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Sandwich club with mezclum

by mychef
INGREDIENTS (3 people)
  • 9 slices of sliced bread
  • 1 chicken breast
  • 9 slices of smoked bacon
  • 2 medium ripe tomatoes
  • Iceberg variety lettuce
  • mezclum for salads
  • mustard mayonnaise

Chicken breast

  • Mode: steam
  • Temperature: 70 ºC
  • Humidity: 100%
  • Time: 30 min

Sliced bread

  • Mode: convection
  • Temperature: 170 ºC
  • Humidity: 0%
  • Time: 6 min


  • Mode: convection
  • Temperature: 180 ºC
  • Humidity: 0%
  • Time: 3 min

Place the pre-seasoned chicken breast in a cooking bag and vacuum pack with the intelligent iSensor in automatic mode packaging machine. Cook at 70 ºC, with 100% humidity for 30 minutes in the mychef combi oven. Thanks to its patent TSC (Thermal Stability Control), the meat will be cooked under an exact temperature and with a pathogen-free steam thanks to UltraVioletSteam .

When cooking is finished, turn down the temperature with mychill and keep cold at 3ºC.

On a non-stick tray in the mychef oven, toast the sliced ​​bread at 170ºC for 6 minutes and the bacon at 180ºC for 3 minutes. Reserve.

Finally, cut the tomato into slices and the lettuce into very fine julienne strips. Reserve.


Roll out the slices of bread with a rolling pin or rolling pin. Spread a thin layer of mayonnaise on all with a light touch of mustard. Place four tomato slices and a little of the finely cut Iceberg lettuce on top of the bread base.

In the base slice also put the toasted bacon and, in the middle, the chicken breast cooked under vacuum and cut into thin slices. Assemble the sandwich on two floors and cut it into triangles.

Add a toothpick to each triangle to hold the composition. Arrange the sandwiches on the plate and add a little mezclum to garnish.