Repulse Bay Hotel Club Sandwich

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My recipe for Repulse Bay Hotel Club Sandwich, also known as a Hong Kong Club Sandwich, is based on what I remember enjoying at the old hotel

My recipe for Repulse Bay Hotel Club Sandwich, also known as a Hong Kong Club Sandwich, is based on what I remember enjoying at The Repulse Bay Hotel Verandah Restaurant.

I have added the fried egg and sliced cheese, but if this is a step too far for your taste buds, then by all means revert back the original Club Sandwich as made famous in New York.

This sandwich recipe is taken from my book, Lavender & Lovage, but, I have changed it slightly from the published recipe.

I have swapped the white bread for healthier wholemeal bread, used reduced fat mayonnaise and bacon medallions in place of streaky bacon.

The end result is JUST as delectable as my original recipe, and it makes a fabulous luncheon dish when served with crisps.

Cold cooked chicken is always something I seem to have in the fridge, usually leftovers from a roast chicken sunday lunch.

However, you can use rotisserie chicken, which is available from most supermarkets, or cook a large chicken breast, allow it to cool before slicing it.

One thing I couldn’t replicate, was the little picks that the Repulse Bay Hotel used to use – I remember they had coloured cellophane on the top of them!

I have shared the original recipe in the recipe card, for those of you who prefer white bread and streaky bacon.

Whatever version you make, I hope you enjoy this clubhouse sandwich as much as we all do when I make them, Karen

The Original Repulse Bay Hotel

The Repulse Bay Hotel, Hong Kong, 1971. Image courtesy: www.scmp.com

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Recipe for Repulse Bay Hotel Club Sandwich

Yield:
1+

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
5 minutes

My recipe for Repulse Bay Hotel Club Sandwich, also known as a Hong Kong Club Sandwich, is based on what I remember enjoying at The Repulse Bay Hotel Verandah Restaurant.

I have added the fried egg and sliced cheese, but if this is a step too far for your taste buds, then by all means revert back the original Club Sandwich as made famous in New York.

This sandwich recipe is taken from my book, Lavender & Lovage, but, I have changed it slightly from the published recipe.

I have swapped the white bread for healthier wholemeal bread, used reduced fat mayonnaise and bacon medallions in place of streaky bacon.

The end result is JUST as delectable as my original recipe, and it makes a fabulous luncheon dish when served with crisps.

Cold cooked chicken is always something I seem to have in the fridge, usually leftovers from a roast chicken sunday lunch.

However, you can use rotisserie chicken, which is available from most supermarkets, or cook a large chicken breast, allow it to cool before slicing it.

One thing I couldn’t replicate, was the little picks that the Repulse Bay Hotel used to use – I remember they had coloured cellophane on the top of them!

I have shared the original recipe in the recipe card, for those of you who prefer white bread and streaky bacon.

Whatever version you make, I hope you enjoy this clubhouse sandwich as much as we all do when I make them, Karen

Ingredients

3 slices of Farmhouse style wholemeal bread, toasted on both sides
2 tablespoons low-fat mayonnaise
1 small tomato, thinly sliced
2 cooked smoked bacon medallions
4 whole lettuce leaves
4 slices of cooked chicken
Salt and pepper to taste
1 fried egg (optional)
2 thin slices of cheese (optional)

Instructions

1. Toast the bread and then start to make and assemble the club sandwich.

2. Spread the mayonnaise on one side of two halves of the toasted bread, and on both sides of the third slice of toasted bread.

3. Place one of the toasted pieces of bread on a plate, mayonnaise side up and lay 2 lettuce leaves and half of the tomato slices over the top, season with salt and pepper. Add the bacon medallions and then place the toasted bread that has mayonnaise on both sides on top of the bacon. (Add the fried egg if using in this layer)

4. Place the remaining lettuce leaves on top of the second toasted slice of bread, the rest of the sliced tomatoes, season to taste again with salt and pepper, then add the cooked chicken. (Add the cheese if using in this layer)

5. Place the third slice of toasted bread on top, press down firmly, and cut the sandwich into four quarters, securing them together with toothpicks if necessary.

6. Serve with fresh salad and crisps on the side.

Notes

From my book:

REPULSE BAY” TOASTED CLUB SANDWICH

3 slices of thick white bread, toasted on both sides
2 tablespoons mayonnaise
1 small tomato, peeled and thinly sliced
4 rashers of crispy cooked streaky bacon
4 whole lettuce leaves
4 slices of cooked turkey or chicken
Salt and pepper to taste
1 fried egg (optional)
2 thin slices of cheese (optional)

Toast the bread and then start to make and assemble the club sandwich.
Spread the mayonnaise on one side of two halves of the toasted bread, and on both sides of the third slice of toasted bread.
Place one of the toasted pieces of bread on a plate, mayonnaise side up and lay 2 lettuce leaves and half of the tomato slices over the top, season with salt and pepper. Add the rashers of bacon and then place the toasted bread that has mayonnaise on both sides on top of the bacon. (Add the fried egg if using in this layer)
Place the remaining lettuce leaves on top of the second toasted slice of bread, the rest of the sliced tomatoes, season to taste again with salt and pepper, then add the cooked turkey or chicken. (Add the cheese if using in this layer)
Place the third slice of toasted bread on top, press down firmly, and cut the sandwich into two halves or four quarters, securing them together with toothpicks if necessary.
Serve with fresh salad and crisps on the side.