Whole-grain club sandwich with Parmigiano fries

Ingredients for the sandwiches:

  • 4 slices of Vita Balance bread with quinoa and linseed
  • 1 chicken breast, cut into halves and grilled
  • 1 tomato
  • 4 leaves of lettuce
  • 4 slices of Emmental cheese
  • Mustard for spreading
  • Celery remoulade (mix 300 g of ground celery with 2 tablespoons of cream, 3 tablespoons of mayonnaise, 2 tablespoons of Dijon mustard and the juice of ½ lemon. Season with salt and black pepper and stir well)
  • 4 potatoes for frying, cut into sticks
  • Ground Parmigiano
  • Salt, black pepper and olive oil


Blanch the potatoes in boiling water for a couple of minutes, drain and put them in a large baking pan covered with parchment paper. Distribute evenly in one line, sprinkle with olive oil, salt, black pepper and ground Parmigiano, stir and let them rest while preparing the sandwiches. Bake in a preheated oven for 10-15 min. or until golden.

Spread mustard on two of the bread slices. Put 2 leaves of lettuce, then the chicken breast, Emmental and the tomato cut into slices. Finish with the remoulade and the remaining bread slices. Cut the sandwich into half with a sharp knife and serve with pickles and crispy Parmigiano fries.