BOSTON CLUB SANDWICH

Ingredients

• 3 rounds (cut with a cake cutter) brown bread (Enough slices to cut at least 3 rounds using a cake or biscuit cutter)
• 1 to taste butter (Softened, for spreading lightly on each bread round)
• 0.5 pound cold boiled mutton (Already cooked and fully cooled; leftovers work perfectly)
• 1 dash salt (A small pinch)
• 1 dash pepper (A small pinch of ground black pepper)
• 2 tablespoons olive oil or melted butter (Use one or the other, not both; olive oil gives a lighter flavour, melted butter a richer one)
• 1 small crisp lettuce heart (The tender inner leaves of a head of lettuce; should be very crisp and fresh)
• 1 to taste mayonnaise dressing (Enough to generously coat the lettuce heart)
• 1 slice tomato (Cut into a round slice of even thickness, approximately 5mm thick)

Instructions

1. 1Lay your slices of brown bread flat on a clean chopping board. Using a round cake cutter or biscuit cutter, press firmly down to cut 3 even rounds from the bread. Spread a thin, even layer of softened butter over one side of each round. Set them aside on a plate.
2. 2Place the cold boiled mutton on your chopping board and chop it finely with a sharp knife until you have small, even pieces with no large chunks. Transfer the chopped mutton into a mixing bowl. Add a dash of salt, a dash of pepper, and 2 tablespoons of olive oil (or melted butter). Stir everything together until the mutton is evenly coated. Taste and adjust seasoning if needed.
3. 3Take the small crisp lettuce heart (the tender inner leaves of the lettuce) and dip it into the mayonnaise dressing, turning it to make sure it is well coated on all sides. Alternatively, spoon a generous amount of mayonnaise dressing over the lettuce heart. Set it aside briefly while you assemble the sandwich.
4. 4Place one buttered bread round (buttered side up) on your serving plate or clean board — this is your base. Lay the mayonnaise-coated lettuce heart on top of it, centring it on the round. Next, place a single, even slice of tomato directly on top of the lettuce. Now place the second buttered bread round on top of the tomato, with the buttered side facing up, forming the middle layer.
5. 5Spoon the prepared mutton mixture evenly over the top of the middle bread round, spreading it out towards the edges. Place the third and final buttered bread round on top of the mutton mixture, buttered side down, so the outside of the sandwich top is plain. Press gently but firmly with your palm to compact the layers together and help the sandwich hold its shape. Serve immediately.