Chicken Club & Potato Wedges
A stacked chicken club on toasted Bologna buns with crispy oven potato wedges on the side. Lunch, sorted.
Method
- Heat the oven to 425°F (220°C). Cut the potatoes into wedges, toss with the oil, paprika and salt and roast for 30 minutes.
- Season the chicken and cook in a pan for 5 to 6 minutes per side until cooked through. Rest, then slice.
- Cook the bacon until crisp.
- Toast the Bologna buns and spread them with mayonnaise.
- Stack with lettuce, tomato, chicken and bacon and serve with the wedges.
Gluten free tip
Check your bacon and mayonnaise labels, as some contain gluten-based additives.
