Preparation
Preheat the oven to 220°C, fan 200°C, gas 7. Cut the potatoes into chunky chips and put them in a large roasting tray. Sprinkle over the garlic granules and drizzle over the oil and gherkin brine for tang. Toss together so all the chips are well coated and season well. Bake for 45 minutes until crisp, turning the chips halfway through.
Bake the battered chicken tenders as per the packet instructions. Meanwhile, fry the bacon rashers in a dry pan over a medium heat until crispy and set aside. Slice the tomatoes.
When the chicken is ready, toast the bread and spread each slice with mayonnaise. Divide the chicken tenders between four of the slices, then top with bacon for crunch, then the lettuce and tomato slices. Top with another slice of toast and cut in half. Make a tower with the two sandwich halves and secure with cocktail sticks or skewers.
Chop the gherkins and toss through the chips. Serve alongside the sandwiches.
The club sandwich has long been an American idol. Our version uses battered chicken tenders, which add a lovely crunch to this towering classic, and is served with homemade pickle fries for a tangy hit.