The ultimate club sandwich with chipotle mayo

The Ultimate Club Sandwich with Chipotle Mayo

Ingredients

Serves 1

• 2 pieces of sourdough, toasted
• 4 tbsp chipotle mayo
• 1 large beefsteak tomato, thinly sliced
• A handful of leftover roast chicken
• 3 rashers of streaky bacon, fried until crisp
• 2 leaves of baby gem lettuce
• A small handful of watercress leaves
• 1 pickled cucumber, to garnish (optional)

Method

Butter both pieces of toasted sourdough, then spread on some of the chipotle mayonnaise. Top with the thinly sliced tomato and a good grinding of black pepper. Top with the leftover roast chicken, crispy bacon, gem lettuce and watercress. Sandwich the top piece on bread on top and skewer on a pickled cucumber.

Pangrattato

Poor man's parmesan! The perfect way to use up leftover bread ends. Having a jar of pangrattato around is a great plot as it adds a delicious crunch to so many dishes. It is also easy to make a larger batch if you have bread getting stale as it keeps well in an airtight container. I normally make a small batch on the hob in a heavy bottomed pan, or a larger batch in the oven, spread out evenly on a baking sheet as you would croutons. The recipe here is for 200g bread but feel free to scale up or down. You could add more garlic, fresh herbs, lemon, chilli or pancetta.

Ingredients

• 200g stale bread, crusts and all
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp black pepper
• 1 tsp sea salt

Method

Preheat the oven to 180C or heat a large heavy-bottomed frying pan. Cut or tear the bread into small chunks. Add all the other ingredients and mix well with your hands. If cooking in the oven, spread out onto a large lined baking tray and bake for 20 minutes until crispy and golden or toast in the frying pan. Leave to cool before blitzing in a food processor in batches. Keep in a jar for up to 3 weeks.