Editor’s note: Each month, British Airways “Club” magazine publishes as a regular feature a club sandwich recipe contributed by a world class chef. BA is kind to share the recipe with bloggers. In its May 2016 edition “Club Magazine” featured Chef Amandine Chaignot . Here’s her very French- take on the Club Sandwich:
French chef Amandine Chaignot of Rosewood London, a 5-star mansion hotel on High Hoburn Street draws on her roots to create a Club Sandwich with flavours of Burgundy
I love a Club Sandwich. I’m always running from one meeting to another, and it’s usually a safe option. It’s a bit like a burger – simple comfort food where you know what to expect and there are few surprises. It’s definitely something I order when I’m abroad, especially when I have jet lag.
I recently had a Club Sandwich at our sister property in Dallas, Rosewood Mansion on Turtle Creek, which was delicious. I also really enjoyed the Club Sandwiches at the Four Seasons Hong Kong and Prince de Galles in Paris. When you are travelling, you can find really interesting local twists. In Asia, I had one with green papaya and chilli instead of lettuce. Here at Rosewood London, we have two versions – one classic, and one with an Indian twist in Scarfes Bar.
For my own twist, I’ve drawn on my heritage to create a Burgundy Club Sandwich. My grandmother lived there, so it’s where I used to spend most of my holidays. It’s a beautiful area with wonderful produce, including the best poultry and truffles.
Enjoy Amandine’s distinctly French take on the Club Sandwich dressed with truffle
Amandine’s Burgundy Club Sandwich
(makes two sandwiches)
4 fresh organic farm eggs
2 tbsp mayonnaise
1 tbsp vinegar
1 tbsp sunflower oil
2 chicken fillets
2 tbsp flour
Knob of butter
4 rashers of bacon
4 slices of sourdough bread
1 baby gem lettuce
Handful of chervil
20g black truffle
1.5 tsp mustard
4 pink potatoes
1. Cook the eggs until they are hard-boiled.
2. Chop up the eggs and combine them with the mayonnaise, vinegar and sunflower oil to create an egg mayonnaise.
3. Trim the chicken fillets and roll them in flour, followed by the egg mixture and breadcrumbs.
4. Cook the escalope in a pan with a dash of oil and butter.
5. Cook the bacon in the oven for 10 minutes or until crispy.
6. Toast the bread.
7. Spread the egg mayonnaise mixture on four slices of bread. Add the bacon and then the chicken. Finish with baby gem lettuce, chervil and freshly shaved truffle.