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Club sandwich with smoked chicken from the Big Green Egg

Use the Big Green Egg to smoke the chicken and grill the bread until crispy. This way, you get a sandwich with a subtle smoky flavor and a delicious crunch.

Ingredients

2units.itemsCorn-fed chicken fillets
1units.itemsTomato
4units.itemsGreen olives without pit
4Slices of focaccia
1units.itemsAvocado
100gCream cheese
2units.itemsPickles
6Slices of Coppa di Parma

Big Green Egg Large
ConvEGGtor
Stainless steel rack
ConvEGGtor Basket
Cast Iron Grid
Thermometer
Cherry wood chips
Pizza stone

Preparation

  1. Preheat the Big Green Egg to 130°C. Season the corn-fed chicken breasts with salt and pepper. Place the convEGGtor in the convEGGtor Basket. Place a Drip Pan on it and put the stainless steel grid on top.
  2. Sprinkle a small handful of Cherry Wood Chips on the glowing charcoal. Place the convEGGtor Basket and put the chicken breasts on the grid. Close the lid and smoke for about 30 minutes until a core temperature of 68–70°C is reached.
  3. Check with a thermometer.
  4. Remove the chicken breasts from the Egg and set aside.

  1. Remove the grid and place the Cast Iron Grid with the pizza stone on it in the Egg.
  2. Bring the temperature up to 180°C so the cast iron heats up well.
  3. Cut two circles of baking paper, slightly smaller than the pizza stone.
  4. Place the slices of coppa di parma between the sheets of baking paper and put them on the Baking Stone.
  5. Cover with an oven dish to press the slices flat.
  6. Bake for 3–4 minutes until crispy and set the coppa di parma aside. Remove the pizza stone.

  1. Slice the chicken breasts, tomato, and pickles into thin slices.
  2. Halve the avocado, remove the pit and skin, and slice thinly.
  3. Place the slices of focaccia on the grid, close the lid, and grill for 3 minutes.
  4. Turn over and grill for another 3 minutes.

  1. Spread two slices of focaccia with the cream cheese. Top with slices of smoked chicken, tomato, avocado, and the crispy coppa di parma.
  2. Add the pickle slices and cover with the second slice of grilled focaccia.
  3. Thread two olives onto a skewer and stick one into each club sandwich for the finishing touch.