A recipe by David Bitton

Club sandwiches are said to have originated in a New York gambling club in the late 19th century. A maverick line order
cook decided that it would be the perfect sustaining snack to bolster patrons and keep them working the tables as long
as possible. The owners of the club were pleased and the cook kept his job! The Bitton version of the club sandwich will
definitely put you on a winning streak. Fabulous ingredients such as BBQ and home-made sauces make this a dish full of flavour and texture for any time of the day — or night.

Serves: 4

Ingredients

  • 4 rashers bacon, rind removed
  • 4 eggs, free-range or organic
  • 1 chicken breast, cooked and cut into 1cm slices
  • 2 roma tomatoes, sliced
  • 150 g salad greens, picked, washed and dried well
  • 4 tablespoons Bitton Lemon Dressing or French vinaigrette (see page 174 of the Bitton cookbook)
  • 12 slices sourdough bread, toasted
  • 4 tablespoons Bitton BBQ Sauce or to taste
  • 150 g mayonnaise (see page 186 of the Bitton cookbook)

Method

Place a large non-stick frying pan over medium heat. Add the bacon rashers and cook until crispy. Remove and drain on paper towels, set aside. Fry the eggs in the bacon fat until cooked.

Spread mayonnaise on eight slices of the toasted sourdough. Spread four slices of the toasted sourdough with the Bitton BBQ Sauce. Place a rasher of bacon and an egg on a BBQ Sauce covered slice of toast.
Top with a mayonnaise-covered slice of toast, then place chicken, tomato and green salad dressed with Bitton Lemon Dressing or French Vinaigrette on top. Place another mayonnaise-covered slice of toast on top and cut in half to serve.