Club Sandwich

Cooking time: 30 mins

SERVES: 2 (greedy chef portions)

Ingredients

- 1 Chicken Crown
- 8 Rashers of streaky Bacon
- 1/4 of a Hispy Cabbage head
- 2 egg yolks
- 25g Dijon Mustard
- 1 clove grated Garlic
- 1 clove of sliced garlic
- 1 sprig of Thyme
- 1 sprig of Rosemary
- 15g White Wine Vinegar
- 100g Olive Oil
- 100g Sunflower Oil
- 1/2 Lemon juiced
- 2 tomatoes
- 4 eggs
- 4 sliced of bread
- Salt & Pepper to taste

Method

- Remove the wishbone from the chicken crown and colour in a pan on a medium heat until beautifully golden brown.
- Add butter to the pan and baste the underside of the crown. Add your sliced garlic, rosemary & thyme before basting a little more.
- Place the crown on a tray and roast in the oven at 150ºc until cooked through. Then leave to rest for the same amount of time it was cooked before carving, slicing and seasoning with salt & pepper.
- In a large bowl, whisk together the egg yolks, mustard, grated garlic & white wine vinegar until fully combined. Slowly pour in both oils which whisking continuously until you reach a mayonnaise. Season with salt, pepper & lemon juice.
- Boil, peel and slice your eggs then leave to one side.
- Slice your tomatoes and season. Then slice the hips cabbage and mix with a little of the mayo.
- Using the same pan as the chicken crown (with all the left over fat) toast your bread slices until browned to your liking.
- Now you’re ready to build! Place a slice of toasted bread down and layer with the mayonnaise, cabbage, sliced tomatoes, egg and bacon. Spread mayonnaise across the top slice of bread, crown your sarnie with the chicken, close ... and enjoy!