Club Grub - Pub Sandwich of the Year 2005 - The Punch Tavern, Fleet St, London

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Sandwiches are available in a number of different formats at the Punch Tavern in Fleet Street, London. The pub offers an extensive range of...

Sandwiches are available in a number of different formats at the Punch Tavern in Fleet Street, London.

The pub offers an extensive range of sandwiches in both eat-in and takeaway options and also offers a delivery service to nearby offices. Around 25% of the pub's total sandwich trade is takeaway and sandwiches represent about 10% of total food sales.

On average the pub serves 140 panini a week and 400 takeaway sandwiches on platters a week.

The pub's sandwich offering is the idea of the pub's managers John Taylor and Sunnil Panjabi and is created by the pub's team of chefs, including Linzi Hart.

Among the range of sandwiches on offer is Mangia Chicken Club, which was entered for the competition and which has been on the menu since the pub opened in December 2003.

A variety of different meats have been used in the Mangia Club sandwich, which takes its name from the food club the pub set up called Club Mangia, which is free to join and which gives members 10% off all food and drink.

John Taylor says: "The Mangia Club is slightly more adventurous than your normal club sandwich and has stood its ground on the menu. It sells really well."

Other sandwiches on the menu include mozzarella with red-onion jam and roasted vegetables and hoisin chicken with cucumber and red onion.

Also on offer at lunchtimes is a buffet table that offers a range of casseroles, salads and roasted meats. This costs £7.50 to eat in and £4 to take out.

Lucy Pickersgill says: "The sandwich is packed with filling and offers great value for money. It is fantastic that it is available to both eat-in and takeaway."

Sandwich: Mangia Chicken Club - £3.75 to eat-out or £5.50 to eat-in

Ingredients: Half roast breast of chicken, back bacon, plum tomatoes, boiled eggs, mayonnaise, ciabatta

Recipe: Marinate a chicken breast in olive oil, garlic, salt, pepper and rosemary for 24 hours then roast, leave for 15 minutes then slice. Grill two slices of back bacon. Slice one tomato and 1/2 a boiled egg. Slice ciabatta in half and grill for one minute. Apply mayo, then layer chicken breast, bacon, tomatoes, eggs and season. Put in panini grill for a further minute, cut in half and serve. For eat-in serve with mixed leaves and potato salad.

Ingredients cost: £1.09 on ciabatta or 60p on sliced bread

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