Prep. time: 15 minutes
Cooking time: 20 minutes

1. Steam the chicken breasts for 15 minutes, using March beer or another amber beer instead of water. 
2. Once cooked, cool the chicken breasts and then cut each one into thirds lengthwise.
3. Hardboil the eggs by cooking them in boiling water for 10 minutes; cool and peel; slice into rounds.
4. Clean the lettuce heart and slice into thin strips. 
5. Wash and dry the tomatoes; halve and seed them before slicing into rounds. 
6. Combine the mayonnaise and mustard in a small bowl.
7. In an ungreased skillet, grill the bacon slices. 
8. Toast the slices of sandwich bread.

Assembly

1. Generously spread 1 slice of toast with the mayonnaise-mustard mixture.
2. Top with successive layers of lettuce, tomato, chicken, eggs and bacon. 
3. Cover with the second slice of toast, spread on both sides with the mayonnaise-mustard mixture. 
4. Add a second layering of ingredients, following the same order. 
5. Spread the final slice of toast with the mayonnaise-mustard mixture on one side only and place on the sandwich.
6. Press down gently and cut the club sandwich on the diagonal into two triangles. Fasten with toothpicks and serve with shoestring potatoes or a salad of mixed greens, as desired. 
7. Serve with chilled March beer. 

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Collaboration: VFC and Maîtres Brasseurs de France