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Thursday, October 1, 2015
THE CLUB SANDWICH WITH CRABBY TWIST
The Club Sandwich at the Little Nell Restaurant, Aspen, Colorado by Chef Chris Mathie.
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
September 2015 issue chef Chris “Gerber” Mathie, a production chef at The
Little Nell Restaurant and hotel in Aspen, Colorado shared his refreshing take on the
traditional club sandwich, which remains the ideal meal before hitting the
Guest Blog by Chris Mathie—The Club Sandwich is a staple on the
menu at The Little Nell. We use applewood-smoked bacon, plus ham and turkey
galantine from Fra’mani [the food company owned by San Francisco-based chef
Chef Chris Mathie, Sous Chef, Little Nell Restaurant
important thing is to fold the slices of meat before you place them on the
bread. It’s better than just laying it down flat, as I find the air space gives
the sandwich a better texture.
My twist on
the classic would be a Crab Club with crispy crab cakes, smoked salmon and
crispy pork belly, lemon caper aioli, tomato, lettuce and fresh rocket served
on buttery brioche bread.
Chris Mathie’s crabby
twist on the Club Sandwich
Ingredients (makes one
For the sandwich
salmon (see curing recipe below)
2 x 75g crab
cakes (see recipe below)
3 pieces of
aioli (see recipe below)
1 thin slice
For the smoked salmon cure
7g bay leaf
For the crab
3 large eggs
For the lemon aioli
1 tbsp lemon
1. To make
the smoked salmon cure, combine all ingredients and coat the salmon on both
sides thoroughly. Leave in a cool, dry place for two days.
2. After two
days, smoke in a smoker for 90 minutes. Slice thinly.
3. To make
the crab cakes, combine all the ingredients and mix well.
4. Form each
crab cake into a patty (approximately 75g in weight). Coat the outside of each
cake with panko breadcrumbs, then leave to one side.
5. To make
the lemon aioli, combine all the ingredients thoroughly in a bowl.
6. To make
the sandwich, begin by searing the crab cakes until crispy.
7. Sear the
pork belly until crispy.
8. Toast the
the sandwich: spread aioli on the bread, toss the arugula in olive oil and
lemon juice, and season.
the rest of the ingredients evenly on the sandwich in between the three pieces of
Main dining room The Little Nell Restaurant, Aspen, Colorado