Chef Rudolph'S Club Sandwich Recipe

Name: Chef Rudolph'S Club Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mayonnaise; 1 tablespoon ketchup; 1 tablespoon chopped parsley; 1 teaspoon whiskey; 1 pinch salt; freshly ground pepper; 6 slices whole wheat bread; 12 cucumber slices; 1 handful arugula leaves; 12 tomato slices; 4 chicken breast

Servings: persons

3 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon chopped parsley
1 teaspoon whiskey
1 pinch salt
freshly ground pepper
6 slices whole wheat bread
12 cucumber slices
1 handful arugula leaves
12 tomato slices
4 chicken breast

1
Combine the mayonnaise, ketchup, chopped parsley, whiskey, salt, and freshly ground pepper thoroughly. Set aside.
2
Toast the six slices of whole wheat bread.
3
Generously spread the dressing on each slice of toasted bread.
4
On top of the first slice of toast, place 6 cucumber slices and some arugula leaves. Place another slice of toast on top with the dressing side up. Add 6 tomato slices, a bit more arugula leaves, and two slices of chicken breast. Finish the sandwich with a third slice of toast, but this time with the dressing side down.
5
Press it down with the palm of your hand. Insert toothpicks to make cutting the sandwiches easier.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 tablespoon chopped parsley, 1 teaspoon whiskey, and more.

Yes, Chef Rudolph'S Club Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Rudolph'S Club Sandwich

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