Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Barbecue
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Barbecue
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

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

by
Nathan Outlaw
Bacon, egg, tomato and cheddar-garlic mayo club sandwich

PT20M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Cheddar and garlic mayonnaise

Sandwich

  • 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
print recipe
shopping List

Equipment

  • Food processor or blender

Method

print 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
2
When all the oil is incorporated stop the blender and add a little salt to taste. Set aside
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
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
5
Secure sandwiches with picks and cut into triangles to serve
Share recipe
Nathan Outlaw
Nathan Outlaw

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

You may also like

Bacon, egg, tomato and cheddar-garlic mayo club sandwich
Comfort food
Recipe Collection
Brunch recipes
Recipe Collection
egg sandwich
Recipe Collection
Smoked eel sandwich with onion pickle
by Jeremy Lee
Boxing Day turkey toastie
by Alyn Williams
Cook school confidential: cooking with bread
by Great British Chefs
The 15 best sandwich shops in the UK
by Great British Chefs
How to make the ultimate sandwich
by Tom Shingler
Our best ever sandwich recipes
by Great British Chefs
xxx
by The Xandwich
Toasted sandwich recipes
Recipe Collection
How to turn your Christmas leftovers into incredible toasties
by Ella Timney
Garlic Mushroom Toastie
by Helen Graves
Croque madame
by Nancy Anne Harbord
Nathan Outlaw
Restaurant Nathan Outlaw
Fish finger BLT
by Galvin brothers
Free-range turkey BLT
by Matthew Tomkinson
Fish finger roll
by Nathan Outlaw
British summer recipes
Recipe Collection
Classic British recipes
Recipe Collection
British dessert
Recipe Collection
8 of the best brunches in London
by Hannah Melvin
Leftover Turkey, cream cheese and mizuna sandwich
by Steve Smith
Pain perdu with coffee cream and pears
by Peter Coucquyt
French Toast and Vanilla Raspberry Compote
by Karen Burns-Booth
Top 5 brunch recipes to woo your lover
by Izzy Burton
Five things to have on toast
by Great British Chefs
Pappa pomodoro (Tuscan bread soup)
by Luke Holder
Great British Chefs Cook School
How to put together the ultimate afternoon tea at home
by Great British Chefs
Mind to menu: Jeremy Lee’s smoked eel sandwich
by Tom Shingler
Bacon
Recipe Collection
10 sensational recipes that put bacon in the spotlight
by Great British Chefs
Almond butter and smashed raspberry stuffed French toast
by Bettina Campolucci Bordi
Nathan Outlaw
Recipe Collection
Ingredient focus - grouse
by Sally Abé
Game on: a guide to Britain’s wild birds
by Katie Smith
Tastes of the nation: how does British food fare in Paris?
by Hugh Thomas
PUBLIC SERVICE ANNOUNCEMENT: recipes now in imperial measurements
by Great British Chefs
Restaurant Nathan Outlaw
Nathan Outlaw
Outlaw's Fish Kitchen
Nathan Outlaw
10 of our favourite breakfast recipes
by Great British Chefs
Cooking for a crowd
by Great British Chefs
Sandwich
Recipe Collection
Chicken salad sandwich
by Cristina Bowerman
Mushroom sandwich with pine nuts, raisins and capers
by Cristina Bowerman
Pastrami tongue sandwich
by Cristina Bowerman
Acquacotta
by The Kitchen with Great Italian Chefs
Pappa al pomodoro
by The Kitchen with Great Italian Chefs
Italian recipes, British produce
by Tom Shingler

NAVIGATE

Home > Recipes > Sandwich

© Great British Chefs 2019