CHICKEN AND HAM (CLUB) SANDWICH

Ingredients

• 3 thin slices white bread (Standard sandwich loaf sliced thinly; use a bread knife for even slices if pre-sliced bread is unavailable.)
• 1 to taste butter (Use softened butter so it spreads easily on the hot toast without tearing.)
• 2 leaves lettuce leaf (Use large, crisp leaves such as iceberg or cos/romaine so they lay flat on the bread.)
• 1 to taste mayonnaise dressing (Use store-bought or homemade mayonnaise. Enough to coat both lettuce leaves generously.)
• 1 to taste, sliced cold roast fowl (Use pre-cooked, cooled roast chicken. Slice thinly against the grain. Breast or thigh meat both work well.)
• 1 to taste, thin slices broiled ham (Broiling (grilling under high heat) adds a lightly charred flavour. Use deli ham slices and briefly grill or pan-fry if starting from raw ham slices.)
• 1 pickle dill pickle (Slice lengthwise into thin planks (spears) for the garnish. A standard whole dill pickle works well.)

Instructions

1. 1Place all three thin slices of white bread into a toaster or under a grill (broiler). Toast until each slice is golden and crisp on both sides. This gives the sandwich structure and prevents it from going soggy. Remove from the toaster carefully — the slices will be hot.
2. 2While the toast is still warm, lightly butter all three slices on one side using softened butter. Use a spreading knife and apply a thin, even layer — the butter should melt slightly into the warm surface. Set all three slices butter-side up on a clean board or plate.
3. 3Take two lettuce leaves and dip each one into mayonnaise dressing, turning to coat both sides lightly. Alternatively, use a spoon or pastry brush to spread mayonnaise over each leaf. The mayo acts as both dressing and a moisture barrier to keep the bread from becoming soggy. Set the coated leaves aside on a plate.
4. 4If you are starting with raw ham slices, place them on a grill rack or oven tray and broil (grill) under a high heat for 1–2 minutes per side until lightly cooked through and slightly charred at the edges. If using pre-cooked deli ham, a quick 30-second pass under the grill on each side is sufficient to warm and lightly char it. Remove and set aside on a plate lined with kitchen paper to absorb any excess fat.
5. 5Take the first (bottom) slice of buttered toast and lay it butter-side up on your board. Place one mayonnaise-coated lettuce leaf flat on top of it, arranging it so it covers the bread without hanging off too far. On top of the lettuce, arrange your slices of cold roast fowl in an even layer, covering the lettuce as fully as possible. Thin, even slices are easier to eat and prevent the sandwich from toppling.
6. 6Place the second slice of buttered toast on top of the chicken layer, butter-side up. Press down gently to anchor the layers. Then lay the second mayonnaise-coated lettuce leaf flat on top of this middle toast slice. The middle slice of toast acts as the divider between the two fillings and gives the club sandwich its characteristic three-layer structure.
7. 7Lay the broiled ham slices evenly on top of the second lettuce leaf. Arrange them to cover the surface of the bread. Then place the third and final slice of buttered toast on top, butter-side down (so the butter faces the ham). Press down very gently with the flat of your hand to hold everything together.
8. 8Place the dill pickle on your chopping board. Using a sharp knife, slice it lengthwise into thin planks (sometimes called pickle spears or fans). Arrange these pickle slices on top of the sandwich as a garnish. They add a bright, tangy contrast to the rich chicken and ham. The sandwich is now ready to serve. For easier eating, you may cut the sandwich diagonally into two triangles using a sharp serrated bread knife, and secure each half with a cocktail stick if needed.