the Breville Test Kitchen

Kimchi & Chicken Club Sandwich

Name: Kimchi & Chicken Club Sandwich
Cook time: 1200 s
Total time: 3600 s
Yield: Makes 2
Ingredients: 300 g 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; 120 g kimchi - finely chopped; 4 bacon slices; 2 large chilled eggs; 6 slices white bread; Butter - at room temperature, to serve; ¼ cup (55 g) 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.

the Smart Oven™ Air Fryer Pro

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1 hr total time

20 mins active time

Easy

Makes 2

Ingredients

Measurements:

For the chicken

300 g boneless and skinless chicken thighs
fat trimmed
½ tsp smoked paprika
1 tbsp olive oil

For the kimchi sauce

1 tsp kosher salt
1 avocado
2 tbsp sour cream
2 tbsp fresh lemon juice
½ tsp kosher salt
120 g kimchi
finely chopped

For the sandwich

2 tbsp mayonnaise
4 bacon slices
2 large chilled eggs
6 slices white bread
Butter
at room temperature, to serve
¼ cup (55 g) mayonnaise
4 romain lettuce leaves
Tomato
sliced

Instructions

1
Line 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.
2
Insert 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.
3
Spoon 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.
4
The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 75°C. If not, broil a little longer.
5
Adjust the oven to Air Fry, Super Convection, 205°C, 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.
6
Move 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.
7
The bacon should be crisp. If not, cook it a little longer. Remove the basket from the oven and transfer the bacon to a plate.
8
Adjust 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.
9
The egg whites should be set and the yolks soft or cook a little longer to your liking.
10
Place 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.
11
The bread should be lightly toasted. If not, broil a little longer.
12
Butter 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.
13
Place a skewer into each corner of the stacks and slice the sandwiches into quarters.