Kimchi Spiced Chicken Club Sandwich
Breville Test Kitchen

Breville Test Kitchen

Kimchi Spiced Chicken Club Sandwich

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
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr total time

20 mins active time


Makes 2



For the chicken

  • boneless and skinless chicken thighs icon
    10½ oz boneless and skinless chicken thighs

    fat trimmed

  • kosher salt icon
    1 tsp kosher salt
  • smoked paprika icon
    ½ tsp smoked paprika
  • olive oil icon
    1 tbsp olive oil

For the kimchi sauce

  • avocado icon
    1 avocado
  • sour cream icon
    2 tbsp sour cream
  • mayonnaise icon
    2 tbsp mayonnaise
  • fresh lemon juice icon
    2 tbsp fresh lemon juice
  • kosher salt icon
    ½ tsp kosher salt
  • kimchi icon
    4¼ oz kimchi

    finely chopped

For the sandwich

  • bacon slice icon
    4 bacon slices
  • large chilled egg icon
    2 large chilled eggs
  • slices white bread icon
    6 slices white bread
  • butter icon

    at room temperature, to serve

  • mayonnaise icon
    ¼ cup (2 oz) mayonnaise
  • romain lettuce leaves icon
    4 romain lettuce leaves
  • tomato icon



  • 1Line 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.
  • 2Insert 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.
  • 3Spoon 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.
  • 4The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 167°F. If not, broil a little longer.
  • 5Adjust the oven to Air Fry, Super Convection, 400°F, 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.
  • 6Move 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.
  • 7The bacon should be crisp. If not, cook it a little longer. Remove the basket from the oven and transfer the bacon to a plate.
  • 8Adjust 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.
  • 9The egg whites should be set and the yolks soft or cook a little longer to your liking.
  • 10Place 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.
  • 11The bread should be lightly toasted. If not, broil a little longer.
  • 12Butter 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.
  • 13Place a skewer into each corner of the stacks and slice the sandwiches into quarters.

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