Club sandwich

We go all out with this recipe and of course, it's not necessary for you to do the same.

Basically, you can make do with store-bought toast bread, fried bacon, and 2 chicken breast fillets fried for 4-6 minutes on each side.

The homemade bread, sous vide preparation, partitioning of the chicken, and separately cooked chicken skin are "just" things that make the dish even more unique.

 

Mix yeast, sugar, coarse salt, oil, and water in a bowl - perhaps in a stand mixer.

Add the flour a little at a time until the dough is smooth and elastic.

Let the dough rise for 30 minutes under shower caps or cloths.

Grease the sandwich loaf form and the lid with plenty of butter - this prevents the bread from sticking to the form.

Place the dough on the table and knead it well.

Roll it up into a tight sausage/bread. 

Then divide the dough into four pieces.

Here comes the secret to why toast/sandwich bread doesn't crumble when spread and is compact and delicious:

Turn all 4 pieces 90 degrees and place them in the form and put the lid on.

Let the bread rise for about 30 minutes and meanwhile preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit).

Bake the bread at 250 degrees for 10 minutes, then lower the temperature to 200 degrees and let it bake for another 20 minutes.

When done, immediately remove the lid and take the bread out of the form. This keeps the crust crispy. If it stays in the form too long, the heat will create condensation and the crust will become soft.

 

We love crispy chicken skin and hate food waste. That's why we always buy whole chickens and here we have a recipe for crispy skin made alongside the chicken meat.

 

First of all, many Danes buy their chicken meat in packs of 2 fillets. Typically, a whole chicken doesn't cost much more, and here you get the whole bird along with the lovely skin.

Start by preheating the oven to 225 degrees Celsius (437 degrees Fahrenheit) (convection).

When you've removed the chicken skin, place it on a cutting board with the outer side down.

Use a paring knife to scrape away any excess fat/membranes, as this will make it difficult for the skin to become crispy.

When you've scraped off as much fat as possible from the skin, place it on a baking sheet lined with parchment paper. Make sure the skin is evenly spread and trim the edges if necessary so it's evenly distributed.

Sprinkle a little salt on the skin.

Place another piece of parchment paper over the skin and then a baking sheet on top. This prevents the skin from bulging up during cooking.

Bake for 20-25 minutes in the oven, then remove and place on paper towels.

The skin is now ready.

 

We chose to use a chicken thigh and a chicken drumstick for this recipe. That's enough for 2 Club Sandwiches.

Divide the thigh into upper and lower parts and season with salt and pepper.  Vacuum pack it and add 1 tbsp. duck fat.

Cook it sous vide/water bath for 1 hour and 15 minutes at 61 degrees Celsius (142 degrees Fahrenheit).

Quickly fry it in a pan (or use a blowtorch) to give it a bit of a crust.

Shred the chicken with 2 forks and refrigerate until ready to make your sandwiches.

 

Finely chop the onion and place it in a bowl. Add mayo, curry, turmeric, crème fraîche, lemon juice, apple cider vinegar, and season with salt and pepper. 

The turmeric and curry give a lovely, bright yellow color to the dressing.

 

Rinse the salad, tomatoes, and cucumber, and cut everything into suitable slices.

 

Cut 3 slices of toast bread per person. Spread dressing on all three and fill the bottom slice with salad, tomato, and cucumber. Place another slice of bread on top and fill it with shredded chicken and chicken skin. Put the last slice of bread on top and cut it diagonally.