Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Anna N

Anna N


To underline the title of the book

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.”

 

Anna N

Anna N

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.”

 

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...