Club Sandwich Baked Food

CLUB SANDWICH

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.

HOW TO MAKE A CLUB SANDWICH

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!

BAKED CLUB SANDWICH ROUNDS

Steps:

• Cook, drain and crumble bacon.
• Unroll dough.
• Sprinkle cheese over dough.
• Top with turkey, ham and bacon.
• Starting with long side, roll up dough, press edges to seal.
• Make 3 to 4 slits in top of loaf.
• Place on sprayed cookie sheet.
• Bake 350 degrees F for 23 to 28 minutes or until golden brown.
• Cool at least 5 minutes.
• Cut into 1 inch diagnonal slices.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

CLASSIC CLUB SANDWICH

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.

SALMON CLUB SANDWICH

Steps:

• Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
• Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
• Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
• Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

EGG & CHICKEN CLUB SANDWICH

Steps:

• In a bowl mix the chicken with 1 tbsp of mayonnaise, 1/4 tsp of pepper powder and salt to taste.
• In another bowl mix the egg with 1 tbsp of mayonnaise, 1/4 tsp of pepper powder and salt to taste.
• Make one sandwich using three breads.
• On first bread layer half the egg mixture.
• Place a bread on top of this and layer that with half the chicken mixture.
• Finish it by placing a bread on top of this.
• You can toast this sandwich or have it non toasted.

TURKEY CLUB SANDWICH

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.

CHICKEN CLUB SANDWICHES

Steps:

• Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices.
• Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper.
• Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

CLASSIC CLUB SANDWICHES

Steps:

• Spread mayonnaise over 1 side of each slice of toast, (this will be the glue that holds your sandwich together).
• Place 1 slice of cheese and 2 slices of turkey on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and generous amount of cracked black pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.

LORRAINE'S CLUB SANDWICH

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.