A hotel classic recipe. Stick whatever you want in this club sandwich, here’s the combination I tend to go for.
- 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.
- Thinly slice the chicken off a pre-cooked breast or cold roast chicken left-overs.
- Put the bacon under a hot grill for 2 minutes per side or until coloured and starting to crisp up.
- Remove the bacon to kitchen towel.
- 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.
- 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.
- 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.