|Popular Danish Chef Trine Hahnemanns|
Thursday, August 13, 2015
THE CLUB SANDWICH WITH SCANDI FLAIR
Editor’s note: 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 June 2015 issue Danish chef Trine Hahnemann offers her version of a club sandwich but with a Scandi flair. When not perfecting the club sandwich, Chef Trine provides 3,000 restaurant-quality lunches daily to businesses across Copenhagen through her company Hahnemanns Kokken. http://www.hahnemannskoekken.dk/
Guest Blog by Trine Hahnemann—I’ve made plenty of Club Sandwiches over the years. They were so popular in the 1980s I would even make them for dinner with friends.
The saddest Club Sandwiches are those without fresh ingredients, with no love in the preparation. The ingredients aren’t hard to get right; they just have to be high quality and super fresh. You can always tell the difference when someone uses homemade mayonnaise - you don’t get that standard vinegar flavour coming through the sandwich. The best Club Sandwich I’ve ever had was at the Waldorf Astoria New York.
To give the Club Sandwich a Scandinavian twist, I’d use the standard ingredients but replace the mayonnaise with horseradish cream and put the whole thing onto rye bread. Scandi food is full of flavours familiar to the UK and Europe - they’re just combined differently. Horseradish, in particular, adds a spicy flavour that complements the chicken and bacon.
Trine’s Scandi twist on the Club Sandwich
Ingredients (makes one sandwich)
1 chicken breast or 4-5 slices of leftover chicken
4 slices of bacon
2-3 leaves of Romaine lettuce
2 slices of rye bread
1 small handful of chopped parsley
For the horseradish cream
1 tbsp mayonnaise
1 tbsp full-fat yogurt
½ tsp caster sugar
1-2 tbsp freshly grated horseradish
Salt and pepper
1 tbsp lemon juice
1. Cut the chicken breast into slices.
2. Fry the chicken with the bacon in a frying pan until the bacon is crisp and the chicken slices are golden brown. This should take about five minutes.
3. Remove the meats from the pan, sprinkle with pepper and leave to rest on a piece of kitchen towel.
4. Mix all the ingredients for the horseradish cream in a bowl and season to taste with salt, pepper and lemon juice.
5. Wash and slice the tomato and rinse the lettuce leaves.
6. Spread the horseradish cream onto one of the slices of bread.
7. Place the salad and parsley on the bread; place the chicken, bacon and then tomato slices on top, and finish off with the other piece of bread.
8. Serve immediately.
What do you think of Trine’s recipe? Have you come across a better Club Sandwich on your travels? Email British Airways Club Magazine editors with your suggestion: email@example.com