International food expert Ken Hom keeps his Club Sandwich simple

Food • November 2015

The Club Sandwich

Ken Hom


Chef, author and TV presenter Ken Hom has worked and eaten at many of the world’s best hotels and restaurants during his culinary career. Yet despite eating Club Sandwiches (with plenty of twists) across the globe, he maintains that simplicity is the key. He shares his own recipe with The Club

From my experience working behind the scenes, all good hotels strive to serve the best possible Club Sandwich, especially when it’s on their room service menu. It may be the only thing someone eats while they’re staying – so you want to make it good.

As a traveller, I’ve eaten Club Sandwiches all over the world – from the Mandarin Oriental, Bangkok to Le Manoir aux Quat’Saisons in Oxford. However, my all-time favourite is at The Dorchester in London. It ticks all the boxes, and I like to pair it with a glass of Laurent-Perrier Rosé Champagne.

The secret to the perfect Club Sandwich is the mayonnaise – it should be fresh. For my own twist, I’d make sure all the sandwich elements were as crisp as possible, from the bread and bacon to the lettuce.

Ken Hom’s Club Sandwich, with bite

Ingredients (makes one sandwich)

For the sandwich:

2 organic chicken thighs

5 tbsp teriyaki sauce

2 tbsp homemade mayonnaise (see below)

1 bunch of spring onions, chopped finely

1 handful of chives, chopped finely

1 pinch of chilli flakes

4 rashers of streaky bacon

4 slices of good-quality bread

1 tsp truffle salt

1 pinch of pepper

1 large, ripe tomato, sliced

2 leaves of cos lettuce

For the mayonnaise:

2 free-range egg yolks

1 tsp Dijon mustard

500ml olive oil

1-2 tbsp white wine vinegar

½ lemon

1 pinch salt


1. Marinate the chicken thighs in teriyaki sauce overnight.

2. Place the chicken thighs into a slow cooker for 4-5 hours until the meat is tender.

3. Remove chicken from the oven and leave to rest for 10 minutes.

4. To make the mayonnaise, whisk the ingredients together slowly, starting with the egg yolks and mustard.

5. Combine the mayonnaise with the spring onions, chives and chilli flakes.

6. Cook the bacon to a crisp under a hot grill.

7. Toast the bread until crisp.

8. Sprinkle the truffle salt and pepper over the tomatoes.

9. Slice the chicken.

10. Spread all the toast slices with mayonnaise and add a tomato slice to each.

11. Add the chicken and bacon to each layer and season.

12. Then add a cos leaf to each layer and top with the final piece of bread.

13. Serve with crisps.


Ken’s favourite Club Sandwich is at The Dorchester in London

This article has been tagged Food + Drink, Opinion