I've focused many blog post on weekend breakfast, but for a change I'll focus on weekend lunch. The weekend is a time to relax and spend time lingering in the kitchen. Whilst making cakes, tart, breads and pastry this can become quite hungry work. I had my first club sandwich back in June 2014 and I was dazzled by the thick slices of bread, combined with chicken, bacon and salad which was so filling and hearty it kept me satisfied into the early evening. I promptly decided I will have to make this again and remembered that I bookmarked a recipe for this three tiered sandwich from Deliah Smith's cookery book How to Cheat at Cooking. There are many fabulous quick recipes in this book which can be whipped up in minutes. Deliah named this recipe Micheal's club sandwich after her husbands love for this sandwich. I was so pleased that I created this classic sandwich for my lunch. In fact, next time I make this I'll probably have this for my evening meal with some chunky chips with a dollop of ketchup. This sandwich is quick and easy to make and if you follow the lovely Deliah's guide on buying ready cooked chicken and bacon this will be on your plate in less than ten minutes.
Here is how my club sandwich turned out:
Recipe for Micheal's club sandwich
6 thin slices white bread, from a large good quality loaf
1 ready-cooked chicken breast
1 generous handful watercress, spinach and rocket salad (tough stalks removed)
2 medium tomatoes, thinly sliced
1/2 medium red onion, thinly sliced, or 4 spring onions, chopped
4 spoonfuls of mayonnaise
1 pack of ready-cooked crispy smoked bacon
1 small avocado peeled, halved, stoned and thinly sliced
You're also going to need toothpicks. Start off by toasting the bread lightly on both sides and, while that's happening, slice the chicken breast as thinly as possible. Then let the toast cool in a rack to keep it crisp before buttering 4 of the slices.
For the first sandwich, place one piece of toast, buttered side up, on a board and arrange a few of the salad leaves on top. Then add half the tomato slices spoon of mayonnaise over the onion, then crumble the crispy bacon and sprinkle half to it over the mayonnaise.
Now, place one of the un-buttered pieces of toast on top, followed by half the slices of chicken. Spread another dessert spoon of mayonnaise over that, followed by half the slices of avocado and a few more salad leaves. Season, then top with another buttered piece of toast.
Press the toothpicks, then press the toothpicks through the sandwich, one near each corner. Cut the sandwich into 4, using gentle sawing movements. Repeat the same process for the other sandwich.