From Nigel Slater’s Real Fast Food:
The Club Sandwich
A true feast that the late American writer James Beard described as one of the ‘great sandwiches of all time’. Surprisingly, this Gargantua among snacks was not of the monstrous proportions we are now led to believe, as it was traditionally made with only two rather than the assumed three layers. Here is a reasonably authentic version, saved from being definitive only by my suggestion of wholemeal toast, which will no doubt ruffle a few feathers. Butter a crisp piece of toast cut from a white or light brown loaf. While this is still warm layer crisp lettuce, long oval-leaved Cos for preference, with slices of tomato, cooked sliced chicken and rashers of bacon with mayonnaise. Finish with a second piece of toast.
A few rules that one is wise, but not obliged, to bow to: the toast and bacon rashers should be crisp, the chicken moist from a freshly-roasted bird, and the mayonnaise home-made or Hellman’s at the very least.”
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