The Ultimate Club Sandwich with Brioche Toast
AD| If I had to decide on a favourite sandwich it would have to be the club. Heck, the club sandwich would probably be in my top 5 all time foods.
There’s just something about the layers of chicken, bacon, lettuce and tomato all sandwiched between three layers of toasted bread that’s been slathered in Hellmanns Mayonnaise that, in my humble opinion, makes the perfect sandwich. We’re going extra bougie here, roasting tomatoes and making by own brioche, but with a sandwich this good, it deserves the best.
The finishing touch, is a perfectly fried egg, with a hole cut out of the top for the yolk and then dunked seductively into some Hellmann’s Roasted Garlic Mayonnaise.
The brioche:
For the starter:
- 2 tablespoon bread flour
- 6 tablespoon water
For rest of the brioche
- 120ml milk
- 2 tablespoons honey
- 1 large egg
- 300g strong bread flour
- 1 sachet (7g) fast action dried yeast
- 30g unsalted butter
- 1 teaspoon salt
- 1 egg – beaten (for the glaze)
You will need 1 x 2lb loaf tin which should be greased and lined.
MAKE THE STARTER
To make the starter put water and flour in a small sauce pan and mix until smooth, then place the pan on a medium to low heat.
Warm the roux gently, stiring all the time, until it thickens. You should see trails left by the spoon as you stir it. Set the pan aside to cool.
Meanwhile place the milk and butter into a jug and microwave gently until the butter melts. Set aside to cool. Both the roux and milk must be lukewarm at the most before you start to make the bread.
Once they are cool, pour the buttery milk into the starter roux, add the egg and the honey and stir together until all the liquids have combined.
Measure out the remaining ingredients into a large bowl and pour in the tangzhong. Mix all the ingredients together then knead, either in a stand mixer or by hand. This should take no more than 10 minutes or until the dough is no longer sticky.
Transfer to a lightly oiled bowl or tuppaware container. Cover and leave to rise in a relatively warm place until doubled – roughly 1 hour.
FORMING THE LOAF
Once it has risen, knock back the dough, divide into three pieces. Set the other pieces to one side and roll one piece into a tight ball. I do this by flattening out the ball first, then gather in the sides of the ball to the middle, then flip the ball over and scoop the sides inwards to create a neat and tight ball. Place the ball into the loaf tin. Repeat with the other balls.
Cover and leave to rise again until the loaf is just reaching the top of the pan. Preheat oven to 175C / 350F. Lightly beat the egg and brush the top of the loaf with egg wash.
Bake the loaf for approx 30 minutes until golden brown. Turn onto a cooling rack to cool before slicing.
For the filling:
- pan-fried chicken breast
- Crispy bacon
- Roasted tomatoes
- Lettuce – shredded
- Avocado – sliced
- Hellmann’s Mayonnaise
- Hellmann’s Garlic Mayonnaise
- 1 egg – fried sunny side up with a runny yolk
Brush the chicken breast with mayonnaise and then pan-fry until perfectly cooked. Set aside
Lay the tomatoes onto a roasting tin, drizzle with olive oil and season with rosemary – roast gently for 30 mins until soft. – set aside
Lay the bacon rashers onto a baking tray and roast for 25 mins or until super crispy – set aside
Cut three wedges of brioche and toast or griddle in a pan. Slather two layers with Hellmann’s mayonnaise and one layer with Hellmann’s Garlic Mayonnaise. Layer the sandwich with the lettuce, roasted tomatoes and bacon on one half and avocado, chicken and top the top layer with an egg. Cut a hole in the top slice of bread for the egg yolk to leach through.
For more bread recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
