Club Sandwich Dip Food

CLUB SANDWICH DIP RECIPE - (4.6/5)

Steps:

• 1. In a 3- or 3 1/2-quart slow cooker, combine turkey, ham, process cheese, cream cheese, mayonnaise, and mustard. 2. Cover and cook on high-heat setting for 1 to 2 hours or until cheeses are melted, stirring after 1 hour. 3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Before serving, stir in half of the bacon. Top with the remaining bacon and tomatoes. Serve with Deep-Fried Dill Pickles and/or toast points. deep-fried pickles Pat dill pickle burger slices, dry with paper towels. In a small bowl, combine cornmeal; flour; garlic powder; and pepper. In another small bowl, combine eggs, lightly beaten, and milk. Dip pickle slices into egg mixture, then into cornmeal mixture, turning to coat. Repeat dipping pickle slices into egg mixture, then into cornmeal mixture. In a large skillet, heat 1/4 inch of oil over medium heat. Fry pickle slices, one-fourth at at time, in hot oil for 3 to 4 minutes or until crisp and golden brown, turning once. Remove pickle slices and drain on paper towels. Makes 8 to 10 servings. Nutrition Facts per serving of Deep-Fried Pickles: 165 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 724 mg sodium, 25 g carb., 1 g dietary fiber, 4 g protein. nutrition information Per serving: Calories 177, Total Fat 13 g, Cholesterol 46 mg, Sodium 578 mg, Carbohydrate 3 g, Protein 11 g, Percent Daily Values are based on a 2,000 calorie diet

THE CLUB SANDWICH

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 DIP

Steps:

• In a 3- or 3 1/2-quart slow cooker, combine turkey, ham, process cheese, cream cheese, mayonnaise, and mustard.
• Cover and cook on high-heat setting for 1 to 2 hours or until cheeses are melted, stirring after 1 hour.
• Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Before serving, stir in half of the bacon. Top with the remaining bacon and tomatoes.
• Serve with baguette crisps or vegetable dippers.

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.