Club sandwich 

Club sandwich, or a multi-layered toast that has become the fetish sandwich of hotels. Because no matter where you are, if you have to spend the night in a hotel, arrive late and decide to eat there, the choice almost always falls on this inevitable item in the cards of all "high" hotels. And it is no coincidence, since its price is not comparable to that of the most popular sandwiches and sandwiches. Yet the origins of the club sandwich are not so noble.

The appearance of the club sandwich is that of a toast, but the preparation is a bit more complex and structured. For it to be recognized as such, the club sandwich must have at least two layers, almost always three, of white bread in boxes, without crust, toasted, buttered and, in its standard version, stuffed with: grilled chicken breast, crispy bacon, lettuce, ripe tomatoes, eggs soda, cheese, mayonnaise. There must be balance in proportions because it is important that all ingredients adhere to the bread and do not come out. Almost all the chefs have competed with this gourmet sandwich and the variations are many. There are those who replace chicken with turkey, those who prefer to do it with salmon, those who choose roast-beef, those who insert cheddar and grilled vegetables and those who enrich it with omelette, tuna , avocado or mozzarella. But it is almost always served with accompanying fries.

 As is normally the case, there is controversy over the original club sandwich recipe. The most accredited version dates back to the first club sandwich in history to 1899: it is an invention of Danny Mears, chef of the Saratoga Club House in Saratoga Springs, a famous gambling venue in New York. Other sources claim that it is done for the first time in the Saratoga Club House, but to invent it is the owner of the restaurant, Richard Canfield: to prepare a sandwich for ladies who ask to eat after the kitchen closes, he sharpens his wits and recycles the leftovers from the pantry. The customers come out very satisfied and he has it inserted into paper. Another version, more domestic, tells that the club sandwich was invented by a New York entrepreneur. Returning home late from work, he prepares a sandwich with leftovers found in the fridge: chicken, bacon, tomato, lettuce, enriched with mayonnaise. The final taste satisfies his palate so much that he decides to have it prepared even in the country club of which he is a member. The first reference to the club sandwich in published fiction is in a 1903 book. Following the publication, his fame conquers the whole Anglo-Saxon world and begins to cross its borders, becoming a must of emblazoned kitchens.

 

Ingredients

2 streaky bacon rashers

3 slices white bread

100g roast chicken breast, sliced

1 tomato, sliced

1 slice Emmental cheese

2 lettuce leaves

1 tsp mayonnaise

Method

Dry-fry the bacon until crisp. Toast the slices of white bread. Slice the roast chicken breast and tomato. Butter one slice toast; top with an Emmental slice, half the chicken, a tomato slice, and a lettuce leaf. Spread ½ tsp mayo on the next slice of toast and lay, mayo-side down, on the lettuce. Repeat, omitting the cheese and adding the bacon before the lettuce. Spread ½ tsp mayo on the last slice; place mayoside down. Cut the sandwich into quarters, securing each quarter with a toothpick.

https://www.youtube.com/watch?v=HbznDBvqYAc