Michelin-starred chef, Michael Caines has cooked for the Prime Minister at 10 Downing Street, was awarded AA Chef’s Chef of the Year in 2007 and received an MBE in 2006 for services to the hospitality industry. Following the recent opening of his latest restaurant at Palé Hall in North Wales, in collaboration with the hotel’s owners, he shares his signature twist on the classic sandwich

The best Club Sandwich I’ve eaten was at The Rivoli Bar in The Ritz. Most people visit the hotel for afternoon tea, but I go for this sandwich. Executive chef John Williams has got it spot on – succulent chicken, crispy bacon. It never disappoints. 

A great Club Sandwich is a combination of ingredients that satisfies all tastes and palates. I almost think of it as an all-day breakfast in a sandwich.

The key is crispy bacon, juicy chicken and great bread. I like to use wholemeal to add nutritional value to the dish. My ultimate Club Sandwich would be a triple-stacked version, with maple-smoked bacon, corn-fed chicken, a mix of mayonnaise and Dijon mustard, and toasted wholemeal bread.

Michael Caines’ ultimate Club Sandwich

Ingredients (makes one sandwich)

1 chicken breast from a corn-fed chicken

Salt and pepper

1 sprig of fresh thyme

1 clove of garlic

A knob of butter

4 rashers of streaky, maple-smoked bacon

1 large egg

3 slices of wholemeal bread

1 tbsp good quality mayonnaise

1/2 tbsp Dijon mustard

3 pieces of iceberg lettuce

1 large tomato, sliced

Method

1. Season the chicken breast with the salt, pepper and thyme, then rub with the garlic and butter.

2. Place the chicken in a baking tray with a few drops of water. To keep the meat succulent, cover with foil and place in the oven for 15-20 minutes, until cooked through but still moist. If unsure, use a meat thermometer to check.

3. Meanwhile, place the streaky bacon under the grill until it is crispy but not burnt.

4. Hard boil the egg for seven minutes, then slice and set aside.

5. Evenly slice the bread and toast.

6. Carve the chicken breast lengthways.

7. Combine the mayonnaise and mustard in a small bowl.

8. To build the sandwich, spread the mayonnaise mix on the first piece of toast, before adding a piece of lettuce, a slice of tomato and some of the hard-boiled egg.

9. Add a couple slices of chicken, followed by some bacon.

10. Place another slice of bread on top, having spread the mayonnaise mix on both sides. Then repeat the stacking of ingredients.

11. Top with the final slice of bread, spread on one side with the mayonnaise mix, before cutting the finished sandwich into triangles.

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This article has been tagged Food + Drink, Opinion