The club or clubhouse sandwich which traditionally consisted of bread (traditionally toasted) filled with sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise was twisted a little to fit into the local Ghanaian cuisine taking out the tomato and meat and replacing it with eggs, onions, lettuce and corned beef or sardine or both. While the exact origins of the Ghana club sandwich are unclear, it likely emerged as part of the influence of Western cuisine during the colonial era and globalization. The classic clubhouse sandwich recipe was adapted to suit the local taste here in Ghana overtime resulting in this unique fusion of Western and Ghanaian culinary styles.
Ingredients
Sliced bread
Mayonnaise
3 hard boiled eggs (chopped)
Sardine
Corned beef
Lettuce (shredded)
1 onion (chopped)
Powdered pepper
Salt to taste
Directions
Scoop 4 tablespoons of mayonnaise into a dish bowl and pour in the yolks of the eggs to be used for the sandwich.
Carefully and evenly mix the yolks with the mayonnaise till a paste is formed and add in the egg whites.
Strain out some of the oil from the sardine and pour the rest along with the fish into the mayonnaise and egg paste.
Add in two scoops of corned beef and stir gently.
Add the lettuce and the onions and a little powdered pepper and stir gently.
Taste the base for the sandwich before adding salt if it isn't enough.
Spread the base in your bread and your sandwich is ready to eat.
You must toast the bread before spreading the base on it if preferred not after.
Which of these sandwiches do you prefer?
The classic club sandwich
The Ghanaian sandwich
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