Vanessa Bolosier shares her tempting twist on the classic

Food • July 2015

The Club Sandwich

Born in Guadeloupe, Vanessa Bolosier studied in France, while working as a professional model, before heading to London. In 2011 she quit her marketing job to follow her culinary passions. She founded food company Carib Gourmet in 2011, and her first book, Creole Kitchen, has just been published. Here Vanessa gives the Club Sandwich a Creole makeover

I’ll have a Club Sandwich when I want something comforting. I’ve eaten them at Caesar’s Palace in Las Vegas and Hotel Le Sport in St Lucia. The most unusual place I’ve seen it on the menu was the Labadi Beach Hotel in Ghana. 

The Club Sandwich doesn’t deserve its reputation as boring – simple is often best. My tip is to prepare it as if you were making an intricate meal. Also, the French part of me is adamant that it’s impossible to get it right without fresh, great-quality bread. My twist would be to give the sandwich a Creole Caribbean flavour, inspired by Guadeloupe and Martinique.

Vanessa’s Saltfish and Avocado Cream Club Sandwich

Ingredients (makes four sandwiches)

600g skinless, boneless, dried salted cod

3 tbsp sunflower oil

1/2 onion, finely chopped

2 spring onions, finely chopped

5 garlic cloves, crushed and finely chopped

1 red habanero chilli, deseeded, finely chopped

3 sprigs parsley, finely chopped

1 sprig thyme, leaves only

1 beef tomato, finely sliced

2 limes

1 loaf sourdough bread

2 large ripe green avocados

1 round lettuce


Vanessa’s twist on the Club Sandwich


1. Preheat the oven to 200°C.

2. Put the saltfish in a saucepan, cover with cold water, bring to the boil and boil for five minutes. Drain off the water and repeat the process.

3. Drain and flake the fish into an ovenproof dish; cook in the oven for five minutes.

4. Transfer to a mixing bowl, add two tablespoons of oil, the onion, spring onions, three garlic cloves, ½ of the chilli, two parsley sprigs, thyme and a 0.5 cm thick tomato slice diced. Stir thoroughly.

5. Add the juice of a lime and stir again.

6. Slice the bread and place it on a wire rack in the oven until light, golden-brown.

7. Scoop out the flesh of the avocados, place in a food processor and add two garlic cloves, one sprig of parsley, ½ chilli and lime juice. While blending add one tablespoon of oil. Blend until smooth.

8. To assemble one sandwich, spread a generous layer of the avocado cream on one side your first piece of toast, before adding the saltfish, one lettuce leaf and one tomato slice.

9. Spread the second slice of toast with avocado cream, add this slice face down to the first layer and top with more saltfish, lettuce and tomato.

10. Finish with the third slice of toast, spread on one side with avocado cream as before then place on top.

11. Slice the sandwich in half or in quarters; repeat the process for the other sandwiches and serve with plantain crisps.

This article has been tagged Food + Drink, Opinion