MACKEREL CLUB SANDWICH
Great for an indulgent lunch, this club sandwich is like a big mackerel salad piled high between slices of sourdough. Use flaked smoked mackerel if you prefer
Provided by Tom Kerridge
Categories Lunch, Supper
Time 40m
Yield Serves 2-4
Number Of Ingredients 13
Steps:
- To make the tartare sauce, mix the dill, capers, gherkins, lemon zest, mayo and horseradish together and set aside. Can be made a day ahead and chilled.
- Heat the grill to high. Grill the bacon for 8-10 mins, turning halfway, until crisp. Remove from the tray and keep warm. Lay the mackerel skin-side up in the bacon fat, drizzle the skin with a little olive oil and season with salt, then grill for 5 mins until the skin is crisp and the flesh can be flaked.
- Slice the eggs and lightly toast the bread, then spread the tartare sauce over four of the slices. Lay the bacon, egg and sliced tomato on two of the mayo-covered slices, then lay the warm mackerel and lettuce on the other two. Stack the mackerel slices on the bacon slices and top off with the final slice of toasted bread on each, press down gently and carefully halve the sandwiches and use cocktail sticks to hold them together, if you like. Serve immediately for four as a light lunch or a big lunch for two.
Nutrition Facts : Calories 702 calories, Fat 55 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium
CLASSIC CLUB SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 main-course servings.
Number Of Ingredients 10
Steps:
- Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
- To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
- Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
- Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.
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