Spicy Mexican Club Sandwich


Spicy Mexican Club Sandwich

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    5 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


Warm roasted chicken – shredded
1 diced tomato
4 tbs Goody Arabiata Sauce
1 can Goody Corn, rinsed and drained
1 can Red Kidney Beans, rinsed and drained
1 finely chopped red onion
1 tbs extra virgin olive oil
1 tsp garlic powder
½ tsp smoked paprika, 
½ cumin powder
1 tsp hot sauce
¼ cup fresh coriander leaves
12 slices artisanal bread
Butter to spread
8 tbs sour cream
8 large lettuce leaves
1 cup shredded cheddar cheese
Guacamole dip:
2 avocados
½ tbs lime juice
Sea salt and freshly cracked black pepper to season


1.    Place avocados in a bowl and mash into a paste. Add the lime juice and season. Set aside.

2.    In a large bowl combine the tomato, 4 tbs Arabiata Sauce, corn, red kidney beans, red onion, extra virgin olive oil, spices, hot sauce and fresh coriander leaves. Mix well.

3.    Toast the buttered slices of artisanal bread under a grill.

4.    To assemble the club sandwich, layer the following: 
5.    Place a slice of toasted bread. Spread the guacamole dip on top. Add the bean and corn mix. Top with cheddar cheese. Add a second slice of toast. Add the lettuce leaves followed by shredded chicken. Add a dollop of sour cream on top and then place the final slice of toast on top. Cut the bread in two halves. Serve.