|Chef David McIntyre of CUT Restaurant at 45 Park Lane, London|
Editor’s note: Each month, British Airways popular “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 November 2016 edition “Club Magazine” featured Chef David McIntyre from London’s CUT restaurant (by Wolfgang Puck) at 45 Park Lane.
Maybe having turkey club sandwiches for Thanksgiving hasn’t been widely done before, but so what. Especially, if the sandwich is made by a world class chef who kindly shares his recipe for you--then why not?
“The most unusual place I’ve eaten a Club Sandwich was on my honeymoon. We were in the Philippines, eating extraordinary food in a beautiful hotel, but on our last day I craved something a little more homely,” said Chef David McIntyre of CUT at 45 Park Lane restaurant.
“Everyone likes a Club Sandwich their own way, and chefs are no different. We serve a lobster Club Sandwich at CUT at 45 Park Lane and a turkey Club Sandwich during Thanksgiving week. It’s always exciting to see diners enjoy my twist,” said Chef David.
“I’d say the Club Sandwich differentiates a good chef from a great chef. When I’m in a hotel abroad I always want to see how they mix up classics with local produce,” he added.
David McIntyre’s Turkey Club Sandwich
(makes one sandwich)
Ingredients (makes one sandwich)
2 slices of walnut bread, toasted
4 slices of turkey breast
2 Bibb lettuce leaves
2 heirloom tomato slices, seasoned
3 strips of cooked streaky bacon
Salt and black pepper
2 caperberries to garnish
Ingredients for the smoky saffron aioli:
2 white onions, thinly sliced
4 garlic cloves
2 tsp paprika
1 tsp saffron
1 tsp salt
1 tbsp sugar
1 tsp lemon juice
1 tbsp Champagne vinegar
½ cup of water
1½ cups of mayonnaise
½ tsp black pepper
2 tbsp olive oil
1. Start with the aioli: caramelise the onions and one clove of garlic in a pan with olive oil. Gently bloom the paprika and saffron in the pan and cool. In a high-speed blender, combine the remaining ingredients, including the onion and garlic mixture, and blend until smooth. Set aside.
2. Smear 1½ tbsp of the aioli on each slice of the toasted walnut bread.
3. Place the sliced turkey on one piece of the toast, and top with lettuce and tomato. Season.
4. Add the streaky bacon then place the other slice of toast on top to close the sandwich.
5. Cut in half on a slight bias, and skewer each side with a caperberry.
More on Chef McIntyre:
Executive chef David McIntyre has been an integral member of the Wolfgang Puck Fine Dining Group since joining in 1998 and has worked at Puck’s most high-profile, Los Angeles restaurants including Spago, CUT and WP24.
McIntyre began his career at the Culinary Institute of America, where he took classes in cooking principles and flavour dynamics. He then moved on to his first role as an apprentice to renowned chef Joachim Splichal at his fine dining restaurant Patina. From there he moved to Spago in 1997 where he met Wolfgang Puck and began what has become a strong culinary relationship. In 2006, he moved to CUT, Beverly Wilshire to help launch the first CUT restaurant as chef consultant.
Chef David opened his own successful restaurant, Crescent Heights Kitchen and Lounge in San Diego in 2007. He re-joined the Wolfgang Puck Fine Dining Group as executive chef at WP24 at The Ritz-Carlton, Los Angeles in 2010.
McIntyre was born and raised in Southern California, and he studied at the University of Washington earning a degree in Sociology. He relocated from the United States to South West London with his family in 2011 to launch CUT at 45 Park Lane which opened to critical acclaim.
More on CUT Restaurant:
CUT at 45 Park Lane is an American-style steak house. It is located in Dorchester Collection’s Mayfair hotel. It is Wolfgang Puck’s first restaurant in Europe and mirrors the award-winning original CUT in Beverly Hills, California. It is celebrating Thanksgiving on November 24, 2016. Enjoy dishes including roast turkey with mushroom stuffing and cranberry compote, sweet potato gratin and pumpkin-and-ginger cheesecake. From £95 for three courses. To book, call 020 7493 4545 or email restaurants.45L@dorchestercollection.com
Tel: +44 (0)20 7493 4545Email: restaurants.45L@dorchestercollection.com