Bacon, egg, tomato and cheddar-garlic mayo club sandwich
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.
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Ingredients
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Imperial
Cheddar and garlic mayonnaise
- 3 free-range egg yolks
- 50g of cheddar, grated
- 2 tsp English mustard
- 1 tbsp of white wine vinegar
- 2 garlic cloves, chopped
- 500ml of sunflower oil
- Cornish sea salt to taste
Sandwich
Equipment
- Food processor or blender
Method
1
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
- 3 free-range egg yolks
- 2 tsp English mustard
- 1 tbsp of white wine vinegar
- 2 garlic cloves
- 500ml of sunflower oil
- 50g of cheddar, grated
2
When all the oil is incorporated stop the blender and add a little salt to taste. Set aside
- Cornish sea salt to taste
3
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
- 12 slices of bread
- 16 slices of smoked streaky bacon
- 4 eggs
- salt to season
- 3 tbsp of chives
- 80g of cheddar, shredded or sliced
4
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
- 4 tomatoes
- mixed herb leaves
5
Secure sandwiches with picks and cut into triangles to serve
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Bacon, egg, tomato and cheddar-garlic mayo club sandwich
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© Great British Chefs 2020