Club Sandwich

Club Sandwich - Bruno Albouze - THE REAL DEAL

Club Sandwich Sandwich Recipe.

Makes 4 Sandwiches
Cooked chicken breast
8 ea. hard boiled eggs
4x5 = 20 white bread slices (pain de mie)*, trimmed and toasted
8 ea. slices bacon ≈ 2 per sandwich, baked between 2 baking tray for about 25 min until crispy at 350ºF (180ºC)
1 jar piquillo pepper, drained and chopped or 10 fresh roma tomatoes, seeded and diced
16 ea. black olives, chopped
1/2 lemon confit, flesh removed, rinsed off and minced (optional)
1 ea. romaine heart, washed and chopped.
*Other type of bread can be used such as whole wheat, multigrain etc..

Chicken Breast au Bouillon (cooked in stock)
≈ 3 chicken breasts
1 carrot, 1 celery stalk, 1 leek, washed and chopped
1 onion, quartered
3 garlic cloves, crushed
1 cup (250ml) Chardonnay white wine
1 bay leaf, 1 teaspoon black peppercorns and salt
3 ea. cloves
1/2 teaspoon dry thyme or a sprig fresh thyme.
In a large pot or dutch oven, place all ingredients – add water to cover (do not add too much water). Bring to a boil, reduce to low simmer and cook for 15 minutes, covered. Check out doneness – Remove chicken breasts from stock and let cool. Drain and save stock for later use; wonderful for cooking pasta. Save carrots, celery and leek if desired. Stock can be kept frozen for months.

Room temperature ingredients: 2 egg yolks / 1.8 cup (450ml) peanut oil or grape seed or sawflower / 1 teaspoon Dijon mustard / Salt & pepper / A few drops of vinegar or lemon juice.
In a large bowl, combine yolks, mustard and seasoning. Pour oil in very thin stream whisking constantly until it gets firm and add vinegar. Mayonnaise can be kept refrigerated for up to 3 days.

Sandwich Assembly
Peel and halve hard boiled eggs and separate whites from the yolks. Chop whites and mix with some mayonnaise to combine. Do likewise with the egg yolks and reserve. Save some mayonnaise. Trim and toast bread slices. Let cool.

1st layer: Thin layer of mayonaise, chopped piquillo pepper or fresh roma tomatoes, olives slices, lemon confit and romaine
2nd layer: Egg yolks-mayo mixture
3rd layer: Mayo and chicken breast + mayo + romaine
4th layer: Egg whites-mayo mixture
5th layer: Thin layer of mayo and crispy bacon.

Insert 2 wooden sticks to hold the sandwich straight, cut in half and serve with more romaine on side and vegetable chips.
And of course club sandwich can be wrapped for eating on the go.

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