 |
| Popular Danish Chef Trine Hahnemanns |
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.
 |
|
Horseradish
gives Trine’s club sandwich a Scandi twist |
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
1 tomato
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
Method
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:
the.club@ba.com
No comments:
Post a Comment