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| Wildly successful Brit Chefs and brothers take time out from their restaurant empire to whip up a tasty Club Sandwich. That's Jeff on the left with Chris. |
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 December 2016, “Club Magazine” featured Chefs Jeff and Chris Gavin. Sadly, the Galvin’s Club sandwich is the final in a long series of club sandwiches created by famous chefs. It was a tasty run whilst in lasted.
Brothers Jeff and
Chris Galvin have created a foodie empire in London with their high-quality
French bistro restaurants, winning a Michelin star along the way. Here, Chris
tells Club magazine why he’s a fan of
the room-service staple, and shares the brother’s festive twist on the
sandwich, complete with turkey pastrami and pickled walnuts.
I
made a lot of Club Sandwiches when I worked at The Ritz. At the time, the hotel
was owned by the Cunard Line, and whenever the QE2 docked at Southampton, there
would be an influx of orders for Club Sandwiches from travellers staying at the
hotel. It was the same whenever the British Airways Concorde landed in London
from New York. The secret to the sandwich’s success was always to use freshly
boiled, free-range eggs, and chicken poached in copper stockpots. These pots
are great for cooking something long and slow for an even poaching.
Jeff
and I are big fans of the Club Sandwich. It’s a timeless classic and the
perfect pick-me-up when travelling. I’ve eaten them everywhere from Berlin to
Ile de Ré.
Chris
and Jeff recently opened their first restaurant outside a major city – Galvin
at Centurion – in St Albans. The Hertfordshire countryside retreat (which is
just a 20-minute train ride from St Pancras) serves the laidback but expertly
executed French cuisine, which has earned the brothers their Michelin stars.
Galvin Brothers Ultimate
Club Sandwich
(makes one sandwich)
Ingredients
3 slices of
bread
Butter (to
spread on the toast)
50g iceberg
lettuce, thinly sliced
1 tbsp of
good mayonnaise
3 rashers of
smoked streaky bacon
1 plum
tomato, sliced
100g sliced
turkey pastrami
1 egg
(boiled for nine minutes), sliced
1 tbsp
cranberry jelly or sauce
1 pickled
walnut, cut in half
2 olives
2 skewers
Method
1. Season
the chicken breast with the salt, pepper and thyme, then rub 1. Toast the bread
and spread butter on both sides.
2. Mix the
lettuce and mayonnaise together and spread evenly onto two of the slices of
toast.
3. Top one
slice with the bacon and tomato, and the other with the turkey pastrami, sliced
egg and cranberry jelly.
4. Stack
both pieces of toast on top of one another, top with the final slice of toast,
and trim off the crusts.
5. Slice
that sandwich in half into triangles. Put the pickled walnut and olive through
each skewer, and attach to each piece of sandwich. Serve with a side of
mixed-leaf salad and vegetable crisps.
MORE ON CHRIS AND JEFF GALVIN:
Set on 16
acres of gardens, this elegant Victorian country house hotel with
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