Now that we know how to make the perfect BLT, let’s “kick it up a notch” by making the perfect club sandwich—an expected item on the menu of every diner, sandwich shop, restaurant, country club, school, resort, hospitals, and so on and so forth.
The perfect club sandwich is a delicious triple-decker tower that consists of toasted bread, tangy mayo, crisp lettuce, bacon. fresh juicy tomatoes, high-quality deli meat—such as ham, chicken or turkey breast…and perhaps cheddar cheese…cut into fourths and secured with toothpicks…served with the perfect pickle spear and perhaps some fries.
So let’s take a look at the steps required for create a basic club sandwich…
The club sandwich has been around for generations because it is chock-full of the things we all love best….and can be as simple or elaborate as you want.
As with anything else you ever concoct in your kitchen, in order to get perfect results, you must start out with the perfect and best-quality ingredients that you can find….the perfect mayo…the perfect deli meat—whether it be turkey, ham., or chicken…the perfect cheddar cheese…perfectly cooked bacon…the perfect sliced tomato…perfectly crispy lettuce…the perfect bread—wheter it be white or wheat or sourdough or rye.
Additional ingredients to consider include avocado slices, pickles, fancy microgreens, stone ground mustard, or anything else that you can imagine.
Toast…Toast three slices of bread. The bread should be lightly toasted, crisp, slightly golden brown and warm. Now spread mayo on one side of the lightly toasted bread.
Cook the bacon…Fry two or three slices of bacon. Drain the bacon on paper towels.
First Layer…Add meat, tomato and cheese, placing tomatoes in the middle so the bread doesn’t get soggy.
Second Layer:…Spread mayo on both sides of the second slice of bread. Layer ham, bacon, lettuce, and any of your own favorites—such as slices of avocado, hard boiled eggs, a smear of mustard…
Final Layer…Spread mayo on the final slice of bread. Place on top. Secure with toothpicks or cute sandwich picks. Cut into quarterx, using a chef’s knife. Serve with pickles.