With Thanksgiving around the corner, The Club tracks down David McIntyre, Californian native and executive chef at London’s award-winning CUT at 45 Park Lane, for his festive take on the classic

The most unusual place I’ve eaten a Club Sandwich was on my honeymoon. We were in the Philippines, eating extraordinary food in a beautiful hotel, but on our last day I craved something a little more homely.

Everyone likes a Club Sandwich their own way, and chefs are no different. We serve a lobster Club Sandwich at CUT at 45 Park Lane and a turkey Club Sandwich during Thanksgiving week. It’s always exciting to see diners enjoy my twist. 

I’d say the Club Sandwich differentiates a good chef from a great chef. When I’m in a hotel abroad I always want to see how they mix up classics with local produce.

David’s Thanksgiving Club Sandwich

Ingredients (makes one sandwich)

2 slices of walnut bread, toasted

4 slices of turkey breast

2 Bibb lettuce leaves

2 heirloom tomato slices, seasoned

3 strips of cooked streaky bacon

Salt and black pepper

2 caperberries to garnish

For the smoky saffron aioli

2 white onions, thinly sliced

4 garlic cloves

2 tsp paprika

1 tsp saffron

1 tsp salt

1 tbsp sugar

1 tsp lemon juice

1 tbsp Champagne vinegar

½ cup of water

1½ cups of mayonnaise

½ tsp black pepper

2 tbsp olive oil

Method

1. Start with the aioli: caramelise the onions and one clove of garlic in a pan with olive oil. Gently bloom the paprika and saffron in the pan and cool. In a high-speed blender, combine the remaining ingredients, including the onion and garlic mixture, and blend until smooth. Set aside.

2. Smear 1½ tbsp of the aioli on each slice of the toasted walnut bread.

3. Place the sliced turkey on one piece of the toast, and top with lettuce and tomato. Season.

4. Add the streaky bacon then place the other slice of toast on top to close the sandwich.

5. Cut in half on a slight bias, and skewer each side with a caperberry.

CUT at 45 Park Lane is celebrating Thanksgiving on 24 November 2016. Enjoy dishes including roast turkey with mushroom stuffing and cranberry compote, sweet potato gratin and pumpkin-and-ginger cheesecake. From £95 for three courses. To book, call 020 7493 4545 or email restaurants.45L@dorchestercollection.com

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This article has been tagged Food + Drink, Opinion