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Club Sandwich with Chicken Salad, Grapes, Curried Cauliflower, and Herbs

  • Prep time
    15 minutes
  • Cooking time
    7 minutes
  • 1 sandwich


2 tbsp of olive oil
2 tbsp of mayonnaise
4 sprigs of fresh coriander, chopped
3 slices of St-Méthode Organic Multi-Grain Bread
Chicken Salad
1 chicken breast, cooked and chopped
¼ cup of red grapes, cut in two
1 celery stalk, chopped
2 tbsp of mayonnaise
2 sprigs of fresh Italian parsley, chopped
Salt and pepper, to taste
1 or 2 slices of cauliflower (see note)
2 tbsp of melted butter
1 tbsp of curry powder
1 pinch of cayenne pepper
Salt and pepper, to taste


1. In a large bowl, combine all the ingredients for the chicken salad. Set aside.
2. Place a vegetable steamer in a pot with some water and bring to a boil. Place the cauliflower in the steamer for 2 or 3 minutes to soften it.
3. In a small bowl, combine the melted butter with the curry powder, cayenne, salt, and pepper. Daub the sauce onto the cauliflower slice.
4. Heat the olive oil in a small pan. Add the cauliflower slice and grill it on each side to colour it.
5. In a small bowl, combine the mayonnaise and the coriander.
6. Toast the slices of bread, then top one side of each slice with the coriander mayonnaise.
7. Assemble the club sandwich as follows: bread, chicken salad, bread, cauliflower, and bread.
8. Hold the club sandwich together with 4 toothpicks, cut in 4 and serve.
*Recipe and picture courtesy of Trois fois par jour
To cut slices of cauliflower, start with a head of cauliflower and cut it in 2. From the middle, cut a slice about ½-inch to 1-inch thick, keeping the florets attached to the heart of the vegetable.