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Surf and turf club sandwich
This is a rapid club sandwich recipe that combines the taste of the sea (sardines in oil) with the terrestrial flavour of fried bacon.
The two are accompanied by a layer of cream cheese with herbs.
The two are accompanied by a layer of cream cheese with herbs.
55 K 4.6/5 (26 reviews)452454
Last modified on: September 10th 2017
200 g cream cheese
2 tablespoons herbs of your choice
200 g belly (streaky) bacon
200 g lettuce
8 slices thin toast
4 sardines in oil
Times for this recipe
Preparation
20 min.
Cooking
5 min.
All in all
25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Prepare the fillings
Mix 200 g cream cheese with your choice of finely chopped herbs (chives and parsley here).Pepper generously and salt if necessary (this will depend on your cheese).
Set aside.
Stage 2 - ⌛ 5 min.
Slice 200 g belly (streaky) bacon thinly, if not already sliced. Fry in a frying pan, or better still grill (broil), until nicely browned.
Stage 3 - ⌛ 5 min.
Shred 200 g lettuce "en chiffonade".
Stage 4 - ⌛ 4 min.
Assemble the sandwiches
Spread a layer of cheese with herbs on each slice of bread.Lay a sardine in oil on each slice, after slicing into 2 lengthways.
Stage 5 - ⌛ 4 min.
Top with 2 slices of bacon, then a little lettuce.
Stage 6 - ⌛ 2 min.
Finish with the second slice of bread.
For the classic serving style, hold the sandwich together with a toothpick through each half, then cut into triangles.
For the classic serving style, hold the sandwich together with a toothpick through each half, then cut into triangles.
Remarks
The shredded lettuce can be livened up with french dressing (vinaigrette) before adding to the sandwich.
As with any sandwich recipe, the amounts are very approximate, so do feel free to adapt and use whatever you have available.
As with any sandwich recipe, the amounts are very approximate, so do feel free to adapt and use whatever you have available.
Keeping: 2 or 3 hours in the fridge; after this it will start to go soft and be past its best..
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 21 g RDI=8 % | 12 g RDI=17 % | 241 kcal RDI=12 % | 1,009 kJ RDI=12 % |
| Per sandwiche | 31 g RDI=48 % | 62 g RDI=23 % | 36 g RDI=50 % | 705 kcal RDI=35 % | 2,953 kJ RDI=35 % |
| Whole recipe | 124 g RDI=192 % | 248 g RDI=94 % | 147 g RDI=202 % | 2,820 kcal RDI=141 % | 11,810 kJ RDI=141 % |
How much will it cost?
For 4 sandwiches
13.50 €
Per sandwiche
3.40 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Belly (streaky) bacon
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Lettuce
Cream cheese
Slices thin toast
Like these other recipes: Scrambled eggs and leeks on toastBreton SandwichScandinavian cocktail See them all 3 (3)
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