The sandwich to my teenagehood, as open-face egg sandwiches were to my youth.
Imagine a BLT (Bacon-Lettuce-Tomato) but more. Double decker. Same elements. And more, for the New Nigerian Kitchen.
Toast. The virtues of well-toasted bread cannot be overstated. Crisp, golden, sturdy for receipt of vegetables and more.
I like the colours here. If this sarnie was human, it would be resplendent. That’s the right word, right?
This is an adult sarnie, grown up. Not in a kids-aren’t-supposed-to-have-this way,…More by way of a vibrant green scent leaf sauce and a berry-hot sauce of zobo. And suya chicken, beef and sturves :).
Still double decker.
But much yum, more so than I remember.
- 4 rashers streaky bacon/ enough beef suya (your mallam can help)
- 3 slices white bread
- 1 tablespoon scent leaf dip
- 1 hard-boiled egg, sliced
- 1 tomato, sliced
- 1/2 cucumber, thinly sliced
- Few thick slices suya chicken breast
- Small handful salad leaves - Lettuce, scent leaves, etc
- Plantain chips, to serve
- Toast the bread in a toaster, sandwich maker, sandwich grill, waffle maker, broiler, anywhere safe. Toast both sides.
- Start with the scent leaf dip - spread a generous spoonful on one slice of bread.
- Follow with pieces of lettuce, and slices of tomato and suya chicken.
- Spread some Zobo pepper sauce on the second slice then follow with bacon or beef suya, cucumber and boiled egg slices.
- Top with the last slice of toast.
- Secure the layers by imagining the sarnie cut in two or four and passing a 'stake/ toothpick' through their centres, to form a diamond pattern.Ensure you push the toothpick through to the bottom,
- With a bread/ serrated knife cut each sandwich, in half, or quarters, on the diagonal.
- Serve with plantain chips.
Peace & Love.
What’s the best club sandwich you ever had? And where?