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Club sandwich with roast chicken and Bloody Mary mayo

Katrina Meynink
Katrina Meynink

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Quality controlled: Roast chook Bloody Mary club sandwich.
Quality controlled: Roast chook Bloody Mary club sandwich.Katrina Meynink

The cavernous space that lies between good and bad club sandwiches is a culinary atrocity. So it's best to make one yourself so you can have a quality assured club. And this version, with a dash of Bloody Mary for heat and spice and all things nice, is worth adding into your sandwich repertoire.

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Ingredients

  • 1 butterflied chicken, bones removed (ask your butcher to do this)

  • 3 tbsp olive oil

  • 8-10 slices pepperoni

  • 6-8 brioche buns, lightly toasted

  • 1-2 kumato tomatoes, sliced (or any ox-style fleshy tomato)

  • 2 cups mixed lettuce leaves

  • 6-8 slices prosciutto

Bloody Mary mayo

  • ½ cup mayonnaise, plus an extra ½ tbsp per bun to serve

  • 1 tsp Tabasco sauce

  • 1 tsp worcestershire sauce

  • ½ tbsp tomato paste

  • pinch ground celery seeds

  • dash of hot sauce (optional)

Method

  1. Step 1

    Preheat the oven to 190C fan-forced (210C conventional). Add the chicken, olive oil and pepperoni slices to a roasting dish, rubbing the chicken all over with the oil to ensure even golden-touched cooking and that it doesn't stick to the bottom of your dish. Season generously with salt flakes and pop in the oven for 45 minutes.

  2. Step 2

    While the chicken is cooking, make the Bloody Mary mayo by whisking the ingredients together in a bowl. (Add the dash of hot sauce here if you love heat.)

  3. Step 3

    Remove the chook from the oven, it should be golden, crisp and cooked through, and the pepperoni pieces lovely and crisp, even a little charred in spots. Allow the chicken to cool, then when you can bear to touch it, coarsely tear into pieces.

  4. Step 4

    Smear the base of a bun with the plain mayo then top with a dollop of Bloody Mary mayo. Add some chicken and a few pieces of pepperoni. Add the tomato, lettuce and prosciutto then top with the other bun half. Repeat with remaining buns and ingredients. Best served warm.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/club-sandwich-with-roast-chicken-and-bloody-mary-mayo-20220919-h26j82.html