Editor’s note: Each month, 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 March
2016 edition “Club Magazine” interviewed Chef Helene Darroze, whose restaurants
have earned her multiple Michelin stars.
Here is France’s culinary gift to Great Britain and her thoughts on what
makes a memorable club sandwich.
Chef Helene Darroze’s take on the classic Club Sandwich
What makes a great Club Sandwich?
I insist upon the best ingredients
for the sandwich. I use roast confit chicken from Les Landes in France, famous
for its birds. I also favour fresh, well-toasted pain de mie, a slightly sweet
sliced bread.
What secret ingredient do you use?
My twist is to use confit (slow-roasted) tomatoes.
There’s nothing worse than a tasteless tomato, so
if they’re out of season, confit them for a better flavour.
Where’s the most unexpected place you’ve eaten a Club
Sandwich?
Everyone
loves a Club Sandwich when travelling as it’s not something you tend to make at
home. The most delicious one I’ve had was at the Four Seasons George V in
Paris.
You are a multi-starred Michelin Chef, where are your
restaurants located?
London at The Connaught Hotel
(two stars). Helene Darroze Restaurants
in Paris.
Recipe: Hélène Darroze’s
Club Sandwich
Ingredients (serves
four)
2
corn-fed chicken breasts
12
slices of smoked bacon
1
avocado
Drizzle
of olive oil
Pinch
of salt (fleur de sel)
1
lime, juiced
Espelette
pepper
3
slices of pain de mie
40g
mayonnaise
20g
sliced black truffle
35g
sliced Comté cheese
6
leaves of iceberg lettuce
20
pieces of confit tomato (from five tomatoes)
For
the garnish
2
avocados
1
lime, juiced
3tbsp
water
20
small circles of black truffle
Gold
leaf
Method
1.
Cut the chicken breast in half lengthways. Flatten with the back of a pan or
meat hammer. Season with olive oil and salt.
2.
Grill on both sides until cooked through. Keep warm.
3.
Lay the strips of bacon on a non-stick baking sheet. They should overlap each
other in a shingling fashion. Put another non-stick baking sheet on top and
cook at 180C for 15 minutes until golden brown. Keep warm.
4.
Slice the avocado into thin slices and season with olive oil, fleur de sel,
lime juice and espelette pepper.
5.
Toast the bread, then add a thin layer of mayonnaise to the first slice. Add
half of the grilled chicken, sliced truffles, half of the bacon, and avocado.
6.
Spread the next slice of toast with mayonnaise and add to the stack. Then add
another layer of chicken, the confit tomato and another layer of bacon. Top
with the Comté cheese and a lettuce leaf, cut to size.
7.
Spread the last piece of toast with mayonnaise and close the sandwich.
8.
Cut into even squares and insert a skewer into each.
9.
To make the garnish, put the avocados in a blender with the juice of the lime
and water. Purée and pass through a fine sieve. Season to taste and transfer to
a squeezy bottle.
10.
Pipe 2tbsp of sauce onto your plate and, with a pastry brush, make a clean
circle shape. On the side put a few more dots of purée, and top each dot with a
truffle circle and some gold leaf.
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Helene Darroze Restaurant at The Connaught Hotel,
London
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Helene Darroze Restaurant, Sixth Arrondissement, Paris
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