Grilled Club Sandwiches Food

GRILLED CLUB SANDWICHES

Steps:

• Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese. Top with remaining bread. Spread outside of sandwiches with butter. In a skillet, toast sandwiches over medium heat until bread is lightly browned on both sides.

MINI ITALIAN CLUB SANDWICHES

Steps:

• Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
• Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

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.

GRILLED CLUB SANDWICHES FOR 2

Steps:

• Combine mayonnaise and barbecue sauce and spread over one side of each slice of bread.
• Top two slices with 1/2 of the cheese and layer with ham, tomato, turkey and remaining cheese.
• Top with remaining bread.
• Spread outside of sandwiches with butter.
• In a skillet, toast sandwiches over medium heat until lightly browned on both sides.

GRILLED VEGETARIAN CLUB SANDWICH

Steps:

• Grill the red peppers over medium heat until charred. Place in a paper bag and steam for 10 minutes. Scrape off skins from peppers. Cut in half, remove the stems and seeds and set aside. Brush the mushrooms, eggplant, zucchini, and onions with sesame oil. Season with salt and pepper. Grill the vegetables on medium heat, turning twice; approximately 8 minutes for the mushrooms, 6 minutes for the eggplant, 3 minutes for the zucchini, and 4 minutes for the onion. Remove from the heat and place on a plate. Brush and grill garlic - watch carefully so it does not burn - remove promptly. Sprinkle with thyme.
• Place 2 halves of the red pepper, balsamic vinegar, and grilled garlic in a blender. Add the olive oil and season with salt and pepper. Puree until smooth.
• Brush the bread slices with olive oil and grill on medium heat for 1 minute on each side. Divide the vegetables evenly on 8 slices of bread. Top with the red pepper sauce and sprinkle with basil. Stack a bread slice with vegetables on each of 4 slices with vegetables, and top these 4 sandwiches with the 4 remaining bread slices. Secure with toothpicks and slice in half. Serve with the leftover red pepper sauce.

GRILLED SOURDOUGH CLUBS

Steps:

• On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. , Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.