Club Sandwich Recipes

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LORRAINE'S CLUB SANDWICH



Lorraine's Club Sandwich image

An easy, quick, and delicious sandwich to eat anytime.

Provided by LORRAINEWINKEL

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 10m

Yield 1

Number Of Ingredients 6

2 slices bacon
3 slices bread, toasted
3 tablespoons mayonnaise
2 leaves lettuce
2 (1 ounce) slices cooked deli turkey breast
2 slices tomato

Steps:

  • Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
  • Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

Nutrition Facts : Calories 818 calories, Carbohydrate 44.2 g, Cholesterol 76.4 mg, Fat 61.7 g, Fiber 2.6 g, Protein 22.4 g, SaturatedFat 14.4 g, Sodium 1873.6 mg, Sugar 5.5 g

CLUB SANDWICH



Club Sandwich image

They serve these at a lot of restaurants and they are easy to do, except cutting the puppies. They are good on hot days.

Provided by Dienia B.

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

3 slices toasted bread
2 tablespoons mayonnaise
2 slices American cheese
4 slices shaved ham
4 tomatoes, sliced, divided
4 leaves lettuce, divided
4 slices crisp bacon, divided
2 slices monterey jack cheese
4 slices shaved deli turkey

Steps:

  • Spread mayonnaise on one side of a piece of toast; add layer of American cheese, ham, two slices of tomato, two leaves of lettuce, and two pieces of bacon.
  • Spread mayonnaise on second piece of toast and place on top, mayo side down.
  • Spread mayonnaise on top of that second piece of toast.
  • Layer Monterey Jack cheese, the rest of the tomatoes, lettuce, turkey and bacon on top.
  • Spread mayonnaise on third piece of toast and place on the stack mayo side down.
  • Slice the sandwich in quarters diagonally.
  • Skewers or long toothpicks may be used to hold all the layers together.

Nutrition Facts : Calories 894, Fat 44.2, SaturatedFat 20.2, Cholesterol 165.6, Sodium 3087.8, Carbohydrate 69.6, Fiber 8.4, Sugar 21.1, Protein 56.8

HOW TO MAKE A CLUB SANDWICH



How to Make a Club Sandwich image

wikiHow article about How to Make a Club Sandwich.

Provided by wikiHow

Categories     Meat and Poultry Sandwiches

Number Of Ingredients 7

2-3 slices of white bread
2-3 strips of bacon
Mayonnaise
Sliced chicken or turkey breast
Sliced tomato
Lettuce
Salt and pepper (to taste, optional)

Steps:

  • Fry 2-3 slices of bacon until they're crisp. Add bacon to a cold, flat-bottomed skillet and heat it slowly on low-medium heat, turning the bacon frequently. Fry the bacon until it's crisp and foamy. Blot the bacon with a paper towel to remove the grease, then set it aside until you're ready to assemble the sandwich. If you'd prefer, you can also use pre-cooked or microwavable bacon for a quick alternative. Turkey or soy bacon are lower-fat alternatives. Be careful when you're frying the bacon, since the grease can splatter and burn you! Use a good pair of tongs to help you turn it safely.
  • Toast 3 slices of white sandwich bread. Club sandwiches are usually made from plain white sandwich bread, toasted until it gets crisp. To make a traditional double-decker club sandwich like the kind you'd get at your favorite diner, toast 3 bread slices so you can place 1 in the middle of the sandwich. Or, if you prefer a simpler single-layer sandwich, use 2 slices instead. If you want to cut the calories of this sandwich down, eliminating the middle slice of bread is a good way to do it. It'll still taste great! Lay the slices of bread out in a row on a clean surface when you're done toasting them.
  • Spread mayonnaise on 1 slice of bread. Use a table knife to spread a thin layer of mayonnaise onto 1 side of the bottom piece of toast, to taste. The mayo helps to keep the sandwich moist, but if you don't like it, or don't want the extra calories, it's perfectly fine to leave it off. Some recipes also call for a layer of butter on both sides of each slice of toast, which will make your sandwich even more rich and moist.
  • Layer on the sliced chicken or turkey. On top of the bottom slice of bread, add a few pieces of thinly sliced poultry. Chicken is the traditional choice, but turkey is also commonly used. Use deli meat, or slice up your own freshly roasted chicken or turkey breast if you want a thicker sandwich. The meat on a club sandwich is almost always cold. If you want to roast your own chicken or turkey for a club, all the better, but let it cool to at least room temperature before making the sandwich.
  • Top off the first layer with some lettuce and tomato. Add 1-2 leaves of crisp iceberg lettuce, and 1 or 2 slices of fresh tomato. If you don't have iceberg, romaine, bibb, or other crisp lettuce varieties work perfectly fine. Spinach and other greens are also great substitutions, but iceberg lettuce is most traditional on a club. If you like, season your ingredients with a little bit of salt and pepper to taste.
  • Add another slice of bread and mayo. You're halfway there! To start the second layer, you can add another slice of toasted bread, with mayo on both sides, if you're feeling indulgent. If not, feel free to hold the mayo, or leave the middle slice off entirely. If you choose not to add the middle layer of bread, add mayo to just 1 side of your second piece of toast. Put the bacon on the sandwich, top it off with the second bread slice, and you're done.
  • Place the bacon on the second layer of bread. Start the second layer of the sandwich by laying the 2-3 pieces of cooked bacon on the top of the center piece of bread. You can break up the pieces if they're a little too big for the sandwich. Alternatively, you can also put bacon on the bottom layer.
  • Add another layer of chicken or turkey, tomato, and lettuce. On top of your bacon, complete the second layer of the sandwich. Start with chicken or turkey, then put the lettuce and tomato on top. Go a bit easier on the second layer, so the sandwich doesn't become top-heavy.
  • Top the sandwich with the final piece of toasted bread. When you've got your tower built up, top it all off with another slice of bread, pressing down slightly to get the sandwich under control. If you want, you can add mayo to the top slice before stacking it on.
  • Cut the sandwich along both diagonals. Now comes the fun part. One of the most famous features of the club sandwich is the way it's cut. Use diagonal slices to make those classic little triangles and show off all the good stuff inside! To start, cut your sandwich from corner to corner, across one diagonal, and then again across the opposite diagonal, cutting it into 4 triangle-shaped slices. Use a sharp chef's knife for the best results. If you made a classic double-decker, you've got a lot of sandwich layers to cut through. Some people like to cut the crusts off before slicing the sandwich along both diagonals, so the sandwich slices are perfect triangles. Push a frilly toothpick down through the middle of each piece of the sandwich to help hold the sections together.
  • Serve your sandwich with chips or fries in the middle of the plate. Arrange the sandwich sections on the plate, spread out slightly with a gap in the middle, which you can fill with your side. French fries and potato chips are probably most common, but you could also pair a club with potato salad, coleslaw, or a green side salad, and a pickle spear. For a warm and soothing side, add a cup of chicken noodle or tomato soup. You can even dip your sandwich in it!

THE CLUB SANDWICH



The Club Sandwich image

Provided by Food Network

Categories     dessert

Time P1DT3h6m

Yield 4 servings

Number Of Ingredients 31

1/2 cup whole-wheat pastry flour
3/4 teaspoon arrowroot
1/2 teaspoon dried sage
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/16 teaspoon baking powder
1/2 cup plain soy milk
1 1/4 pounds Chicken-style Seitan Dough, recipe follows
2 cups panko crumbs
Canola oil, for frying
3/4 cup veganaise (vegan mayonnaise)
12 slices sourdough bread, toasted
12 slices Tempeh Bacon, recipe follows
1 firm but ripe avocado, peeled, pitted, and sliced
1 large tomato, sliced
4 romaine lettuce leaves
1 tablespoon canola oil, plus more for pan, plus 1/2 cup canola oil
2/3 cup chopped onion
1 tablespoon minced garlic
3 1/2 cups gluten flour
1 cup garbanzo flour
2/3 cup nutritional yeast
1 1/2 teaspoons sea salt
1 3/4 cups freshly cooked cannellini beans, see Cook's note*
1/3 cup tamari
3 cups water
1/4 cup maple crystals
2 tablespoons sea salt
1 1/2 (8-ounce) packages soy tempeh
2 tablespoons canola oil

Steps:

  • Whisk the flour, arrowroot, sage, salt, thyme, pepper, and baking powder in a large bowl to blend. Whisk in the soy milk to form a smooth thin batter. Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick. Dip the seitan squares into the batter to coat completely, then dip into the panko crumbs to coat. Arrange the coated seitan squares on a baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.
  • Heat 1/2-inch of oil in a large frying pan over medium-high heat. Add the coated seitan squares and fry for 1 1/2 minutes on each side, or until heated through, crisp and golden brown. Using a metal spatula, transfer the seitan squares to a paper towel-lined plate to absorb any excess oil.
  • Spread the veganaise over 1 side of each slice of toasted bread. Top 6 toasted bread slices with the fried seitan, bacon, avocado, tomato, and lettuce. Top each with a second slice of toasted bread, veganaise side down. Cut the sandwiches in half and serve.
  • Preheat the oven to 350 degrees F.
  • Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender. Set aside to cool.
  • Stir the gluten flour, garbanzo flour, nutritional yeast, and salt in a large bowl to blend. Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency. Whisk the bean puree and the remaining water in another large bowl to blend. Quickly stir the bean mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.
  • Place the pan of Seitan Dough in a larger roasting pan. Add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.
  • The seitan will keep for 2 days, covered and refrigerated. Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired.
  • Mix the maple crystals and salt on a large plate. Dip the tempeh into water, then into the maple mixture, turning to coat both sides evenly. Wrap the tempeh pieces with plastic wrap and place them on a small baking sheet (such as one used for a toaster oven). Place a small baking dish atop the tempeh. Weigh the baking dish down with about 3 pounds of weight, such as with 2 (28-ounce) cans of tomatoes. Refrigerate at least 1 day and up to 2 days.
  • Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tempeh over medium heat for 40 minutes, or until it is golden brown. Cool the tempeh. Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with aluminum foil. Lightly coat the foil with 2 teaspoons of oil. Using a very sharp large knife, cut the tempeh lengthwise into 1/8-inch-thick strips. Arrange the tempeh strips in a single layer over the prepared baking sheets. Brush 2 teaspoons of oil over the tempeh strips. Bake the tempeh strips for 20 minutes, turning the strips after 10 minutes and brushing them with the remaining 2 teaspoons oil, or until they are crisp and golden brown.
  • The tempeh bacon will keep for 1 week. Cool it to room temperature, then store it in an airtight container at room temperature.

CLUB SANDWICH WRAP HACK



Club Sandwich Wrap Hack image

Step up your game when making a sandwich wrap. Try something fun and new that's trending all over the internet. You'll have a total of four fillings, each in its own quarter, and use a new tortilla folding technique. This technique works great for breakfast, dessert, sandwiches, pizza, tacos, etc. Flavor combinations are endless!

Provided by lutzflcat

Time 15m

Yield 2

Number Of Ingredients 9

1 (10 inch) flour tortilla
2 teaspoons mayonnaise
¼ cup shredded lettuce
3 slices tomatoes (such as Campari(R))
2 slices deli ham
1 slice Cheddar cheese
2 slices cooked bacon, cut in half
2 slices deli turkey
2 teaspoons salted butter

Steps:

  • Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife.
  • Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner.
  • Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.)
  • Melt butter in a small skillet over medium-low heat. Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 21.3 g, Cholesterol 67.9 mg, Fat 26 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1342.6 mg, Sugar 2 g

CLUB SANDWICHES



Club Sandwiches image

Janet Miller of Midland, Texas is a busy wife, mother, grandmother and great-grandmother, who loves to cook and sew. "One of our favorite sandwiches is what we call 'hunka munka'...and it's a complete meal," she writes of the satisfying layered sandwich.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
4 French rolls, split
1 cup shredded lettuce
8 slices tomato
1 medium ripe avocado, peeled and sliced
1/4 cup prepared Italian salad dressing
1/2 teaspoon coarsely ground pepper
12 cooked bacon strips
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
4 slices Swiss cheese

Steps:

  • Spread mayonnaise over cut sides of rolls. On roll bottoms, layer the lettuce, tomato and avocado. Drizzle with dressing; sprinkle with pepper. Layer with bacon, turkey, ham and cheese. Replace roll tops.

Nutrition Facts : Calories 815 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 2242mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 5g fiber), Protein 41g protein.

TURKEY CLUB SANDWICH



Turkey Club Sandwich image

Make and share this Turkey Club Sandwich recipe from Food.com.

Provided by Dani Jean

Categories     Lunch/Snacks

Time 20m

Yield 10 sandwiches

Number Of Ingredients 7

30 slices pullman white bread
10 ounces mayonnaise
20 leaves green leaf lettuce, washed and dried
20 ounces roast turkey breast, sliced thin
20 ounces smoked ham, sliced thin
20 slices tomatoes, sliced thin
15 slices cooked bacon, cut in half

Steps:

  • For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
  • Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
  • Cover with a second piece of toast.
  • Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
  • Top with the remaining toast.
  • Secure with 4 club frill pics.
  • cut into four triangles.

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