Club sandwichClub sandwich
3½ oz. (100 g) Prima Donna leggero
1 uncut (corn) bread
3½ oz. (100 g) Serrano ham
2 spring onions
200 ml yoghurt
2 tbsp. raspberry conserve
5½ oz. (150 g) slices smoked chicken fillet
For serving: cocktail sticks
Cut the bread into 12 thick slices (3 slices per sandwich) and toast these in a dry frying pan.
Fry the Serrano ham until crispy in some olive oil and allow to drain on kitchen paper. Slice the spring onion into thin rings.
Mix the yoghurt with the raspberry conserve and lemon juice, to your taste.
Spread all of the slices of breads on one side with butter. Cover the bottom slice, successively, with lamb’s lettuce, chicken fillet, some slices of tomato and cucumber and then sprinkle with the yoghurt dressing. Lay the following slice of bread on top and cover this with lambs lettuce, Prima Donna leggero, Serrano ham and some spring onions. Then place the last piece of toast on top securing it by sticking a cocktail stick down through the layers.
Sauvignon Blanc Chardonnay (White, South Africa)