Having worked in the kitchens of London’s top hotels, John Williams MBE – executive chef of The Ritz London – knows a thing or two about a decadent Club Sandwich. His current room service menu has seven versions of the classic, including one with a rather lavish lobster twist – which he shares here

I’ve eaten many sandwiches on my travels, and they definitely know how to make them well (and big) in America. I remember eating an interesting one in New York about 20 years ago made at the Stage Deli, where they name their sandwiches after famous stars. I went for the Dolly Parton, which is served in two big baps and filled with a stack of sliced brisket, sauerkraut, mustard and gherkin.

People who go to bars tend to love a good Club Sandwich – we probably serve about 20 a day in The Rivoli Bar at The Ritz and through room service. We have seven versions, from the classic to a Lobster Club Royal (see recipe below) and one with grilled sirloin and blue cheese. They all follow the basic principle in terms of layers, but have a slight twist with the filling.

For me, a memorable Club Sandwich is warm – the bacon and meat should be freshly grilled. The lobster version is slightly different, as it has a cocktail sauce instead of mayonnaise, but it’s still classic in style. It’s garnished with a quail egg and topped with caviar for a luxurious touch.

The Ritz Lobster Club
(Serves one)

For the Club Sandwich

3 slices of bread of choice

3 leaves little gem lettuce, shredded

½ avocado, sliced

80g lobster claw meat

1 hardboiled quail egg

8g caviar

For the Marie Rose sauce

50g tomato ketchup

50g good quality mayonnaise

10ml Worcestershire sauce

5ml Tabasco sauce

½ lemon, juice only

1. Combine all the ingredients for the Marie Rose sauce.

2. Toast the bread until lightly golden. On one slice, spread half the Marie Rose sauce and add half the lettuce, avocado and lobster.

3. Add a second slice of toast and spread on the remaining Marie Rose sauce, add the remaining lettuce, avocado and lobster.

4. Top with the final slice of toast. Hold the sandwich together with a wooden cocktail stick. Decorate with the quail egg, halved, and top it with the caviar

5. Serve with fries and mixed leaves – eat immediately!

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This article has been tagged Food + Drink, Opinion