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Thursday, February 4, 2016
CLUB SANDWICH WITH A TRANSATLANTIC TWIST
Smith & Wollensky's newest steakhouse: London
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 January
2016 edition “Club Magazine” interviewed two chefs from Smith & Wollensky
steakhouses (Matthew King/U.S.) and (Sean Marshall/U.K). The chefs took turns
sharing their thoughts on what makes a memorable club sandwich.
A tasty transatlantic take on the classic Club Sandwich
What makes a great Club Sandwich?
Matthew King (Corporate executive chef at New
York based Smith & Wollensky: It’s all about the bacon. At Smith &
Wollensky in New York, I’ve developed an amazing beef bacon for our Club.
Sean Marshall (Executive chef London Smith &
Wollensky:A sandwich is nothing without
quality bread and a carefully considered moisture content. Too wet and it all
falls apart, too dry and it doesn’t hit the spot.
Where’s the most unexpected place
you’ve eaten a Club Sandwich?
Matthew:At Sandy Lane Hotel in Barbados. They make it with flying fish, avocado and
rum-cured bacon smoked over sugar cane.
Sean:At a hotel in Jerez in southern Spain where the kitchen used Iberico
jamon instead of bacon. It was divine.
How does a UK Club Sandwich differ to
one in the U.S.?
Matthew: The Brits have the bread nailed:
it’s hard to find a fresh crusty loaf in the US. But Americans know their
bacon. The perfect Club would be a mixture of both.
How would you give the sandwich a
Sean: Our transatlantic Club recipe
(below) combines classic US ingredients, such as pastrami and Monterey Jack
cheese, with a very British cognac mustard sauce.
Smith & Wollensky's London-made Transatlantic Club Sandwich
Recipe: The Smith
& Wollensky Transatlantic Club Sandwich
Ingredients (makes one sandwich):
3 leaves of
1 red onion,
mustard sauce (recipe below)
3 slices of
Monterey Jack cheese
pepper to season
For the cognac mustard sauce (this
Colman’s mustard powder
1 tbsp Smith
& Wollensky steak sauce
1 tsp kosher
together all the ingredients for the cognac mustard sauce, then combine the
lettuce and sliced red onion with a quarter of this sauce and toss in a bowl.
chop together the hard-boiled eggs, mayonnaise and chives, and season.
3. Toast the
4. Put the
chopped egg on the first slice of toasted brioche, followed by the tomatoes.
5. Grill the
pastrami for 30 seconds, then layer on top of the tomatoes.
6. Add the
second slice of brioche, then place on the sliced onion and lettuce, followed
by the turkey. Top with the Monterey Jack cheese.
7. Put the
third slice of brioche on top and slice sandwich in half. Serve with french
ABOUT SMITH & WOLENSKY:
signature green and white building was established in 1977 in New York. Today,
with nine different locations, it continues to symbolize the timeless luxury of
Prime USDA steaks, premium seafood, signature cocktails and award-winning
wines. S&W dry ages and butchers on site; flys in fresh lobster daily and
makes sides and pastries by hand.
ABOUT BRITISH AIRWAYS:
offering up to 17 daily flights between London and New York, the route is one
of the airline’s most iconic.