This is the ultimate club sandwich recipe. It all started in Amsterdam, where I had my first club sandwich with egg (many years ago). I realized the regular club sandwich on most menus was basic AND my Supreme Club Sandwich evolved from there. I have made this sandwich countless times and whether it be the mayo, seasoning, choice of leaves.. every so often the ingredients slightly change and this oversized sandwich gets bigger and better.
Ingredients..
Preparation.. This recipe is all about prep and assembly. The sandwich is served cold, so can you prepare everything first and store in the fridge. Here are the steps-to-prep..
Wash, pat dry and season the chicken breast the day before. Put the seasoned chicken in a sealed plastic bag and store in the fridge. Don't use plain chicken - it's boring AND salt and pepper just won't cut it. I like to season chicken with The Spice & Tea Exchange Greek Seasoning. This seasoning is super flavorful and has a hint of feta flavor. On the day of, pre-heat the oven to 425°. Place the seasoned chicken on a baking pan and bake until cooked through. About 20-25 minutes (depending on thickness). Remove from the oven and tent for 5 minutes so the juices will distribute evenly. Once the chicken has cooled, slice evenly against the grain (pictured above) and put aside.
If there were food gods, bacon would be Medusa. Just looking at bacon makes you unhealthy and the salt content will dry your skin out and make your lips chapped, BUT the delicious strips are just too good to avoid. I eat 1/4 pack of bacon while I'm frying it! Pre-heat a deep pan to med-high and slowly fry the bacon. The bacon should be crispy - nobody likes a limp strip of bacon. Place the cooked pieces on paper towel to soak up the excess fat. Set aside.
Avocado mash is optional and kinda hard to keep on the sandwich, BUT the texture and flavor makes a big difference. Cut the avocado in half and remove the pit. Gently run your knife through the avocado creating 1/2" pieces and use a large spoon to scoop out. In a small bowel, combine finely chopped mini chives, avocado, a pinch of salt, a little olive oil and seasoning to taste (I use crushed chili peppers). Gently mash the mixture, so it's chunky - Don't pulverize it. Cover and set aside in the fridge.
I recently started adding Sriracha to the mayo and I love it! It's simple, just add a little Sriracha to light mayonnaise and once it reaches your desired flavor, cover and set aside in the fridge. You can also just go with plain light mayonnaise.
Place the eggs in a pot and fill with cold water until just above the eggs. Place pot on high heat. I suggest adding salt to the water - it makes peeling the eggs easier. Once the water begins to boil, set a timer for 10 minutes. When the timer goes off, quickly pour out the boiling water, run cold water over the eggs and add ice to stop the cooking process and cool down the eggs.
If you don't have an egg slicer, you should get one. This little tool is great for the perfect sliced, boiled egg. Don't place the egg in the slicer with the shell (pictured above). Once the eggs have cooled, peel and slice. Set aside. We're almost there..
I am a HUGE fan of sandwiches, which is odd, cause I don't like bread - It's just a means of transportation to my mouth. Albeit, I prefer whole grain bread or sturdy rolls (with the a little of the inside scooped out). Toast your bread, apply a thin layer of Sriracha mayo to both slices and place 1 or 2 pieces of sliced cheese on one slice of toasted bread.
Put a layer of chicken on the other slice, top with spinach, tomato slices, bacon, boiled egg and a large spoonful of avocado mash. Flip the toasted bread with the sliced cheese over top and cut diagonally. You don't need to spread the avocado mash - gently press the sandwich and the avocado will spread nicely (it will probably overflow). This sandwich requires a fork for stragglers. Enjoy.. This over-sized, over-flowing club sandwich is not for the weak, "I'm watching my figure" type! You can opt out of using bread, forgo the cheese and easily make this recipe a Supreme Club Salad. Just layer the ingredients and use a suitable low-calorie salad dressing. 
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