Alpine Club Sandwich Food
CLASSIC CLUB SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 main-course servings.
Number Of Ingredients 10
Steps:
- Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
- To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
- Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
- Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.
CLUB SANDWICH
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
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
ALPINE CLUB SANDWICH
Make and share this Alpine Club Sandwich recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spread about 1 1/2 teaspoons honey mustard onto 1 side of 16 bread slices.
- Place 1 lettuce leaf over mustard on 8 bread slices; layer lettuce with 1/8 ham and 1/2 slice Swiss cheese.
- Top Swiss cheese with 1 slice bread, mustard-side down.
- Spread about 1 teaspoon ranch dressing over top.
- Layer with 1/8 turkey, 1 slice tomato, 1 slice bacon, 1 slice American cheese and 1 lettuce leaf.
- Spread each remaining bread slice with about 1 teaspoon ranch dressing.
- Place 1 slice bread onto each sandwich, dressing-side down.
- Skewer sandwiches with large wooden picks.
Nutrition Facts : Calories 609.9, Fat 18.1, SaturatedFat 5.6, Cholesterol 52.8, Sodium 1873.3, Carbohydrate 81.8, Fiber 4.5, Sugar 6.9, Protein 30.3
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- Fondue. One way to enjoy cheeses from the mountain cows is to make the traditional fondue. Fondue means “melted” in French, and is made with 2 to 3 different cheeses depending on the recipe.
- Raclette. The raclette is another popular way of enjoying melted cheese in the mountains, this time with more flexibility. In the fondue, the cheeses are picked in advance and everyone eats from the same pot.
- Tartiflette. More melted cheese dishes? Welcome to the French Alps. The tartiflette is very similar to the raclette and fondue, but the mixing work is already done for you.
- Reblochonade. It is tempting to think about the Reblochonade as the same dish as the tartiflette or very similar to a raclette meal, and that’s okay, because the differences are minimal.
- Boite Chaude. There is a lot of redundancy in some of these cheese based dishes. The boite chaude (translates as hot box) is a dish where the cheese is melted in its own container or in a small wooden container).
- Diots. The diots are pronounced “dyo”, and in English the word can sound like a close word to something else 🙂 The word diot means sausage, and its etymology comes from the old dialect in the Savoie region.
- Crozets. Crozets are square-shaped little pastas made with buckwheat flour. They can cooked and served as you would regular pastas, or they can also be used in a dish called croziflette, which is like a tartiflette but made with the crozet pasta instead of potatoes.
- Gratin dishes. The gratin is a dish made in the oven, typically with potatoes or other vegetables. In French, gratin comes from the verb gratiner, which means to broil.
- Salads. Salads are usually included as side dishes with many of the main meals in the Alps. As a side salad they’re usually very simple, but refreshing and with a tasty dressing.
- Charcuterie: Ham {Jambon), saucisson, and cured meats. Cured meats, including jambon de Savoie and saucisson, are must have sides for many Alpine dishes.
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