Club Sandwich

A hotel classic recipe. Stick whatever you want in this club sandwich, here’s the combination I tend to go for.


  1. Toast 3 slices of bread. They want to be a bit crispy and coloured but don’t over-do it or they’ll taste too dry and snap around your fillings. Remove them from the toaster. Use a serrated knife to cut the crusts off neatly. Prop each slide up individually to avoid toast sweat.
  2. Thinly slice the chicken off a pre-cooked breast or cold roast chicken left-overs.
  3. Put the bacon under a hot grill for 2 minutes per side or until coloured and starting to crisp up.
  4. Remove the bacon to kitchen towel.
  5. Heat a small frying pan. Add a glug of olive or your oil of choice. When good and hot, crack the egg on the side of the pan, pull the crack apart and let the egg slip into the hot fat. Spoon a bit of fat over the egg to help set the yolk or put a lid on the pan for a minute so the steam can help to set it (this method dulls the colour a bit). Turn off the heat when the egg is done.


  1. Sit one slice of toast on a plate or board. Spread it thinly with mayo. Add a little coleslaw, a leaf or two, a slice of chicken, one slice of bacon, halved, a very thin tomato slice.
  2. Spread mayo thinly over both sides of the next bit of toast. Sit it on top of the first layer of filling. Repeat the layering. Finish with the fried egg. Prop the top toast on top.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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