Street food expert Andy Bates began his career as a stallholder in London’s White Cross market, before travelling around the USA for Food Network’s American Street Feasts. He once created the world’s most expensive doner kebab, which included Krug Grande Cuvée Champagne-infused yogurt and edible gold leaf. Thankfully, his subtle spin on the classic sandwich is easier on the wallet…

The Americans know how to make a great sandwich, so I always order one from room service – especially in New York at hotels such as The Marlton and Lafayette House. 

I used to make club sandwiches all the time when I worked in a pub in Kent in my early twenties. Done well, this can be an absolute gem, but done badly it can be bland. The most important thing is the care you put into making one.

My top tip would be to use the best quality of each ingredient – and make your own mayonnaise. Also, my twist would be basil mayonnaise and sliced avocado. The basil adds a welcome freshness to the mayo and the avocado will give a creamy texture to the sandwich. As an optional extra, I brush the bacon with maple syrup for extra sweetness – the fat from that with the lean poached chicken works perfectly.

Andy’s Club Sandwich
(Serves one)

Ingredients:

For the mayonnaise

1 egg yolk

1 tsp Dijon mustard

Small handful of basil leaves

½ tsp garlic powder

150ml mild olive oil

Juice of half a lemon

Salt and pepper

For the sandwich

3-4 slices of thick-cut, streaky, smoked bacon

1 tbsp maple syrup (optional)

2 slices of sourdough

Butter for spreading

1 poached chicken breast (skin removed)

Half an avocado, sliced

3 Little Gem lettuce leaves

2 slices beef tomato

Salted crisps to serve

1. Make sure all the ingredients for the mayo are at room temperature, then combine the egg yolk, mustard, basil and garlic powder in a food processor and mix until they form a paste. With the processor still running, gently pour in the oil.

2. Once emulsified, add the lemon juice, salt and pepper. Mix again then refrigerate.

3. Grill the bacon to your liking, brushing with the maple syrup if desired, and return to the grill to crisp up a little.

4. Butter the bread on both sides, slice the chicken and lay it onto one of the pieces of bread. Next, add the bacon slices, avocado, lettuce and tomato, seasoning the avocado and tomato.

5. Spread the basil mayo onto the remaining slice of bread then close the sandwich together.

6. Put a knob of butter into a frying pan on a medium heat, then lay the sandwich in and cook for around three minutes until golden and crispy. Add another knob of butter and repeat with the other side.

7. Remove from the pan, slice in half and serve with salted crisps – enjoy!

What do you think of Andy’s sandwich? Have you encountered a Club Sandwich that deserves to be put in the spotlight? Let us know!

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This article has been tagged Food + Drink, Opinion