Don Signature Crab - Singapore Food Guide

Club Sandwich Platter

Singapore-style Club Sandwich Platter — stacked toasted triple-decker sandwiches with grilled chicken, streaky bacon and fried egg, assembled and served platter-style for brunches, potlucks or kopi runs.

Club Sandwich Platter

About this dish

The Club Sandwich Platter is the kind of casual, crowd-pleasing dish you’ll see on cafe tables in Tiong Bahru or on a long weekend picnic at East Coast Park. Think triple-decker toasted bread layered with juicy grilled chicken, crispy streaky bacon, creamy mayo and crisp salad leaves — presented family-style so everyone can help themselves. It’s an easy, crowd-friendly platter that fits into Singapore life — from kopitiam-style brunches to HDB void deck potlucks and office makan sessions.

Flavour-wise it’s classic Western comfort with optional local twists: swap plain mayo for a sambal-mayo for chilli heat, add achar on the side for tangy crunch, or use kaya buttered toast for a playful sweet-savoury contrast at brunch. The textures are all about contrast — crunchy toasted bread, soft fried egg, lacquered chicken, and crisp lettuce and tomato — which makes each bite interesting and satisfying.

This recipe is written for the typical Singapore home cook with a wok or frying pan and an oven or toaster. It’s great for busy parents prepping an easy party platter, for a weekend brunch with friends, or for a simple supper after an evening at the hawker centre. Make it ahead for a buffet-style spread, or assemble fresh to keep the bread crisp and the fillings bright.

Ingredients

  • 12 slices white sandwich bread (about 600 g total) or crustless sandwich loaf
  • 6 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp light soy sauce
  • 3 chicken breasts (about 600 g), boneless
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 8 rashers streaky bacon (about 240 g)
  • 4 large eggs
  • 1 large tomato, sliced (about 150 g)
  • 1 small iceberg lettuce or 1 romaine heart, leaves separated (about 150 g)
  • 100 g cheddar or processed cheese slices
  • 30 g unsalted butter, for toasting
  • Salt and freshly ground black pepper
  • 1 tbsp vegetable oil (for frying)
  • Pickles or achar, to serve (optional)
  • Sambal mayonnaise — 2 tbsp mayonnaise mixed with 1 tsp sambal oelek (optional)
  • Lemon wedges, to serve
  • Chopped parsley or coriander for garnish (optional)

Step-by-Step Method

  1. Make the dressing: in a small bowl combine 6 tbsp mayonnaise, 1 tbsp Dijon mustard and 1 tsp light soy sauce. Taste and adjust — for a local chilli kick stir in sambal mayo later when serving.
  2. Marinate and cook the chicken: flatten each chicken breast slightly, season with salt and pepper, then rub with 1 tsp oyster sauce and 1 tsp sesame oil. Heat 1 tbsp vegetable oil in a frying pan or wok on medium-high heat; cook 5–6 minutes per side until golden and cooked through (internal 74°C). Rest 5 minutes then slice thinly.
  3. Cook the bacon: in the same pan or on a griddle, cook streaky bacon over medium heat until crisp, about 4–6 minutes. Drain on paper towel.
  4. Fry the eggs: melt a little butter in a non-stick pan over medium heat and fry 4 eggs sunny-side up or to your preference. Season with salt and pepper. For a runnier yolk use lower heat and short cooking time.
  5. Toast the bread: butter each slice lightly and toast in a skillet, oven grill or toaster until golden and crisp. Keep warm in a low oven (100°C) if making ahead so the platter assembles hot.
  6. Assemble classic triple-decker club: lay one slice of toast, spread a tablespoon of dressing, add sliced chicken and a slice of cheese; top with second slice of toast, spread more dressing, add bacon, tomato slices and lettuce; add fried egg and final slice of toast. Secure with long toothpicks and trim off crusts if preferred.
  7. Slice each sandwich into halves or quarters for easier sharing. For a platter-styled look alternate halves standing up and flat, garnish with pickles or achar and lemon wedges.
  8. Make platter sides: serve with fries or potato wedges, a simple cucumber salad or achar, and small bowls of sambal mayonnaise and ketchup for dipping.
  9. Presentation tips: place sandwiches on a large wooden board or baking tray lined with parchment, scatter fries and pickles around, and top with chopped parsley for colour. Keep additional dressing on the side to avoid soggy bread.
  10. To keep sandwiches crunchy for a longer time, assemble the salad layers (lettuce, tomato) and dressing separately and add just before serving as you would at a kopitiam brunch.
  11. Leftovers: wrap individual sandwiches tightly in cling film and refrigerate. Reheat in a 170°C oven for 8–10 minutes to refresh toast; add fried egg fresh if possible.

Tips & Serving Ideas

  • Buy pre-cooked roast chicken slices from Cold Storage or FairPrice if short on time; warm through in the pan to add a little char.
  • If you like spice, mix 1 tsp sambal oelek into the mayonnaise for a Singapore-style sambal mayo — adjust to your heat tolerance and taste.
  • For maximum 'crisp vs soft' contrast, toast bread right before assembly and keep wet ingredients (tomato, dressing) separate until the last minute.
  • Use long toothpicks or cocktail sticks to secure triple-decker sandwiches when arranging on a platter for easy serving at potlucks or gatherings.
  • To save time for a crowd, cook bacon and chicken ahead and reheat briefly in a 180°C oven; assemble sandwiches just before guests arrive to keep bread crisp.
  • Shop for ingredients at local chains like NTUC FairPrice, Kopitiam deli counters or Sheng Siong; look for streaky bacon labelled 'smoked' for best flavour.

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