Food • May 2015
The Club Sandwich
The Thompson Miami Beach was one of the city’s hottest new openings of 2014. At ground level of the striking Art Deco skyscraper is the inside/outside restaurant Seagrape, described as a ‘Floridian brasserie’ by resident chef Michelle Bernstein. The homegrown ballerina turned gourmet chef gives her spin on the Club Sandwich
The most memorable Club Sandwich I’ve ever tasted was at The Ritz-Carlton in Istanbul. It was delicious, comforting and reliable – everything a well-made Club Sandwich should be.
The dish is great for people weary of trying new and different foods when abroad, or those in need of something quick and simple.
The toasted bread is critical. If the bread is bad, it affects the whole sandwich. You can go as crazy as you like with ingredients, but the original principle needs to stay the same.
We have it on the room-service and lunch menus at Seagrape. The plates rarely return with a trace of sandwich left on them.
Michelle’s herby spin on the Club Sandwich
Ingredients (makes one sandwich)
8oz chicken
Extra-virgin olive oil
4oz tarragon aioli
5 slices applewood-smoked bacon, cooked crispy
3 slices whole-grain bread
1 heirloom tomato, sliced ¼ inch thick
3 butter lettuce leaves
2 slices cave-aged cheddar
For the lemon tarragon aioli
10 garlic cloves, peeled, centre germ removed
1 tsp salt
4 large egg yolks
6 tbsp water
1/4 cup fresh lemon juice
2 tsp Dijon mustard
2 cups light, fruity olive oil
2 tbsp tarragon, freshly chopped
Michelle’s Floridian twist on the classic
To make the aioli:
1. Mash garlic and salt into a paste.
2. Whisk egg yolks, six tablespoons water, lemon juice and mustard in medium metal bowl. Whisk into the garlic mixture.
3. Set a bowl over a saucepan of barely simmering water – do not allow the bottom of the bowl to touch the water – and whisk constantly until the mixture thickens. Will take about 10 minutes in total.
4. Remove bowl from over the water. Cool mixture to room temperature, whisking occasionally, for about 15 minutes.
5. Gradually whisk oil into the yolk mixture in a very thin, slow stream; continue whisking until the aioli is thick.
6. Fold in the chopped tarragon, then season to taste with pepper and more salt, if desired (can be prepared two days ahead). Cover and refrigerate.
Method:
1. Rub the chicken with olive oil, sea salt and pepper. Marinate for two hours. Roast in the oven for one hour, until cooked through.
2. Allow to cool, then pull off the meat.
3. Combine 8oz chicken with 2oz tarragon aioli, season with salt and pepper.
4. Toast three slices of grainy bread.
5. Lightly spread aioli on one side of the two outer pieces.
6. Begin building the sandwich by taking the bottom slice of bread and layering with chicken, two slices bacon, one slice cave-aged cheddar, two slices seasoned tomato and one leaf butter lettuce. Top with bread and repeat.
7. Skewer the sandwich with four bamboo skewers. Cut the sandwich into four even squares.
8. Serve with salted French fries.
This article has been tagged Food + Drink, Opinion