Are you ready to drool all over your campsite?

When the folks at TRUFF came up with a Club Sandwich using TRUFF, nothing short of stellar would do. No diner-esk soggy sandwich, no boring cafeteria standby…it had to be a Club Sandwich fit for the best.

Alright, the ingredients… First, a special sauce that is mayo-based and seasoned with TRUFF Hotter Sauce, dijon, pickles and scallions -- used both as a spread and as a marinade for the chicken.

Second, a crunchy cheese layer. Pan crisped cheddar cheese to add bite and double-down on flavor. Lastly, thick sliced applewood smoked bacon, vine-ripe tomato slices, vibrant baby lettuces, and a sturdy country-style bread loaf.

( Makes 4 sandwiches )

INGREDIENTS:

Marinade and Special Sauce

• 1 cup mayonnaise
• 1 tablespoon TRUFF Hotter
• 1 garlic clove, peeled and minced
• 2 tablespoons pickle juice
• 2 teaspoons dijon mustard
• 1 1/2 tablespoons scallions,
chopped

Cheddar Crunch

• 1 cup cheddar cheese, shredded
• 4 boneless skinless chicken breasts
• 8 thick slices applewood smoked bacon
• 4 tablespoons salted butter
• 12 slices country-style bread (whole wheat or sourdough)
• 1 large tomato, sliced
• 2 cups spring mix or lettuce mix

INSTRUCTIONS:

Marinade and Special Sauce

In a medium bowl, whisk together mayo, TRUFF Hotter, garlic, pickle
juice, dijon, and scallions until blended. Scrape into a sealable
container and keep refrigerated until ready to use.

Cheddar Crunch

Preheat a non-stick skillet over medium heat. Sprinkle 1/4 cup of
shredded cheddar cheese evenly along the bottom of the skillet.
Once the cheese starts to bubble, and the edges begin to get a little
brown, flip using a thin spatula. Once crisp, remove from the pan and
let rest on a paper towel. Repeat this step for 3 more cheese
crunches.
Place chicken breasts in a large flat bottom sealable container or
casserole dish. Coat chicken with 1/2 cup of special sauce marinade,
cover, and refrigerate. Marinate the chicken for 3 hours or a
maximum of overnight.

Cook the bacon in your Original FireDisc over medium-high heat until crisp,
about 5-6 minutes, remove from the pan and let drain on paper
towels.
Keep the leftover bacon grease in the pan and add the marinated
chicken breasts. Cook chicken for 7-9 minutes, flipping halfway
through, or until thoroughly cooked. Remove from the Original FireDisc and let
rest for 5 minutes before slicing.

Wipe out the Original FireDisc and melt the butter. Add bread slices and toast in
the hot FireDisc, flipping to toast both sides and coat in butter. You will
need to divide the butter (or add more butter) to toast all of the
bread slices, depending on the bread and size of your pan.
Remove the toast from the Original FireDisc and set on a cutting board.
Each club sandwich gets 3 slices of bread. Spread special sauce onto
each slice of bread. Top one slice with chicken and cheese crunch.
Top another with bacon, tomato slices, and lettuce. Assemble the
sandwich by placing the bacon layer on top of the chicken layer and
securing the final toast on top with a toothpick. Slice and serve.
Enjoy!

What do you think about this recipe? Let us know in the comments below!

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