Club Sandwich with Cheese, Bacon, Smoked Beetroot & Celery Salad


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

For this recipe, I assume that you still have some smoked beetroot left over, otherwise you can find the recipe, or you can use precooked beetroot.


For the Celery Salad

  • ½ small celeriac or ¼ large one
  • juice of 1 lemon
  • 125 g (4 oz/½ cup) crème fraîche
  • 1 tbsp mayonnaise
  • freshly ground pepper and salt
  • 2 smoked beetroots or 2 regular, boiled ones

And also

  • 16 bread slices, preferably wholemeal (whole-wheat)
  • mayonnaise as a spread
  • 8 slices bacon or thinly sliced pork belly
  • a pat of butter
  • 8 slices tasty farmhouse cheese
  • a few nice lettuce leaves, or rocket (arugula) salad, or regular butter lettuce


First prepare the celery salad: peel the celeriac and grate on fine setting. This is easiest with the grater in the food processor. Trickle lemon juice over it in order to prevent discolouration and then stir the other ingredients through the grated celeriac. Season the salad with salt and pepper and keep in the refrigerator until used. Rub the peel away from the beetroots and slice. Toast the bread slices in a toaster or under a grill.

Fry the bacon in a pat of butter in a non-stick pan until crispy.

Spread mayonnaise on all bread slices. Cover the bottom 4 slices with lettuce and cheese. Top with a generous tablespoon celery salad. Cover with the next bread slice, also topped with lettuce, bacon and beetroot. Cover with another bread slice with lettuce, cheese and celery salad and add the last bread slice. Secure sandwich with two toothpicks and cut diagonally in half.