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| Holiday decorations inside Pale Hall in North Wales, where Michelin-starred chef Michael Caines rules the kitchen. |
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 October 2016 edition “Club Magazine”
featured Chef Michael Caines. Here’s his
ultimate Club Sandwich:
Michelin-starred chef, Michael Caines has cooked for the
Prime Minister at 10 Downing Street, was awarded AA Chef’s Chef of the Year in
2007 and received an MBE in 2006 for services to the hospitality industry.
Following the recent opening of his latest restaurant at Palé Hall in North
Wales, in collaboration with the hotel’s owners, he shares his signature twist
on the classic sandwich.
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| Pale Hall is a stunning country manor in Wales that has been turned into a classic hotel, which showcases a world class restaurant. |
Michael
says, “The best Club Sandwich I’ve eaten was at The Rivoli Bar in The Ritz.
Most people visit the hotel for afternoon tea, but I go for this sandwich.
Executive chef John Williams has got it spot on – succulent chicken, crispy
bacon. It never disappoints.”
Chef Caines
adds that a great Club Sandwich is a combination of ingredients that satisfies
all tastes and palates. “I almost think of it as an all-day breakfast in a
sandwich.”
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| Michelin Star awardee Chef Michael Caines |
The key is
crispy bacon, juicy chicken and great bread. “I like to use whole meal to add
nutritional value to the dish. My ultimate Club Sandwich would be a
triple-stacked version, with maple-smoked bacon, corn-fed chicken, a mix of
mayonnaise and Dijon mustard, and toasted whole meal bread.”
Michael Caines
ultimate Club Sandwich
(makes one sandwich)
Ingredients
1 chicken breast
from a corn-fed chicken
Salt
and pepper
1 sprig of
fresh thyme
1 clove of
garlic
A
knob of butter
4 rashers of
streaky, maple-smoked bacon
1 large egg
3 slices of
whole meal bread
1 tbsp good
quality mayonnaise
1/2 tbsp
Dijon mustard
3 pieces of
iceberg lettuce
1 large
tomato, sliced
Method
1. Season
the chicken breast with the salt, pepper and thyme, then rub with the garlic
and butter.
2. Place the
chicken in a baking tray with a few drops of water. To keep the meat succulent,
cover with foil and place in the oven for 15-20 minutes, until cooked through
but still moist. If unsure, use a meat thermometer to check.
3.
Meanwhile, place the streaky bacon under the grill until it is crispy but not
burnt.
4. Hard boil
the egg for seven minutes, then slice and set aside.
5. Evenly
slice the bread and toast.
6. Carve the
chicken breast lengthways.
7. Combine
the mayonnaise and mustard in a small bowl.
8. To build
the sandwich, spread the mayonnaise mix on the first piece of toast, before
adding a piece of lettuce, a slice of tomato and some of the hard-boiled egg.
9. Add a
couple slices of chicken, followed by some bacon.
10. Place
another slice of bread on top, having spread the mayonnaise mix on both sides.
Then repeat the stacking of ingredients.
11. Top with
the final slice of bread, spread on one side with the mayonnaise mix, before
cutting the finished sandwich into triangles.
WHERE TO FIND MICHAEL
CAINES:
Set on 16
acres of gardens, this elegant Victorian country house hotel with a grand
entrance hall is 3 minutes' walk from the River Dee and 4.6 miles from the
market town of Bala in Snowdonia National Park.
Traditional
rooms with antique furnishings feature en suite bathrooms. Some have
fireplaces, sitting areas, bay windows and/or whirlpool baths; many offer
canopied or half-tester beds.
Free
breakfast is served in a formal restaurant, which also offers British and
French cuisine for lunch and dinner, plus afternoon tea. Ornate function rooms
are available, including 1 with 2 marble fireplaces and another with a
hand-painted dome ceiling.
Address:
Palé Estate, Llandderfel, Bala LL23 7PS, United Kingdom
Phone: +44
1678 530285
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