ANYTHING BUT BORING--British Airway’s excellent
inflight magazine, “Club” is a first
rate effort proving a marketing oriented publication for a large corporation
can be a relevant piece of travel journalism.
Among its wide-ranging travel tips and features is a semi-regular series
that publishes Club sandwich recipes from important chefs from around the
world.
This post
celebrates a recent club sandwich recipe from contemporary Spanish chef Dani
Garcia, who is famed for his avant-garde reimagining of Andalucian flavours. He
currently heads up two of his own eateries – Michelin-starred Restaurante Dani
Garcia and concept brasserie Bibo – both at the Hotel Puente Romano in Marbella,
along Spain’s magnificent south coast.
“...Funnily
enough, I’ve never made a Club Sandwich during my career as a chef. I usually
steer away from the classics, preferring instead to work on innovative dishes.
“However,
I prepare them quite regularly for my family and eat them myself quite a lot.
It’s one of my favorite snacks when I’m travelling, because it’s so familiar. I
once stayed in a remote hotel deep in the Austrian mountains where they made
the most delicious Club Sandwiches.
“People
might say the Club Sandwich is boring but I don’t agree – it’s a classic. The
essential ingredients are chicken, bacon, cheese and egg. If I wanted to give it
my own spin, I’d add garlic, parsley butter and Parmesan to bring a greater
depth of flavor,” concludes Chef Garcia.
Dani’s flavoursome twist on the
Club Sandwich
Ingredients (makes one sandwich)
1 organic
chicken breast
25g
parsley butter
4 unsmoked
streaky bacon rashers
3 slices
of good-quality white bread
1-2 tbsp
mayonnaise
1-2
cloves of garlic, halved
1 tbsp
Parmesan shavings
½ Little
Gem lettuce
1 large
beefsteak tomato, sliced
Method:
1. Roast
the chicken breast in the oven with a good knob of parsley butter for 30-40
minutes, until cooked through. Baste the chicken with the butter and juices
halfway through the cooking time.
2. Grill
the four bacon rashers and set aside.
3. Toast
the three slices of white bread.
4. ‘Butter’
the toast using mayonnaise on one side of the two outer pieces. On the middle
slice of toast, rub each side with the cut side of the garlic.
5.
Construct the first layer of the sandwich by adding a layer of chicken,
Parmesan, lettuce and two slices of beefsteak tomato between two slices of
bread, before pressing together.
6. For
the second layer of the sandwich, add the bacon, two more slices of tomato and
lettuce.
7. Add
the final slice of bread and press together.
8. Serve
with salty, thin-cut fries and crispy coleslaw.
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