Club Sandwich with Chicken, Bacon, Eggs, Tomato, Mayonnaise and Coriander Pesto
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 coriander pesto and home-made sauces make this a dish full of flavour and texture for any time of the day — or night.
4 rashers bacon, rind removed
4 eggs, free-range or organic
1 chicken breast, cooked and sliced
2 Roma tomatoes, sliced
150g salad leaves, washed and dried well
4 tablespoons Bitton Lemon Dressing
12 slices sourdough bread, toasted
4 tablespoons Bitton Coriander Pesto
150g mayonnaise, homemade or a good quality bought one
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 Coriander Pesto.
Place a rasher of bacon and an egg on a pesto-covered slice of toast. Top with a mayonnaise-covered slice of toast, then place chicken, tomato and green salad dressed with Bitton Lemon Dressing on top.
Place another mayonnaise-covered slice of toast on top and cut in half to serve.