Club Sandwich

Method

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1. Fry the bacon over medium heat for 6 to 8 minutes until fully crisp, then drain on kitchen paper. Limp bacon is the second most common way this sandwich fails.

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2. Lay the tomato slices on kitchen paper, season with the salt, and leave while you toast the bread. This draws out the water that would otherwise soak the toast.

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3. Toast all six slices until golden and firm. Let them cool for a minute so the mayonnaise does not melt into them.

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4. Spread mayonnaise on one side of two slices, both sides of two slices, and one side of the last two — every face that will meet a filling.

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5. Build the lower storey: a slice mayonnaise side up, the chicken, a little pepper, and a lettuce leaf.

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6. Add a double-mayonnaised slice on top, then the bacon, tomato and a second lettuce leaf.

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7. Cap with the last slice, mayonnaise side down, and press the whole thing down firmly with your palm.

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8. Push a cocktail stick through each quarter, about 2 cm in from each corner, then cut diagonally into four triangles with a serrated knife in a sawing motion.

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Chef’s Tips

• Salt and drain the tomatoes. It takes five minutes and it is why a good club is not soggy at the bottom.
• Press before cutting, not after.
• Sticks first, then the knife. Cutting an unpinned club is how you end up with a salad.

Pairing Suggestions

• Thick-cut chips
• A dill pickle
• Iced tea

Storage & Reheating

Eat immediately. A club sandwich does not keep, and the components should be stored separately if you are prepping ahead.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.