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Festive Club Sandwhich from the Dandwich Project - Take Stock magazine

Festive Club Sandwich

Charlie Gilpin, owner of Project Sandwich, London
Serves: 4
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A festive twist on the classic triple stacked club sandwich. Using chicken, smoked bacon, cranberry sauce, swiss cheese and chestnut mayo the delicious sandwich is a winning combination at Christmas – and a change from turkey.



  • 4 free range boneless chicken thighs
  • 8 rashers smoked streaky bacon
  • 4 slices Red Leicester
  • 4 slices Edam
  • 400g frozen cranberries
  • 100g caster sugar
  • Orange juice
  • 1 tsp allspice
  • Salt & pepper
  • 180g whole chestnuts (ready to eat), roughly chopped
  • 1 tbsp mayonnaise
  • Gem lettuce
  • 12 thick slices white bread


  2. Empty the cranberries into a large saucepan, over a low heat. Add the orange juice until it barely covers the cranberries
  3. Add the caster sugar, sprinkle over the allspice and a pinch of salt and pepper, combine the mixture and bring to a low simmer
  4. Cook for about 10-15 minutes until the cranberries are barely holding their shape. Check their sweetness and seasoning and pour into a container and cool, and allow to thicken
  6. Season the chestnuts with salt and pepper, then add the mayonnaise
  7. Place the bacon into a cold, non stick frying pan, and bring to a medium/high heat. Turn the bacon once as it turns golden and crisp. Take out and leave on a tray
  8. 3. Place the chicken skin side down into the hot bacon fat. Once the skin is golden and crispy, remove it and slice into sandwich pieces
  9. Throw the chicken back into the pan, and reduce to a medium/low heat and gently cook to prevent it drying out. Season with salt and pepper
  10. Portion your chicken into little piles inside the frying pan and place two slices of bacon next to each one
  11. Lay one slice of Red Leicester onto your pile of cooked chicken and one slice of Edam on your bacon
  12. While the cheese melt onto the meat, lightly toast three slices of bread
  14. Cover 2 slices of toast with cranberry sauce and gem lettuce
  15. Place the cheesy chicken onto one slice and the cheesey bacon on the other
  16. Leaving the chicken layer as the base, place the second piece of toast on top, bacon side up
  17. Cover your third piece of toast with a thick layer of chestnut mayo, and place on top of the bacon as a lid. Slide diagonally and serve
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