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Costa Rican Club Sandwich

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Submitted by:
Makes: 2 servings adjust
The chef describes wanting a sandwich in Costa Rica where packaged cold cuts aren't prevalent, and took copious notes to replicate this sandwich.



  • 1 12 teaspoons Lemon Zest
  • 1 12 tablespoons Fresh Squeezed Lemon Juice, from half a lemon
  • 6 tablespoons Light Mayonnaise

Step 1

Mix lemon juice and zest into mayonnaise and set aside.


  • Salt
  • Ground Black Pepper
  • 1 Chicken Breast, approx 6 ounces
  • 1 Beef Tenderloin Steak, approx 6 ounces
  • 4 tablespoons Olive Oil

Step 2

Rub chicken breast and steak with olive oil. Season with salt and pepper. Grill until chicken is just cooked and beef is medium rare. Let rest 5-10 minutes and slice thinly.


  • 6 slices Artisan Whole Grain Bread, Thinly sliced.

Step 3

Slice bread thinly, for a top, bottom, and middle slice (double decker style). Brush lightly with olive oil and grill until toasty.


  • 1 Tomato, thinly sliced
  • 1 Sweet Onion, thinly sliced

Step 4

Spread lemon mayonnaise on bottom portion. Layer on onions, beef, and tomatoes. Add middle layer of roll atop tomatoes.


  • Canned Sliced Jalapeno Peppers, for garnish
  • 6 slices Serrano Ham
  • 2 leaves Iceberg Lettuce

Step 5

Spread top of middle bread layer with lemon mayonnaise. Layer with ham, jalapenos, chicken, and lettuce. Top with top portion of roll.
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