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Classic Club Sandwich

Classic Club Sandwich

We were gifted a loaf of Gluten free  Tesco Seeded Bread which has been in the freezer for a few weeks. We also have the remains of a shop bought Roasted Chicken which was in the discount fridge at £2 and without needing to buy anything specially Sue went to work of a Club Sandwich. In a previous life these were quite a hit for a bunch of RAF ladies who regularly called in the Pub midweek.

Ingredients:-

3 slices of Bread per Sandwich
Cold Roasted Chicken
Crispy Bacon
Mayonnaise
Sliced Tomatoes
Lettuce

Method:-

(1) Lightly toast the bread.
(2) Spread Mayo on both sides of what is going to be the middle slice and one side of the remaining sliced.
(3) Build your Sandwich with a layer of Lettuce, Tomatoes, Bacon, middle Bread, Lettuce, Tomato, Chicken and finally Bread.
(4) Cut diagonally and push a skewer through both halves.

We simply had some hand cut Chips and Brown Sauce with ours.

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Blue Cheese Stuffed Pork Loin

Loin is one of the leanest cuts of Pork and has a bit of a tendency to dry out when roasted. But not if you stuff it! Also we’re more than happy to throw a few bits and bobs from the fridge at it if it’s wearing a yellow sticker….

Ingredients:-

Two tbsp Creme Fraiche
An Onion, finely chopped
Blue Stilton, crumbled
Garlic, minced
Mushrooms, finely sliced
Margarine
Fresh Parsley, chopped
DIY Garlic Butter (Margarine here)
Salt & Pepper

Method:-

(1) Sautee the Onion and Garlic in the Margarine until softened.
(2) Add the Mushrooms.
(3) Add the Parsley.
(4) Stir in the Creme Fraiche
(5) Season with Salt & Pepper.
(6) Simmer to reduce for 10 minutes.
(7) Put pockets in the Pork Loin.
(8) Spread the sauce in the pockets and add crumbled Blue Cheese.
(9) Rub Garlic Butter over the rind.
(10) Roast in a pre-heated oven at 180c for 40 minutes or until it’s cooked and the sauce is oozing out.

We served ours with roast Potatoes, Parsnips, Peas & Carrots, Yorkshire Puddings and lots of gravy.

 

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