Celebrity chef, Tom Bridge, launches the Visiter's brand new blog, Readers' Recipes with one of his signature sandwiches
A True British Club
When Jim Winship asked me if I was to die within the next 24 hours what would be my dying legacy in the form of a signature sandwich, not that I am, but in my opinion a signature sandwich should be something extra special, utilising the finest ingredients with no e numbers, with each ingredient complimenting the flavour and not overpowering the sandwich.
Seasoning is a very important aspect of the finished product and utilising very special bread.
The sandwich also tells you about me, I am a true Brit and it is important that all my products come from this wonderful land, the butter from Yorkshire, cheese and lettuce from Lancashire with Cumbrian pancetta and my cornfed chicken from Goosnargh in Lancashire the only European touch is the tomatoes because Italian plum tomatoes are full of flavour. The Mayo well it must be Hellmann’s. All of my ingredients I bought from my favourite food emporium Booths.
The origin of this sandwich, which is most often associated with hotels around the world, is all a matter of speculation and guesswork. The name probably comes because of its popularity at resorts and country clubs. It definitely existed in the United States by the late 19th century.
The Club Sandwich was a favourite of former King Edward VII and his wife Wallis Simpson. In fact, she took great pride in preparing this sandwich.
The traditional club ingredients are usually turkey, bacon, cheese, lettuce, tomato, and mayonnaise served on toasted white bread.
In Denmark a club sandwich refers to a toasted white bread or bun sandwich with a filling of chicken, curry dressing, bacon, and usually lettuce and tomato.
Edward & Wallis Club
A True British Club makes an excellent Lunch
Ingredients
3 thick slices of Light brown seeded batch loaf
25g Yorkshire butter
30ml extra thick mayonnaise
Crisp shredded lettuce
30g Butlers Creamy Lancashire cheese
60g Cornfed Goosnargh Chicken breast
60g Cumbrian Pancetta from Richard Woodall (grilled until crisp)
Italian Vine Tomatoes
Sea salt & freshly milled black pepper
100g Red Velvet Beetroot, Carrot, Parsnip & Sweet Potato Crisps (see recipe)
4 frilly toothpicks
Method
Lightly toast the 3 slices of bread and allow the bread to cool and then butter two slices, leaving the centre slice plain.
Spread 10ml of the mayonnaise onto the first slice; add some crisp lettuce, cheese and 30g of chicken, bacon and four slices of tomato. Season well with salt and freshly milled black pepper.
Coat both sides of the plain slice with the remaining mayonnaise and place onto the top of the first slice, pressing down slightly.
Top with a little lettuce and add the remaining chicken, bacon, tomato, season with salt and freshly milled black pepper, and sprinkle with a small handful (15g) of crushed vegetable crisps.
Add the final buttered slice, press down firmly. Place in firmly the four toothpicks and then carefully slice the club sandwich into quarters and garnish with the remaining vegetable crisps
Red Velvet Beetroot, Carrot, Parsnip & Sweet Potato Crisps
Again only use British Root Vegetables. Remember to wear rubber gloves when slicing the beetroot.
Ingredients
Vegetable oil for deep frying
6 parsnips, peeled
2 large sweet potatoes, peeled
4 large carrots, peeled
4 fresh Red Velvet beetroots, peeled
Sea salt and freshly milled black pepper
Method
Preheat a deep fat fryer to 190C/375F.
Thinly slice the parsnips, carrots, sweet potatoes and beetroot (keeping them separate) using a vegetable peeler, sharp knife or mandolin.
Working in batches, deep-fry the parsnips, carrots, sweet potatoes and then the beetroots for 2 minutes until crisp. Drain on kitchen paper and season well. Place into a presentation serving dish, toss the three types of crisps together carefully and if you are serving at once, season with sea salt and freshly milled black pepper or keep in an airtight container.
Tom Bridge © 2007
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