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| Tate Modern’s head chef, Tony Martin (pictured with pastry chef Bronwen Rolston), a dynamic duo, who never tire of the Club Sandwich |
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 September 2016 edition “Club Magazine” featured Chef
Tony Martin from the Tate’s new contemporary museum in London.
Following the long-awaited opening of
Tate Modern Switch House, The Club asked Tony Martin, head chef at the Tate
Modern Restaurant, for his creative take on the classic bite
There’s
nothing better than a freshly made Club Sandwich to make someone’s day. It’s a
great snack to eat while watching a film or having a lazy day with friends in
the garden.
I made my
first Club Sandwich at Brasserie Roux in Sofitel St James, London, while
working in the larder section. Most recently, I’ve been making them at the Tate
Modern for the new bar menu tasting. They’re really popular. The key is to use
fresh, seasonal ingredients and focus on excellent presentation.
I recently
travelled to Dubai and was pleased to see a Club Sandwich in the BA Business
lounge. It’s a meal in itself and certainly doesn’t deserve its reputation as
being dull. It can be so versatile if you experiment with the ingredients – how
could you get bored with that? Every chef likes to have a twist on the classic.
Mine would be to use grilled trout, citrus avocado, roasted shallots and an
heirloom tomato chutney.
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| Fresh trout makes a delicious alternative in Tony’s ‘modern’ take on the Club Sandwich |
Tony Martin’s Club
Sandwich
(makes one sandwich)
Ingredients
180g trout
from a chalk stream
60g fresh
ripe avocado
5ml fresh
lemon juice
40g frisée
endive
Three slices
fresh sourdough bread
For the tomato chutney:
35g heirloom
tomatoes
35g caster
sugar
18ml white
wine vinegar
Pinch of
black pepper
2 x large
banana shallots, one diced
Pinch of
salt
2 sprigs of
fresh thyme
Method
1. Season
and grill the trout, place on a hot grill to bar mark. Cook completely or until
internal temperature of fish reaches 68-70°C. Allow to cool and reserve for
later.
2. Make the
chutney by combining the heirloom tomatoes, sugar, vinegar and the diced
shallot in a pan over a medium heat. Allow to cook down gently, stirring every
now and again, until it becomes a sticky chutney type consistency. Set aside.
3. Remove
the outer skin from the avocado and slice into lengthwise pieces. Squeeze over
lemon juice, cover with clingfilm and refrigerate until needed.
4. Tear the
frisée endive into small pieces, wash in cold water and allow to dry.
5. Gently
peel and halve the other shallot, place in an oven (165-175°C) with salt, oil
and a bit of sugar and thyme, and cook until lightly browned and soft to the
touch.
6. Slice the
sourdough bread into medium slices and lightly toast until crisp.
7. Spread
the tomato chutney evenly on one side of two slices of bread, and both sides of
the remaining slice.
8. Layer
endive, shallot and avocado on the bottom slice of bread, top with pieces of
trout and cover with the middle slice.
9. Repeat
the layering and top with the remaining slice of bread.
10. Slice
the sandwich in half, secure each piece with a skewer and serve.
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| View from the Restaurant at Tate Modern Museum, London |
Note: for your very own copy of "The Club Magazine" simply book a flight on http://www.britishairways.com/
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