The
club sandwich seems somewhat dated now, which is a shame. This club-house
classic is said to have been the creation of a gentleman who came home late one
evening with an appetite, to find his cooks retired to bed. What does one do in
times of such hardship? Scour the kitchen for leftovers, that’s what. He
created the sandwich as a result of stuffing whatever he could find between two
slices of toast. The sandwich was adopted by the club of which he was a member,
and became known as the
“club
sandwich.”
The sandwich
started its life as a single decker. When it became a double is unclear, and
although some say the extra layer is an unwelcome break with tradition, it has
come to be one of the defining features of the modern club. I think it helps
elevate the sandwich into the “luxe” category. There are many possibilities in
terms of variations, but the main players should include chicken, bacon,
lettuce, tomato, and mayonnaise. Avocado, onion, and mustard are all nice too
and sometimes (don’t tell anyone) I add potato chips to create what I’ve dubbed
“The Dirty Club.” Think of it as an after-hours, by appointment only,
variation.
Makes 1
INGREDIENTS
3 slices white bread
Mayonnaise
Dijon mustard (honey mustard would also
be lovely)
Cold cooked chicken breast, sliced
Lettuce leaves
Sliced tomato
2 slices bacon, broiled (grilled) to
your liking
½ avocado, peeled, pitted (stoned), and
sliced very thinly
Toothpicks and pitted (stoned) olives,
to serve
Toast the bread slices, then spread 2 slices
with mayo and 1 with mustard. Add a layer of chicken on the slice of toasted
bread spread with mustard, followed by some lettuce and tomato. Add a second
slice of toasted bread and top with the bacon and avocado, followed by another
layer of lettuce. Top with the final slice of toasted bread.
Cut
into quarters and skewer each with a toothpick topped with an olive. Serve at
once.
