Bacon, egg, tomato and cheddar-garlic mayo club sandwich

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The classic BLT sandwich is given an extra flavour punch thanks to the cheddar and garlic mayonnaise in this recipe from Nathan Outlaw. Serve this bacon sandwich with a side of chips or a salad for a great lunchtime meal.

First published in 2015




Cheddar and garlic mayonnaise


  • 16 slices of smoked streaky bacon
  • 12 slices of bread
  • 80g of cheddar, shredded or sliced
  • 4 eggs, hard boiled and thinly sliced
  • salt to season
  • 3 tbsp of chives, chopped
  • 4 tomatoes, thinly sliced
  • mixed herb leaves, such as flat-leaf parsley, basil and coriander


  • Food processor or blender


To begin making the sandwich, prepare the cheddar and garlic mayonnaise by placing the egg yolks into a food processor with the cheese, mustard, vinegar and garlic. Blend for 1 minute and then slowly pour in the oil whilst the processor is running
When all the oil is incorporated stop the blender and add a little salt to taste. Set aside
For the sandwich, cook the bacon slices in a frying pan until crisp. Toast the slices of bread, with 4 slices toasted with shredded or sliced cheddar on top. Season the hard boiled eggs with salt to taste. Stir the chives into the cheddar and garlic mayonnaise
To assemble the sandwich, spread 4 slices of toast with a layer of mayonnaise. Top with half the egg, tomato, bacon and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and finish with the slices of cheese on toast
Secure sandwiches with picks and cut into triangles to serve
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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