Get back to your roots; cooking with herbs!

In keeping with the spirit of spring and Arbor month, Granny Mouse Country House & Spa Executive Chef, Shaun Christian is taking cooking back to the “roots”, by using fresh herbs and veggies he has picked out of the garden for his delicious Club Sandwich recipe.


  • 1x sliced Smoked Chicken Breast
  • 4x crispy bacon rashers
  • 1x Boiled egg
  • 3x mini Focaccia
  • Cos Lettuce
  • Sliced tomatoes
  • Caesar dressing


Chef Shaun Christian suggests the following steps:


Firstly, smoke the chicken breast by curing the chicken breast overnight. Then, mix ¼ cup sugar, ¼ cup salt and pour over breast, along with two roughly crushed cloves of garlic, a little ginger and a few sprigs of thyme. Then, rinse the breast and soak in water to remove saltiness;

Oil the breast and smoke for 30-40 minutes using a weber or a home smoker.

The focaccia:

  • 500g flour
  • 350ml lukewarm water
  • 3Tbsp olive oil
  • 5g instant yeast
  • Salt
  • Sugar
  • Garlic and rosemary
  1. Place the flour in a large mixing bowl; add the dry yeast, salt, sugar, garlic and herbs picked from the garden and oil.
  2. Make a well in the centre of the flour and slowly add in the water and mix using a wooden spoon.  Mix to combine, and place a little extra flour on a flat clean surface suitable for kneading.
  3. Oil your hands, as this stops the dough from sticking to you, and knead the dough vigorously for 5-8 minutes until it is silky and smooth.
  4. Place dough in an oiled mixing bowl, cover with plastic and let it stand in a warm place for around 40 minutes, or till doubled in volume then repeat the kneading process.
  5. Pinch off even sized balls of roughly (60g), shape into a ball, roll into oval focaccia with a rolling pin;
  6. You can cook these on an open grill, on a girdle or in the oven.
  7. Set aside until needed

Caesar dressing:

  • 3x egg yolks
  • 2-3 Tbsps. cider vinegar
  • 2x cloves garlic, crushed
  • 1tsp Dijon mustard
  • 1tsp sugar
  • 2-3 anchovies
  • 1 ½ cups cooking oil (corn, sunflower, canola)
  • Lemon juice
  • Chicken stock
  • ½ cup Parmesan cheese
  • Salt
  1. Place egg yolks in a jug blender along with the garlic, anchovies, vinegar, Dijon, sugar.
  2. Turn on blender and drizzle in oil in a slow steady stream to emulsify (it should look like mayonnaise).
  3. Add in parmesan, thin the dressing out with a few tbsp. of hot chicken stock and season to taste with lemon juice & salt

To assemble the dish:

Take three focaccia, lay down two and build layers of lettuce, tomato, chicken, bacon and egg, dress liberally with Caesar dressing, stack up, covering the sandwich with the third sandwich and serve.

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