Club Sandwich Comfort
This is hands down, the best club sandwich I’ve ever had! And I’m not saying that just because I made it, but actually because it’s the truth. Many times when I order this in a bistro or restaurant it is quite disappointing. Usually, the mayonnaise is store-bought and thus, poor quality. Also, the meat (chicken or turkey breast) is often dry and the fries that accompany it are almost always the frozen pre-cut kind. Last but not least, the bread used is a far cry from what it should be. So my advice is, if you’re into sandwiches, instead of ordering this in a restaurant, make it at home.
There is no greater comfort than a really nice club sandwich, believe me; especially when it comes with a side of hand-cut fries. If you decide to make this, be warned, this is one messy sandwich. It has quite a lot of ingredients, so you’ll end up with quite a towering delight. But, roll up your sleeves and bite into all those layers of deliciousness, starting with the aïoli moisty, yet crusty toasted bread and making your way through the heaps of meat, ham, cheese, egg, bacon, tomato and salad, only to finish it off with a last layer of aïoli flavoured bread. This is sandwich heaven, I guarantee!
Now, this is a sandwich, so the recipe can’t be hard. However, this particular sandwich has quite a lot of trimmings and quite a few preparation steps. You should start by roasting the turkey breast and once this has cooled, you should make the aïoli. Then, start working on the fries. Next, the eggs need to be fried and once you have everything set, it’s best to have everything laid out, so you can begin assembling the sandwiches, which from this point on, is pretty easy. Without further ado, here goes the recipe. Enjoy!
Turkey Club Sandwich
For the Maple Roasted Turkey Breast
Makes enough for 6 sandwiches (I only made 3 and used the rest for a salad)
1,5kg/3 pound boneless turkey breast
60ml/½ cup Maple Syrup
½ tsp salt
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp dried thyme
½ tsp ground black pepper
3 garlic cloves, skinned
Preheat your oven to 180C/350F. Mix together the maple syrup and flavourings, then simply rub the turkey breast with them, then make 3 slits into the skin and insert the garlic cloves. Place on a roasting rack and let sit in the oven for about 1½ hours. Remove from the oven and allow to cool.
For the Sandwich
9 slices Pain de Mie or toast bread
½ cup (preferably home-made) aïoli (garlic mayonnaise)
Small bunch of finely chopped chives
Small bunch of finely chopped tarragon
Small bunch of finely chopped parsley
1 shallot, finely chopped
6 slices Gruyère cheese (or other strong yellow cheese)
6 slices turkey ham
9 slices smoked Pancetta, pan-fried until crispy
3 free-range eggs
1 tomato, sliced into rounds
3 lettuce leaves, washed and dried
Salt and pepper, to taste
Skewers, to hold sandwiches in place
French fries (or baked, if you prefer)
Ketchup, to serve
First, mix your aïoli with the chives, parsley, tarragon, finely chopped shallot, salt and pepper in a bowl and set it aside. Next, pan fry your bacon and once cooked, set it on a plate covered with paper towels. Now is a good time to wash, peel, cut and fry your french fries. While those are frying, heat some sunflower oil in a non-stick pan set over medium heat and fry the eggs, until the whites are cooked and the yolks are partially firm. Season with salt and pepper and set aside. Toast your bread slices and cut the crusts. Lay the crustless slices on a large chopping board or work surface. Next, spread equal (and generous) amounts of aïoli over one side of each slice. Over the first slice, place turkey, ham, and Gruyère cheese, spread with remaining aïoli and top with a second slice of bread, aïoli side up. Place egg, then pancetta and tomato; season with salt and pepper, then top with lettuce leaf and remaining slice of bread, aïoli side down. Place 2 skewers about 2cm/1” from each of the four corners of your sandwiches. Then, carefully slice into triangles. Serve with a side of fries and ketchup. Also, if you have them on hand, throw in some pickles.