Club sandwich


  • 12 large bread slices
  • 4 spring onions
  • 1 tomato
  • 30g arugula
  • 200 g of chicken
  • 6 eggs
  • 20g butter
  • 2 tbsp. tablespoons olive oil "Soleil de Carthage"
  • 1 tsp. of mustard
  • Salt and pepper


  • Peel and slice the onions. Rinse the tomatoes, remove the seeds and cut into small dice.
  • Mix these ingredients with the beaten eggs. Add salt and pepper.
  • Heat the butter and oil in a pan and cook 2 large omelets with the previous preparation.
  • Rinse arugula. Toast the bread lightly and brush with a little mustard.
  • Grill the chicken.
  • Place 1 slice of bread on one layer of omelette, one layer of grilled chicken and arugula. Repeat layers and place one last slice of bread. Hold it with a toothpick.
  • With a large knife, remove the crusts and slice the sandwich diagonally. Serve quickly.