Club Sandwich

Club Sandwiches are found in many bar and restaurant menus. Most of them are not very good, and there is a huge variation of contents and construction.

This is the recipe for the ones we make at home (based on those I used to eat at a pub near my office in New Malden, London, many years ago).

Ingredients (for one sandwich):

• Three slices of toasting bread,
• About three slices of bacon,
• One or two slices of chicken (or turkey),
• Two or three (depending on their size) slices of tomato,
• One or two leaves of lettuce (I usually use Kos/Romaine lettuce),
• Mustard,
• Mayonnaise,
• Barbecue sauce.

Method:

1. Fry the chicken/turkey in olive oil until it starts to brown, then put aside on a paper towel (to absorb the excess oil),
2. Fry the bacon the way you like it (crispy or not), and also put aside on a paper towel,
3. Toast the bread,
4. Make a BLT (Bacon, Lettuce and Tomato) sandwich, with mustard on the piece of toast that touches the bacon, and mayonnaise on the toast touching the salad,
5. Spread barbecue sauce on one side of the BLT, and also on the third piece of toast (if you put the barbecue sauce on only one piece of toast, it will either be too dry, or the sauce will drip out as you eat it),
6. Sandwich the chicken/turkey between the BLT and the third piece of toast.

Normally, a club sandwich is eaten with crisps (chips, in America), or with chips (French fries, in America) and ketchup.