Club Sandwich

Ingredients

Serves: 1
2 rashers bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (30g) slices turkey or chicken breast
2 slices tomato

Procedures:

1. Place bacon in a heavy frying pan.Cook over medium high heat until evenly
cooked. Drain on kitchen roll.
2. Toast the bread, and then spread each slice with mayonnaise.
On one slice of toast, place the turkey and lettuce. Cover with a slice of toast,
then the bacon and tomato. Top with last slice of toast.
 Avocado chicken club sandwich

Ingredients:

Serves: 4
12 slices mixed grain bread
4 tbsp mayonnaise
115 g (4 oz) iceberg lettuce, finely shredded
115 g (4 oz) cooked chicken breast meat, skin removed, then sliced
4 slices Parma ham, cut into strips
1 avocado
1 tbsp lime juice
1 orange, peeled and chopped
1 bunch of watercress, tough stalks discarded
20 g (3/4 oz) alfalfa sprouts
2 tsp pumpkin seeds, toasted
Pepper

Procedures:
1. Spread 4 slices of bread with half of the mayonnaise. Divide the shredded lettuce
among the slices, then add the sliced chicken breast.
2. Heat a non-stick pan and dry fry the strips of Parma ham for 12 minutes or until
crisp and curly. Pile on top of the chicken and season with pepper (the ham is
salty). Spread mayonnaise on another 4 slices of bread and put these,
mayonnaise-side down, on the chicken and ham.
3. Mash the avocado flesh with the lime juice. Divide among the sandwiches,
spooning onto the bread and spreading out roughly. Top with the chopped
orange, watercress, alfalfa sprouts and pumpkin seeds. Put the final slices of
bread on top. Press down gently, then cut each sandwich in half or into quarters
for serving.
 Bacon, Lettuce and Tomato sandwich

Ingredients :

Serves: 1
4 rashers bacon
2 leaves lettuce
2 slices tomato
2 slices bread, toasted
1 tablespoon mayonnaise

Procedures:

1. Cook the bacon in a large, deep frying pan over medium-high heat until
evenly browned, about 10 minutes. Drain the bacon on a kitchen paper-lined
plate.
2. Arrange the cooked bacon, lettuce and tomato slices on one slice of bread.
Spread one side of remaining bread slice with the mayonnaise. Bring the two
pieces together to make a sandwich.
 Chicken and bacon club sandwich

Ingredients:

Serves: 1
3 slices bread
1 heaping tablespoon light mayonnaise
small handful shredded iceberg lettuce
1 hard boiled egg, sliced
handful cooked chicken, chopped
a few slices onion
1 large slice mature Cheddar cheese
4 slices ripe tomato
4 slices cucumber
2 slices cooked crispy streaky bacon
salt and pepper to taste

Procedures:

1. Lightly toast the bread on both sides.

2. On one slice add 1/2 the mayonnaise and spread all over. Add the lettuce, egg,
chicken and onion.
3. Place another slice of bread on top and spread with the remaining mayonnaise.
Add the cheese, tomato, cucumber and bacon. Season well with salt and pepper.
4. Place the final slice of bread on top. Secure with toothpicks to help hold in place
in each corner. Carefully cut into quarters, plate up and serve.
 Caravan club sandwich

Ingredients :

Makes: 1 sandwich
margarine as needed
3 slices bread
4 slices Danish salami
good few slices onion
1 tablespoon low fat mayonnaise
1 teaspoon mint sauce
1 slice mature Cheddar cheese
4 slices cucumber
salt and pepper to taste
crisps of your choice, to serve

Procedures:
1. Spread margarine on the slices of bread.
2. On the first slice add the salami and onion. Add another piece of bread and
spread with the mayonnaise and add the mint sauce on top. Spread and mix with
a knife.
3. Add the cheese and cucumber. Season with salt and pepper. Top off with final
slice of bread.
4. Cut into triangles and serve with crisps on the side.
 La Dolce Vita club sandwich
Ingredients :

Makes: 1 club sandwich

3 slices bread
3 slices cheese
3 slices salami
1/4 onion, finely sliced
1 slice ham
1 jalapeno chilli, chopped
3 slices thinly sliced chorizo
3 basil leaves, chopped (optional)

Procedures:

1. Heat the grill and toast the bread slices on one side.
2. Turn the bread over and on the uncooked side place a slice of cheese on each.
3. On one slice add the salami and some onion. On the second slice add the ham
and jalapeno. On the third slice add the chorizo and more onion.
4. Place back under the grill and toast until the cheese has melted and the meats
are starting to brown.
5. On a chopping board place the salami side on, flip over the ham toast and place
directly on top of the salami slice. Sprinkle the basil on the chorizo slice and
place the chorizo slice also flipped down onto the ham slice. Cut in half on a
diagonal and serve.
 Ultimate club sandwiches

Ingredients

Serves: 2
6 slices white bread
mayonnaise
handful lettuce
1 ripe tomato, sliced
2 hard boiled eggs, sliced
4 slices bacon, grilled until crispy
salt and pepper
2 slices Edam, Gruyere or Cheddar
1/4 red onion, sliced
1 cooked chicken breast, sliced
8 decorative toothpicks

Procedures:

1. Start by toasting the bread then remove the crusts. No need to butter as the
mayonnaise will suffice.
2. To assemble : Place one round of toast on the bottom, and spread with
mayonnaise. Place lettuce, tomato, egg and bacon and top with another slice of
toast. Spread generously with mayonnaise on the top and season with salt and
pepper. Add the cheese slice, onion and chicken.
3. Spread the underside of the remaining toast with mayonnaise and place on top to
form a triple layer sandwich.
4. Add a toothpick to each corner side of the sandwich and carefully cut on the
diagonal one way and then across the other way so that you have 4 diamond
slices with a toothpick holding each in place. Arrange on an angle on the plate
and serve with a small bowl of crisps on the side of the plate.
 Bacon club sandwich

Ingredients

Makes: 1 sandwich
1 rasher bacon
3 slices toasted bread
1 tablespoon mayonnaise
2 leaves romaine lettuce, cut into long, thin strips (chiffonade)
1 very thin slice of ham
1 slice Cheddar cheese
2 slices tomato

Procedures:

1. Fry bacon until crisp. Place on kitchen paper to drain excess fat.
2. Spread mayonnaise on each slice of toast. Place the lettuce and ham on a
slice of bread, cover with second bread slice, then add the bacon, cheese and
tomato and top with a third bread slice.
3. Slide four wooden skewers 1cm from the top, bottom and sides of the
sandwich, then cut the sandwich from corner to corner to make four.
 Breakfast egg and bacon club

Ingredients

Makes: 4 sandwiches
400g cherry tomatoes, on the vine
1 tablespoon spray oil
8 rashers smoked back bacon
4 medium eggs
12 slices wholemeal farmhouse bread, toasted
4 tablespoons reduced fat cream cheese
25g watercress
2 tablespoons low fat mayonnaise

Procedures:

1. Preheat the oven to 200 C / Gas 6.

2. Place the tomatoes on the vine in a small roasting tin and spray with oil.
3. Roast for 15 to 20 minutes. Once tender, yet still holding their shape, remove
from the oven and pull gently from the vine.
4. Meanwhile grill the bacon for 4 to 5 minutes or until crispy. Fry the eggs in a non-
stick pan over a medium heat with some spray oil for 2 to 3 minutes.
5. Spread 4 slices of the toast with the cream cheese and top with the watercress
then the bacon.
6. Spread a further 4 slices of toast with the mayonnaise and top with the tomatoes
and then the egg. Add the remaining 4 slices of toast and secure with a wooden
skewer. Serve hot.