SANDWICHES
Stack plenty of fillings between three layers of bread.
SECURE THEM AND SERVE UP!
Secure with a cocktail stick to serve with a handful of crisps.
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