Surf and turf club sandwich


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.
44 K 4.6/5 (26 reviews)
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Last modified on: September 10th 2017
For 8 sandwiches, you will need:
  • 1 cream cheese 400 g cream cheese
  • 2 herbs of your choice 4 tablespoons herbs of your choice
  • 3 belly (streaky) bacon 400 g belly (streaky) bacon
  • 4 lettuce 400 g lettuce
  • 5 slices thin toast 16 slices thin toast
  • 6 sardines in oil 8 sardines in oil
  • 7 salt salt (optional)
  • 8 pepper pepper
  • Total weight: 2,340 grams

Change these quantities to make:
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.
Surf and turf club sandwich

Prepare the fillings

Mix 400 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.
Surf and turf club sandwich
Slice 400 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.
Surf and turf club sandwich
Shred 400 g lettuce "en chiffonade".

Stage 4 - 4 min.
Surf and turf club sandwich

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.
Surf and turf club sandwich
Top with 2 slices of bacon, then a little lettuce.

Stage 6 - 2 min.
Surf and turf club sandwich
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.
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.
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe250 RDI=100 %500 RDI=50 %290 RDI=50 %5,640 RDI=280 %23,620 RDI: 280 %
Per 100 g10 RDI=4 %20 RDI=2 %10 RDI=2 %240 RDI=10 %1,010 RDI: 10 %
Per sandwiche30 RDI=10 %60 RDI=6 %40 RDI=6 %710 RDI=40 %2,950 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, leaven, Fish
How much will it cost?
  • For 8 sandwiches : 27.00 €
  • Per sandwiche : 3.40 €

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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)
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