I don’t care what anyone says, I am yet to truly enjoy a supermarket sandwich, so this is my solution: my recipe for the ultimate club sandwich. Quality ingredients, freshly grilled chicken breast and, for a little extra indulgence, some truffle mayo. I got myself some maple cured streaky bacon and it works really well here, as the sweetness balances the savoury goodness of that lush truffle mayo.
Of course, if you don’t like truffle, you don’t need to use it, just choose your favourite high quality mayonnaise. This works great for lunch but I wouldn’t mind digging into this on a Saturday morning for either, would you?
Ultimate Club Sandwich
Ingredients (makes two)
4 slices sourdough or other thick, fresh bread
2 chicken breasts
Juice of 1 lemon
1 tbsp olive oil
Pinch of chilli flakes
1 beef tomato, thinly sliced
Handful of shredded lettuce
4 rashers streaky bacon
2 tbsp truffle mayo (I used Heinz)
1. Flatten your chicken breasts between some cling film and bash it until it’s about 1cm thick. Marinate in the lemon juice, olive oil, chilli flakes and some salt and pepper. Cover and chill for one hour.
2. When ready to cook, toast your bread in a griddle pan or under the grill for a minute or two on each side until golden brown. Remove to plates. Turn the heat up and cook your chicken on one side for five minutes. After that, turn the chicken over and add the bacon to the other side of the pan (or use a second pan, if it doesn’t all fit in one). Cook everything for a further five minutes, turning the bacon half-way through.
3. Time to assemble! Spread some butter on the bread, then add the truffle mayo, the lettuce and the tomato. Top with the chicken breasts (slice ’em up if you need to), and finally, the bacon. Cut the sandwiches in half, if you like, or just dig straight in!