A Peruvian café-style club sandwich: tall, toasted, and generously layered with chicken, deli meats, egg, and fresh vegetables. Crisp, juicy, and creamy, it keeps the classic three-tier structure while reflecting the hearty style common in Peru.
Turn what you find into an experience you can actually bring to your kitchen.
Divide the chicken breast into 2 evenly thick fillets and pat them dry with paper towels. Season both sides with about two thirds of the salt and all the black pepper. Thinly slice the tomato and dry the lettuce thoroughly; excess moisture quickly softens the bread.
Heat the vegetable oil in a skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side, until browned and 74°C / 165°F at the center. Remove and rest for 5 minutes. In the same skillet, cook the bacon over medium heat until crisp; remove it and fry the eggs with the remaining salt, setting the whites and cooking the yolks enough for the sandwich to hold its shape.
Toast all 6 slices of white sandwich bread on both sides in the skillet until lightly golden and crisp on the surface while still flexible in the center. Do not dry them out excessively; a club sandwich needs structure without becoming hard.
Spread a thin layer of mayonnaise over the inner surfaces of the bread. For each club, build the first layer with chicken, lettuce, and tomato; add the middle slice and build the second layer with English-style ham, Edam cheese, bacon, and egg. Close with the third slice and press gently to compact without crushing.
Cut each club sandwich into 4 triangles with a clean bread knife and serve immediately. The proper result is tall but stable, with toasted bread, juicy filling, and bacon that is still crisp. And that's it! If it reaches the table intact before someone steals a triangle, that already counts as a win. 😌
