To paraphrase the words of Grocho Marks, why would I want to belong to a club that would have me as a member? Well, obviously, he wasn’t talking about a club that loves club sandwiches because everyone I know who’s ever eaten one is a member of that organization for life.
A classic club sandwich for those of you who have never had this tasty treat is a triple decker sandwich combination of bread, turkey, bacon, tomatoes, lettuce and mayonnaise. The most popular theory is that the club sandwich was first served in 1894 at the famous Saratoga Club House the very same place where potato chips were invented. What is probably more likely origin story is that club sandwich was created in the club cars of the trains zipping in and out of New York, Chicago and Philly (and yes, Philly cheese steak sandwiches are a subject for another column).
I belong to the cooking club of tweaking a recipe once I’ve got it right the first time just because I can and well, I usually end up with something if not better at least more interesting. The following club sandwich recipes are all variations on a theme and all delicious. For the very best eating experience I suggest that, when possible, you use leftover turkey or chicken rather than the processed and sliced kind of deli meat you usually find in this kind of sandwich if you’re ordering it at a restaurant. Real meat as opposed to processed is always better for you. You can use whatever type of bread you like (whole grain is nice) and low or no fat mayo is just fine.
TUNA AND PEPPER CLUB (dairy)
1/3 cup buttermilk ranch salad dressing
2 red peppers, seeded and diced and divided
1 12-oz. can solid white tuna, drained and broken in chunks
2 stalks celery, diced
1 cup whole kernel corn, drained
4 or 5 thin slices of red onion
12 slices toasted whole wheat or rye bread
lettuce
In blender container combine the dressing and 1 diced red pepper; process but not too much, you want there to be chunks of the red peppers in the sauce. Set the sauce aside. In a bowl combine the remaining diced pepper, tuna, celery, corn, and 1/4 cup of the sauce. For each sandwich, spread two slices of toasted bread with the sauce. Top one with the tuna mixture, a slice or two of red onion and lettuce. Place another piece of bread on top and repeat finishing with a third piece of bread. Secure with 2 toothpicks and then cut in half diagonally. Makes 4 sandwiches
VEGI CHICKEN CLUB SANDWICH (meat)
2 to 3 boneless chicken breasts, sliced into 10 to 12 pieces
Salt and pepper
2 teaspoons oil
1 long loaf multi grain bread or Italian bread (not sliced)
3/4 cup mayonnaise
1/4 cup honey Dijon mustard
1 to 1 1/2 pounds kosher breakfast beef, cooked and drained
4 roma tomatoes, sliced
2 avocados, pitted, sliced thin
1/2 carton alfalfa sprouts
1 thinly sliced English cucumber
6 to 8 lettuce leaves
Slice the loaf of bread in thirds lengthwise and set it aside. Season the chicken pieces with salt and pepper. Heat the oil in a grill pan and cook the chicken pieces for 1 to 2 minutes per side, until just done. Set the pieces aside on paper towel to drain. Slice the loaf of bread horizontally and set aside. In a bowl combine the mayonnaise with the honey Dijon mustard and mix to combine. Spread the mustard-mayonnaise on the bottom third of the sliced bread. Arrange 1/2 of the chicken slices on the bottom layer of the bread. Top with the 1/2 of the breakfast beef, 1/2 tomatoes, 1/2 avocados, 1/2 the bean sprouts and 1/2 the cucumber and lettuce leaves. Place the middle third of the bread on top and repeat the layering starting with the mayonnaise. Spread the top of the bread with the remaining mayonnaise mixture and top the sandwich. Secure the sandwich with toothpicks and slice into 6 sandwiches. Serves 6
SALAMI CLUB SANDWICH (meat)
1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/2 cup mayonnaise
1/2 cup mustard
1/2 pound sliced salami
1/2 pound sliced smoked turkey
lettuce leaves
3 roma tomatoes, sliced
8 turkey pastrami
Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing. Bake at 375 for 5 to 6 minutes or until lightly toasted. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with salami, and turkey. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and turkey pastrami. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Serves 4.
Modified from Southern Living, JANUARY 2001
TEX MEX CLUB (meat)
4 tablespoons mayonnaise
2 tablespoons chopped fresh parsley or 2 teaspoons dried
1 teaspoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin (optional)
1 tablespoon minced onion
8 slices kosher breakfast beef, cooked and drained
6 slices hearty grain bread
8 slices deli hickory smoked or barbeque turkey
4 large tomato slices
1 avocado, pitted, peeled, sliced
red leaf lettuce leaves
In a bowl combine the mayonnaise, parsley, lemon juice, garlic, cumin, minced onion and chili powder. Cover and refrigerate until ready to use. Spread the mayonnaise mixture evenly over one side of the bread slices. On the first piece of bread layer a 1 lettuce leaf, 2 slices of turkey, then 2 slices of kosher breakfast beef, then a slice of tomato and then a 2 slices of avocado. Season with a little salt and pepper. Place another piece of bread on top and repeat. Place the 3rd slice of bread mayonnaise side down. Secure with toothpicks and cut in half. Repeat for the second sandwich. Serves 2.
Submitted by Roxanne Lemers Fort Meyers FL
LEFTOVER CRANBERRY TURKEY CLUB (meat)
3 slices whole grain bread
2 leaves lettuce
2 slices fresh tomato
4 strips cooked turkey bacon
3 to 4 oz leftover cooked turkey
1 tablespoon mayonnaise
1 tablespoon leftover cranberry sauce
In a bowl combine the mayonnaise and cranberry sauce. Toast three slices of bread. Spread one side of each slice with the mayonnaise mixture. On the first piece of bread place lettuce on top of the mayonnaise. Put a slice of tomato on top of that, then the a few pieces of turkey and 2 pieces of turkey bacon. Place the second slice of bread on top of the cheese, mayonnaise side down. Spread the top of this slice of bread with the mayonnaise mixture. Repeat the layering sequence and top with the remaining slice of bread. Secure with toothpicks and slice diagonally. Makes 2
Submitted by Charles Katrell Chicago IL
RASPBERRY CHICKEN CLUB (meat)
1 package puff pastry
2 tablespoons butter or margarine, melted
4 tablespoons honey, divided
6 ounces thinly sliced deli chicken breast
6 ounces thinly sliced turkey pastrami
1/3 to 1/2 cup raspberry preserves
1 tablespoon poppy seeds
Preheat oven to 400. Defrost the puff pastry sheets and place them on parchment paper and then place the puff pastry on cookie sheets Cut along the lines so that each sheet is cut into 3 pieces. In a microwave bowl combine the butter and 2 tablespoons honey. Microwave for 15 to 20 seconds and then brush the mixture over the dough. Bake 8 to 10 minutes or until just lightly golden browned. Cool to room temperature. Spread the top of 2 layers with the raspberry mixture. Top the preserves with the chicken. Place the second layer of the crust on top of the chicken. Spread this layer with more preserves. Layer the pastrami on top of the preserves. Top with the third crust. Spread the remaining honey mixture on top. Sprinkle the top with poppy seeds. Return the loafs to the oven and bake at 350 for 10 to 15 minutes or until the top crust is golden brown. Remove from the oven and let cool for 2 minutes before cutting. Cut each loaf into 4 sections. Makes 8 pieces
BREAKFAST CLUB SANDWICH (dairy)
Even though this isn’t technically a club sandwich this recipe from thatsmyhome.com is sooooo delicious I just had to share it.
Peanut streusel:
1/4 cup light brown sugar, packed
1/4 cup old-fashioned oats
2 tablespoons flour
2 teaspoons cinnamon
1/4 cup creamy peanut butter
8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
6 eggs, beaten to blend
1/3 cup milk
12 slices firm white or egg bread
3 to 4 bananas, sliced 1/4-inch thick
Ground cinnamon
Maple syrup, optional
For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside.
Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish. Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices. Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon. Have oven heating to 375.Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice. Bake at 375 for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired. Serves 6.
Cuisine by Eileen 