Prepared by Executive Chef Warrick Hilli, Kingston Heath Golf Club
Before the 2009 Australian Masters, we never had a club sandwich on our menu, and to be honest, I hadn’t made too many before myself.
After the first round on Thursday, Tiger's agent asked him what he wanted to eat. "A club sandwich!” he said. Tiger told us what he wanted on it, including "NO mayo, please!"
Never have you seen so many chefs fighting in the kitchen to see who would make Tiger's Club Sandwich! This continued each day during the Masters, as we would take a phone order for his club sandwich at the end of each round.
When things got back to normal after the tournament, we decided to put the club sandwich on the menu, and we called it the “Tiger Club”! After a while, we changed a few of the ingredients to give it some Aussie flair and we added mayo to it!
Homemade Mayonnaise (Optional)
Toast the bread and butter each piece, fry egg and cook bacon rashers.
Lay first piece of toast on chopping board and; top with sliced chicken, mayonnaise, tomato, lettuce and seasonings.
Place the second piece of toast on top, then place bacon, fried egg and tasty cheese andfinish with final piece of toast.
Cut into 4 equal pieces, place tooth pick in each quarter
Homemade Mayonnaise (optional)
In a medium bowl using an electric mixer beat the egg yolks and mustard on high for 2/3 minutes.
Slowly, a little at a time, add the Canola Oil, don't pour too fast!
When all the oil has been added, turn mixer down to slow speed and pour in vinegar then hot water.
Season with white pepper & salt ( to taste)
Place on to a large plate with doyley, and arrange the 4 quarters on the plate with a gap in the middle, cook steakfries and place in middle, serve with tomato sauce.
Coopers Original Pale Ale, Regency Park South Australia