Danish chef Trine Hahnemann is an advocate of fresh ingredients

Food • June 2015

The Club Sandwich

Danish chef Trine Hahnemann provides 3,000 restaurant-quality lunches daily to businesses across Copenhagen through her company Hahnemanns Kokken. She will be cooking and baking at the Scandinavian Midsummer Feast near Bath, on 20-21 June

I’ve made plenty of Club Sandwiches over the years. They were so popular in the 1980s I would even make them for dinner with friends.

The saddest Club Sandwiches are those without fresh ingredients, with no love in the preparation. The ingredients aren’t hard to get right; they just have to be high quality and super fresh. You can always tell the difference when someone uses homemade mayonnaise - you dont get that standard vinegar flavour coming through the sandwich. The best Club Sandwich I’ve ever had was at the Waldorf Astoria New York

To give the Club Sandwich a Scandinavian twist, I’d use the standard ingredients but replace the mayonnaise with horseradish cream and put the whole thing onto rye bread. Scandi food is full of flavours familiar to the UK and Europe - they’re just combined differently. Horseradish, in particular, adds a spicy flavour that complements the chicken and bacon.

Trine’s Scandi twist on the Club Sandwich 

Ingredients (makes one sandwich)

1 chicken breast or 4-5 slices of leftover chicken

4 slices of bacon

1 tomato

2-3 leaves of Romaine lettuce

2 slices of rye bread

1 small handful of chopped parsley

For the horseradish cream

1 tbsp mayonnaise

1 tbsp full-fat yogurt

½ tsp caster sugar

1-2 tbsp freshly grated horseradish

Salt and pepper

1 tbsp lemon juice


Horseradish gives Trine’s sandwich a Scandi twist


1. Cut the chicken breast into slices.

2. Fry the chicken with the bacon in a frying pan until the bacon is crisp and the chicken slices are golden brown. This should take about five minutes.

3. Remove the meats from the pan, sprinkle with pepper and leave to rest on a piece of kitchen towel.

4. Mix all the ingredients for the horseradish cream in a bowl and season to taste with salt, pepper and lemon juice.

5. Wash and slice the tomato and rinse the lettuce leaves.

6. Spread the horseradish cream onto one of the slices of bread.

7. Place the salad and parsley on the bread; place the chicken, bacon and then tomato slices on top, and finish off with the other piece of bread.

8. Serve immediately.

What do you think of Trine’s recipe? Have you come across a better Club Sandwich on your travels? Email us  and let us know

This article has been tagged Food + Drink, Opinion