Coast Cooking

The club sandwich rounds out our sandwich week

This will conclude our week of blogs on sandwiches, although you can be assured the subject will come up again.

The final sandwich I will babble on about is the club.

Classically it is made of three slices of bread, chicken, bacon, lettuce and tomato and lots of mayonnaise.

There isn't much reason to play with this recipe, because it is really good as it is, but if you must make changes, smoked turkey is a good addition.

You also might want to substitute good, locally baked wheat bread, and a better quality cheese.  If you want a little zing you might want to add several slices of good mortadella, imported salami or you might want to add a few pepperoncini peppers.

One of the star ingredients of most sandwiches is the mayonnaise and if you make it yourself, from farm fresh, local eggs, you will be way ahead of the game.

Here's a simple recipe.

1 farm fresh egg, yellow separated

1 cup best quality olive oil

1-2 teaspoons lemon juice

1 pinch salt

If you are doing this right, you will notice right off that the egg yellow is, well, yellow. The store-bought kinds have been tinkered with in ways you don’t want to know, and one of the consequences is that the yellows turn white. Bring the egg yolk to room temp. Place it in a mixing bowl and whisk in the salt and lemon juice. Very, very slowly dribble in the oil, just a few drops at a time, as the mayo starts to take on body, you can speed up the oil.  When all the oil has been added it should have a wonderful thick consistency. Refrigerate before using. 

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