Gourmet | July 2009
by Maggie Ruggiero
Club Sandwich has always been my ultimate saviour at times of confusion. I've always adored it but never thought of making one myself.
I thought restaurants have some secret dressing that makes it yummy. I was so wrong!
I'm so happy about this discovery, a dish so delicious that my son who's a picky eater actually loved it!
Our nanny who doesn't eat after 6PM finished the whole thing! That must be a good sign.
Tip 1: For non-pork eaters, use beef bacon, turkey or chicken ham
Tip 2: Use any bread you feel like eating!
Tip 3: If you're using white bread, toast it so it doesn't sog. Plus it looks more appetizing with a bit of colour. Don't make it too brown though it'll be too hard to bite at and yes... take the edge off!
Tip 4: If you're serving as a main meal, add a good portion of french fries, potato wedges or just pop open a bag of crisps.
This took me an hour to make so yes, half an hour for you.
1 cup mayonnaise
2 tablespoons finely chopped chives
12 slices white bread, toasted
2 hard-boiled eggs, thinly sliced and seasons with salt
2 medium tomatoes, thinly sliced
150 g bacon or 4 good sized strips, halved and fried until crisp
4 slices of ham
1 cup of mixed herb leaves, flat parsley, basil, lettuce and cilantro or two herb leaves per sandwich
Makes 4 large sandwiches
or 8 servings of halved portion
or 12 hors d'oeuvres
Add chives to mayonnaise then season with a pinch of salt and pepper.
Spread mayonnaise mixture on 4 slices of toast. Top it with egg, tomato, bacon and herbs. Spread mayonnaise mixture on both sides of another 4 more slices of toast. Top it with ham and lettuce leaves. Lastly, spread the last 4 toast with remaining mayonnaise mixture, mayonnaise-side down.
Secure sandwiches with picks and cut into quarters.
Acoustic Chef, cookin’ one tune at a time!