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Thursday, October 1, 2015


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 slopes.

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 Paul Bertolli].

Chef Chris Mathie, Sous Chef, Little Nell Restaurant
The 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 sandwich)

For the sandwich

45g fresh salmon (see curing recipe below)

2 x 75g crab cakes (see recipe below)

3 pieces of sliced brioche

15g lemon aioli (see recipe below)

45g pork belly

90g rocket leaves

3 slices tomato

1 thin slice red onion

For the smoked salmon cure

21g kosher salt

7g bay leaf

2g brown sugar

105g paprika

90g coriander, ground

85g white pepper

15g cinnamon, ground

15g fennel, ground

15g cloves, ground

For the crab cakes

450g crab meat

50g unsalted butter

3 large eggs

70g grapeseed oil

20g garlic, peeled

100g shallots, peeled

10g parsley, chopped

15g chives, chopped

40g panko breadcrumbs

For the lemon aioli

110g mayonnaise

14g lemon juice

1 tbsp lemon zest

1 tbsp capers

1 tbsp tarragon, chopped

1 tbsp chives, chopped

1 tbsp chervil, chopped


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 brioche slices.

9. Assemble the sandwich: spread aioli on the bread, toss the arugula in olive oil and lemon juice, and season.

10. Place the rest of the ingredients evenly on the sandwich in between the three pieces of brioche.
Main dining room The Little Nell Restaurant, Aspen, Colorado

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