How to Make a Club Sandwich

There may be no single, classic recipe for a club sandwich. It seems to be something that the 'Toffs' have made up for a 'Wee small hours of the morning' Snack . Many years ago this sandwich used to be served at the Grosvenor House Hotel Park Lane (UK) by the Chef Nuit, or night shift Chef.

Ingredients

• Fresh baguette (a long, thin loaf of French bread)
• 2 breasts of roast chicken (big slices cut on the diagonal), chilled
• 6-8 rashers of back bacon, grilled and hot
• Washed lettuce
• 3-4 thinly sliced tomatoes
• Mayonnaise
• Butter

Steps

1. Start with a whole baguette or more, according to how many people will be eating.
2. Slice baguette into three slices horizontally, end to end.
3. Toast the baguette in a Salamander grill until golden (optional). At-home chefs can use the oven, instead.
4. Butter the base, the top of middle slice, and the bottom of the top slice.
5. Spread the baguette base with mayonnaise.
6. Layer on cold chicken, half of the tomatoes, and half of the lettuce.
7. Create the second layer by adding the middle slice of the bread.
8. Stack on the well-grilled, hot bacon.
9. Add the rest of tomatoes and lettuce, and cover with the top slice of the bread.
10. If necessary pin in place with fancy cocktail sticks or toothpicks, but don't go too crazy. Remember that the sandwich must it this into someone's mouth, so be sensible.
11. Slice into serving-sized segments.

Tips

• Feel free to vary and adjust this recipe according to your tastes.
• In past times, sandwich loaves in the trade were classed according to their age in days. The older bread was used for toasting and croutons . These loaves were baked in tins that were about 2.5 times the length of today's sliced, square loaf and were ideal for things of this nature.
• Instead of the mayonnaise, try substituting salad cream or cocktail sauce with just a touch of curry powder in it.

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