Delia

Michael’s Club Sandwich

My husband Michael has always been an ace sandwich maker (in fact, he is now an accomplished cook). After a long-distance away match, we find this fits the bill perfectly.


Serves 2

This recipe is taken from Delia's How to Cheat at Cooking

Michael’s Club Sandwich
Ingredients
 6 thin slices white bread, from a large good-quality loaf
 1 ready-cooked chicken breast
 soft butter
 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 generous dessertspoons Delouis Fils fresh mayonnaise
 1 pack (about 50g) ready-cooked crispy smoked bacon
 1 small avocado, peeled, halved, stoned and thinly sliced
 8 cornichons
Equipment

You’re also going to need 8 toothpicks.

Method

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 and sliced or chopped onions and season well. Next, spread a generous dessertspoon of mayonnaise over the onion, then crumble the crispy bacon and sprinkle half of it over the mayonnaise.

Now, place one of the unbuttered pieces of toast on top, followed by half the slices of chicken. Spread another dessertspoon 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.

Spear 4 cornichons with toothpicks, then press the toothpicks through the sandwich, one near each corner. Cut the sandwich into 4, using gentle sawing movements (and not pressing down too hard!). Repeat the same process for the other sandwich – Michael likes them served with Kettle chips.

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