There are so many stories about how the club sandwich originated, my favourite one is the one about Colonial times in Hindustan, when the cook was asked to produce a snack with leftovers and he just conjured up an amazing first ‘Club Sandwich’.
And how wonderful that all major hotel chains, eateries and restaurants are now making these for breakfast, brunch or evening tea.
Here is a simple way of putting together a simple club sandwich.
- 300g boneless chicken cut into cubes
- 1 tsp tandoori masala or half tsp salt and half tsp chillie flakes
- 4 tbs mayonaise
- 3 eggs
- 9 large slices bread
- 50g butter
- 3 cheese slices or 3 tbs grated cheese
- 3 large lettuce leaves
- 3 tbs coleslaw (optional)
- 1 beefeater tomato sliced
Put the chicken into a pan, add the spices, add half cup water, boil on low heat for 7-8 mins or until chicken is cooked, remove into a dish, cool and shred.
Once cool, add the mayonaise, mix well and keep aside.
Fry or boil and slice the eggs and keep ready for assembly.
Take each slice of bread and apply butter on both sides, heat a non-stick frying pan, place one slice on the pan, brown on one side, then turn over and brown the other side, do the same to all the bread slices, then keep in a large plate ready for assembly.
Assembly - place a slice of bread on a plate, spread 2 tbs of the chicken onto the bread, place the cheese on top, place the second slice of bread on top, place a lettuce leaf on top, spread the coleslaw (if using) onto the lettuce, then add the egg and finally the tomato slice. Cover with the third slice of bread.
Now use two toothpicks to keep the club sandwich together, cut into quarters and serve with a healthy portion of fresh chips/French fries.
The bread can be used without toasting or heating on the frying pan. The layering of ingredients is free choice, it can be done in any way you choose.