A Hefty Clubhouse Sandwich
An afternoon trip to our usual snack spots at work often leads to overindulging in sweets, junk food, or worse, both. There are healthier alternatives, of course; but the price tag is unreasonably hefty for the featherlight serving that comes along. The taste is neither exemplary, to say the least. And so I resort to what I do best: prepare my own meals.
This clubhouse sandwich grabs every opportunity to fill a grumbling stomach. Instead of using just plain mayonnaise, homemade chicken spread holds the layers together, which not only helps in making each element stay in place, but also ensures a meatier and heartier afternoon meal. The chicken mayo mixture is also infused generously with finely chopped onions, rendering a unique crunch and irresistible sweetness and that everybody loves. The tomatoes and lettuce, along with the onions, bring the freshness to a higher notch. Lastly, not only does using wheat bread make the sandwich healthier, but also, more filling—making this not just perfect for an afternoon fix but also, for breakfast and perhaps, even for light dinner.
P.S. You can enjoy more clubhouse sandwiches after the initial toil in the kitchen—you’ll have around two cups of the homemade chicken mayo spread with this recipe. Store in a tightly-sealed jar or container in the fridge for up to two weeks.
Another P.S.: Make sure to layer your sandwich carefully—seeing the burst of color at the middle makes it as appetizing as it is appealing!
- ½ kilo chicken breast, skins on and bones in
- 4 medium-sized red onions, finely chopped
- 1¼ cups mayonnaise
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon pepper
- 3 slices of wheat bread
- 1 slice of cooked ham
- 2 sheets of pre-sliced cheese
- 2 slices of tomatoes
- 1 leaf of lettuce
- Place the chicken breast in a pot. Pour enough water so that the chicken is fully submerged into the liquid.
- Bring the water to a boil. Reduce to a simmer and continue cooking the chicken until it is no longer pink and cooked through, about 20 minutes.
- Shred the chicken once it is cool enough to handle (long shreds are ideal).
- Place the shredded chicken into a bowl, and add the mayonnaise and finely chopped onions. Mix thoroughly.
- Season with salt, pepper and sugar.
- Take a slice of wheat bread and spread 1½ spoonfuls of the chicken mixture on the surface.
- Arrange the tomato slices and the lettuce on top.
- Take another slice of the bread and spread 1 spoonful of the chicken mixture on one side.
- Place the bread on top of the layer of tomatoes and lettuce, chicken spread side down. This will "glue" the second layer onto the first.
- Spread another 1½ spoonfuls of the chicken mixture on the other side of the second layer.
- Place the ham and the cheese slices on top.
- Take the last slice of wheat bread and spread 1 spoonful of the chicken mixture on one side. Place the bread on top of the layer of ham and cheese, chicken spread side down.
- Slice the assembled sandwich diagonally into half. Serve.
I often boil my chicken with aromatics such as ginger, green onions or both, but this is optional.
Once cooked, break the chicken into big chunks with your hands to let it cool faster.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!