A club sandwich was one of the first dishes that I ever had to make – this was at the Amsterdam Hilton. The coffee shop was always packed, and the club sandwich was one of its most popular choices. This is my version and I hope you enjoy it (see p. 27). It’s having just one slice of toast that makes this ‘Open’. Make it as a starter for dinner parties – nobody will expect to be served a sandwich!

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Ingredients

  • 2 slices bread of your choice
  • soft butter
  • 1 chicken breast, skinned
  • Salt and freshly ground white pepper
  • 1 tablespoon olive oil (if necessary)
  • 2 rashers smoked or green back bacon, rinded
  • ½ iceberg lettuce, shredded
  • 1 tablespoon finely chopped onion
  • 2 tablespoons Mayonnaise
  • 2–3 tomatoes, thinly sliced
  • 2 tablespoons Basic Vinaigrette
  • 1 teaspoon chopped fresh parsley
  • 2 poached eggs, warmed

Method

Pre-heat the grill to hot. Butter the bread on both sides and then toast it under the grill until golden brown.

Split the chicken breast lengthways through the middle and season with salt and pepper. Grill, or pan-fry in the olive oil, for a few minutes on each side until cooked. Grill the bacon until crisp. Mix the shredded lettuce and onion with the mayonnaise and season with salt and pepper.

Lay the tomato slices on top of the two pieces of toast and sprinkle with some of the vinaigrette. Divide the lettuce mixture between the two and top with the bacon and chicken breast halves. Sit the warmed poached eggs on the chicken breasts and mix the chopped parsley with the remaining vinaigrette and sprinkle over them.

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