3 small tomatoes
8 teaspoonfuls of Papadimitriou hot Kalamata mustard
2 chicken fillets sliced in two lengthways
a little olive oil
12 slices of yeast bread
freshly ground black pepper
Heat a little olive oil in a non-stick frying pan and cook the chicken fillets (sliced horizontally so that they cook faster) until done.
Wash the lettuce leaves well and tear into large pieces.
Take the first slice of bread, spread it with mustard, and then layer the tomato and lettuce leaves on top.
Add salt and freshly ground pepper.
Next spread the second slice with mustard, place it on top of the first, and add the chicken with a little mayonnaise and lettuce leaves.
Top the Club Sandwich with one last slice of bread.
Cut the sandwich diagonally with a serrated knife into four pieces and secure each section with a toothpick. Serve with fresh French fries and beer as preferred.
This Club Sandwich is very simple to make with low cost ingredients and is suitable for cafes, sandwich bars and bistro restaurants.
Egg, sliced cheese and bacon can also be added.