Club Sandwich

I recently made my first visit to Café Morso, a newly opened café bar in the square of the beautiful village of Alvechurch, just a few miles out of Birmingham (below). What struck me immediately, was that unless cafés like this gets the support they deserve, they will end up being replaced with a Costa or a Starbucks, and that would be a great pity. The UK needs more of these independent food and drink outlets, so that the big chains don't take over the entire British café market. It is not like this in the rest of Europe where there are owner -run cafés and bars serving 'real' home-made food on every corner.

Tasty, beautifully presented and efficiently served lunches were thoroughly enjoyed by my wife and myself at Café Morso - mussels for her and a Morso Club Sandwich for me. My 'Club' on freshly toasted brown bread, was well stacked with chicken, bacon and tomato and the accompanying salad leaves in balsamic vinegar, a lovely addition.

Why not try making a Club Sandwich for yourself this weekend? This is an American sandwich, traditionally with three layers of white bread with turkey, but you can use brown bread and chicken if, like me, you prefer.

Ingredients: (serves 2)
6 rashers of bacon
6 slices of bread
6tbs mayonnaise
8 lettuce leaves
2 tomatoes - thinly sliced
2 slices of cooked turkey (or chicken)
salt and pepper

  • Cook the bacon in a large frying pan for 5-7 minutes, turning once, until crisp on both sides, then drain on kitchen paper.
  • Toast the bread on both sides, then spread one side of each slice with one tablespoon of mayonnaise.
  • Put two lettuce leaves on each of two slices of toast and sprinkle with salt and pepper.
  • Put one slice of turkey (or chicken) on top of the lettuce on each sandwich base, then top with another slice of toast, with the mayonnaise facing up. Put the rest of the lettuce leaves on top and add the tomato slices, then the crispy bacon.
  • Cover with the other two slices of toast, mayonnaise side facing down.
  • Leave the sandwiches whole, or cut into four triangles, and pierce with long toothpicks for the American diner look. 


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