Hot Quick Club Sandwich Food

ULTIMATE CLUB SANDWICHES FOR A CROWD

Steps:

• Add garlic and parsley to melted butter in a small bowl. Set aside.
• Slice rolls in half horizontally, keeping them attached.
• Bruch both sides with butter.
• Place them on a baking sheet and broil until golden brown and toasty.
• Layer ham, turkey, cheese, bacon, lettuce and avocado on the bottom slice of the rolls.
• Spread a layer of mayonnaise on the other half of the rolls.
• Place the top layer on, and slice into individual rolls. Place a cocktail toothpick in each sandwich to help them stay together while cutting if needed.

CLUB SANDWICH (TURKEY, HAM, BACON)

Steps:

• Toast your bread, if you wish, and allow it to cool for a few minutes. This helps to avoid wilted lettuce.
• Spread the 3 pieces of cooled toast with mayo.
• On one slice, add your lettuce and tomato. Go ahead and add a little salt and pepper to those tomatoes.
• Put a 2nd piece of bread, mayo side down, on the sandwich. Then add a little more mayo to the top of that piece.
• Next, stack your meat and cheese, and top with the last slice of bread, mayo side down.
• Use a well-sharpened knife to cut the sandwich into triangles, using toothpicks to hold everything together.
• To up the visual game of your club sandwich, turn everything on its side to show all the pretty layers.
• Serve immediately and enjoy!

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.

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.