Club Sandwich Salad 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.

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.

CLUB SANDWICH

Steps:

• Heat grill to High and cook the bacon, turning halfway through, until crisp. Toast the bread and spread one slice with the mayo.
• Layer on the egg, tomato and bacon, then top with another slice of bread. Add the chicken or turkey, bacon, then lettuce. Finish with the final slice of bread and cut into quarters. Secure with cocktail sticks and serve with crisps, if you like.

CLUB SANDWICH SALAD

Steps:

• In a small bowl, combine mayonnaise, ketchup, onion, salt and pepper. Cover and refrigerate. , Just before serving, toss lettuce, tomatoes, eggs, bacon and turkey in a large bowl. Add croutons if desired. Serve with dressing.

EASY CHICKEN CLUB SALAD RECIPE

Steps:

• Layer salad greens onto a large platter. Arrange chicken in the center on top of the salad greens. Then arrange rows of the remaining ingredients on top of the salad greens. Serve with your favorite dressing.

EGG SALAD CLUB SANDWICHES (OR SHRIMP SALAD CLUB)

Steps:

• Stir together 1/3 cup mayonnaise and next 7 ingredients.
• Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
• Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
• Alternative Shrimp Salad:.
• Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

COBB SALAD CLUB SANDWICH

Steps:

• Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.

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.

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!

LIONEL'S CHICKEN SALAD CLUB SANDWICH

Steps:

• Heat oven to 450 degrees. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180 degrees, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard bones. Finely chop chicken (there should be about 2 cups).
• In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper.
• Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad.

CHICKEN SALAD CLUB SANDWICH STACKERS

Steps:

• In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
• Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
• Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.

CLUB SANDWICH SALAD WITH CORN AND FETA

Steps:

• Salad:
• Coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. Drizzle with Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons.
• Oregano Vinaigrette:
• Combine vinegar, mustard, garlic, sugar and oregano in a small bowl. Slowly add olive oil, whisking constantly. Season to taste with salt and black pepper, if desired.