The Club Sandwich Food

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.

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

Steps:

• Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5-10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper.
• Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium-high heat until they are browned and completely cooked through.
• Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon.
• Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich.
• Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick.