A Club Sandwich takes me back to when I was living in London.
As part of the curriculum for my study, International Hotel Management, I had to go on a traineeship abroad for 6 months. As a self-proclaimed anglophile, the choice for me was quite easy. It had to take place somewhere in the UK. I had only been in the UK twice before, in Edinburgh and Cambridge, but have always had a heartfelt desire to visit the UK’s capital city: London.
So after lots of worrying, stress, and crying, I secured myself a trainee position in London!! Thus, in June 2013, I started working as a receptionist in a hotel. The hours were busy and long, which resulted in me sometimes not being able to go for dinner when it was served. However, my lovely manager prevented me from starving, and allowed me to order something from the roomservice menu.
Each and every time this happened, I ordered the Club Sandwich. This gave me so much energy, and comfort. I’ve been thinking about it ever since I got back. It was time to make my own version. To take me back to those busy but oh so enjoyable evenings, and the wonderful colleagues who made every shift better.
To upgrade this already scrumptious sandwich, I made my own mayonnaise, which is actually so unbelievably simple, that I do not understand why I don’t prepare this all the time. All you need is egg yolks, peanut oil, water, mustard, and oil.Beat everything together except the oil, which you gradually add afterwards. Keep whisking until you get a firm, creamy sauce. And you’re done! You’ve made a 5-minute mayonnaise!
Keep in mind that there’s limited storage time, due to the raw eggs. Store them for about 2-4 days. If you don’t trust it anymore, throw it away.
Do you have any recipes that remind you of another time and place? Share them with me! I love to hear about it!
Club Sandwich with Homemade Mayonnaise
- 2 chicken breast fillets
- Dried oregano, salt & pepper
- 8 strips of bacon
- 2 eggs
- 2 large tomatoes
- Handful of shredded iceberg lettuce
- 4 multigrain bread slices
For the mayonnaise
- 2 egg yolks
- 1 tsp natural vinegar
- 1 tsp dijon mustard
- 1 tsp lukewarm water
- 200 ml (6.7 oz) peanut or sunflower oil
Used kitchen appliances
- Baking tray
- Frying pan
- Mixing bowl
- Bread knife
- Tooth picks
- Preheat the oven to 200C or 392F. Place the chicken in the tray, oil the chicken and season it with salt, pepper, and dried oregano. Bake in the oven for 30 min, or until cooked through.
- Make the mayonnaise: whisk the yolks. Add the vinegar, mustard, and water and whisk until combined. Gradually add the oil, and keep whisking. The mayonnaise should be stiff and creamy.
- Bake the bacon in the frying pan. Fry the eggs in the same pan, using the fat that came from the bacon.
- Slice the tomatoes. Toast the bread slices. Take the chicken out of the oven and leave to rest for about 5 minutes, before slicing the fillets.
- Place one bread slice on a cutting board. Put some mayonnaise on it. Cover with a layer of chicken, followed by bacon, tomatoes, and lettuce. Place the fried egg on top. Top it up with another bread slice spread with mayonnaise.
- Put 4 tooth picks in the sandwich so you can cut the sandwich in 4 even parts.