club sandwich

A club sandwich is a delicious deli classic, and it is s easy to make yourself at home. Turkey, ham, bacon, Colby jack cheese, lettuce, tomato and mayo on wheat toast.

Club Sandwich (Turkey, Ham, Bacon)

wheat bread ((or bread of choice))

Tablespoons mayo ((I recommend Duke's, Hellmann's or Trader Joe's))

lettuce

tomato slices

salt and pepper

turkey

bacon (cooked)

cheese cheese

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!

Layers of bacon, turkey and ham with juicy tomatoes and crisp lettuce make up this classic sandwich!

Club Sandwich

bread

mayonnaise

cheddar cheese

bacon

tomato (sliced)

Arrange 2 slices of bread on a cutting board. Spread each slice with mayonnaise.

Top with turkey, tomato slices and cheddar cheese.

Spread mayonnaise on 2 more pieces of bread and place on the cheddar cheese.

Top with ham, bacon and lettuce. Spread mayonnaise on the final 2 slices of bread and place on top.

Cut sandwich into halves or quarters. Serve with pickles.

This double-decker Clubhouse Sandwich combines a traditional deli sandwich made with turkey, ham &amp; cheese with the classic B.L.T.

Clubhouse Sandwich

white bread

mayo

deli turkey

deli ham

swiss cheese

romaine lettuce

tomato

Toast all 12 pieces of bread to your desired crispness.

To assemble a sandwich, on one piece of bread spread a layer of mayo. Place 2 slices of ham, 2 slices of turkey, a slice of swiss cheese and a slice of cheddar cheese on top.

Place second slice of bread on top and spread another layer of mayo on this bread slice. Then add lettuce, 2 tomato slices &amp; 2 strips of bacon.

Spread mayo on one side of third piece of bread before placing mayo-side down on top of the sandwich.

To cut the sandwich, place a toothpick in each quarter of the sandwich. I like to cut the sandwich into triangles so I place the toothpicks in a diamond shape. Make two diagonal cuts corner-to corner to create 4 equal pieces of sandwich.

Repeat the process to make the remaining 3 sandwiches. Serve with fresh fruit and chips.

Toasted bread piled high with deli turkey, crisp lettuce, juicy tomato, smoky bacon and a spicy, creamy Cajun mayo - it’s a classic sandwich with a kick!

Cajun Turkey Club Sandwich

center cut bacon

light wheat bread

Hellmann’s low fat mayonnaise

Cajun

lettuce (I use green leaf lettuce)

turkey breast (if following the Blue

Cook the bacon according to package instructions until crisp and then place on paper towels to drain.

Place the bread in a toaster or toaster oven and toast to lightly golden brown.

While the bread is toasting, stir together the mayonnaise and Cajun seasoning until fully combined. When the toast is done, spread the Cajun mayo across the surface of one slice of bread.

Place the lettuce and tomato on the other slice of bread and top with the turkey and bacon slices. Place the bread with the Cajun mayo on top, mayo said down. Slice the sandwich in half before serving.

This Club Sandwich is a classic deli sandwich filled with meat, cheese, and veggies. Add chips and a pickle spear and you have the perfect lunch!

mayonnaise (to taste)

Tomato

mustard ((optional))

Toast

Toast the bread slices if desired. Spread mayo on one side of one piece of bread. Top with half the turkey slices, a slice of cheddar, and a slice of tomato.

Spread mayo on both sides of another piece of bread. Place it on top of the tomato. Add half of the ham, two bacon slices, and lettuce.

Serve

Spread mayo on one side of the third piece of bread and place on top of the lettuce. Repeat the process for the second sandwich. Cut into fourths and serve with chips and a pickle spear.

https://content.jwplatform.com/videos/AYSuQL1z.mp4

This is hands down the BEST California club sandwich you will ever make! Toasted bread is slathered with a creamy homemade tarragon aioli (this makes the sandwich!). Top with crispy bacon, fresh tomatoes, avocado, arugula, and thinly sliced turkey or chicken. Our favorite lunch sandwich!

California Club

garlic (finely chopped)

lemon juice

canola oil

extra virgin olive oil

Tbsp finely chopped tarragon

salt

tsp black pepper

whole wheat sandwich bread

bacon (crispy)

oz deli turkey or chicken (thinly sliced)

tomato (thinly sliced)

avocado

baby arugula (or other greens

Kosher salt

black pepper

Make the aioli. Combine egg, chopped garlic, and fresh lemon juice in the bowl of a food processor fitted with blade attachment. Process until finely chopped, then with the motor running slowly stream in the canola oil. Continue to process for 30 seconds, or until well incorporated. Scrape down the sides then process once more. 

Finish the aioli. Transfer to a large mixing bowl, then stream in the extra virgin olive oil, whisking the entire time. The aioli will be smooth, thick, and pale yellow. Add finely chopped tarragon, Kosher salt, and black pepper. Stir to mix, then refrigerate until needed.

Toast bread. Once bread is toasted, either leave in toaster oven or place on a wire rack until all remaining ingredients are ready. This will help keep the bread crispy!

Assemble the California club sandwiches. Spread a thin layer of tarragon aioli on both sides of toasted bread. To the bottom piece, layer the following: 1 ½ strips crispy bacon, thinly sliced turkey, 2 slices tomato. On the top slice of bread, place a layer of thinly sliced avocado. Season both the tomato and avocado with a little Kosher salt and black pepper. Place a generous handful of arugula (or other greens) on top of tomato, then flip the bread with avocado on top. 

Secure with skewers. Place 4 toothpicks or skewers into the sandwich in the shape of a compass (N, S, E, W). It&#039;s okay that they&#039;re not going all the way through the bread yet.

Slice the sandwich. Use a sharp knife to cut the sandwich in an X shape, creating 4 triangular pieces. Pick each piece up and press the toothpick or skewer through the rest of the way. Serve immediately!

The BEST Chicken Club Sandwich. Chicken breast with juicy tomato, lettuce and mayo stacked with smokey bacon and egg.

The Best Chicken Club Sandwich

rashers streaky bacon (around 30 g)

cooked chicken breast – around half a medium breast

tomato, cut into medium slices (around 50 g)

tsp butter

tbsp reduced fat mayo

Heat a medium non-stick frying pan or skillet over a medium high heat and add the bacon once hot. You won’t need to add extra fat if you are using streaky bacon as it will cook in the juices it releases. Cook the bacon for 5-7 minutes or until it’s cooked to your liking. Place on some paper towel to drain the fat and set aside.

Add the egg to a small saucepan of cold water. Place over a high heat and time for 8 minutes once it reaches the boil. Once cooked remove from the heat and plunge into some ice cold water.

Slice the chicken very thinly (see note 1) and peel and slice the egg (into around 6 pieces, widthways)

Toast the bread until golden and then carefully slice off the crusts. Lightly butter one side of each piece.

Now assemble the sandwich. On top of one piece of bread add a layer of mayo, lettuce, tomato and then chicken. On another layer mayo, lettuce, tomato, bacon and the egg followed by the final slice of bread. Place the second ‘sandwich’ on top of the first open one.

Club sandwich met kip

sneetjes goed wit of bruinbrood

gr gerookte kip (in plakken)

4-6 plakken ontbijtspek (uitgebakken en uitgelekt)

tomaten (in plakken)

krop botersla

mayonaise

avocado (geprakt)

gebakken eieren

Chips of patat om te serveren

Rooster de sneetjes brood in een broodrooster of een grilpan tot goudbruin.

Begin met het beleggen met een laag mayonaise. Hierop komt de botersla, dan de plakken tomaat en de gerookte kip. Hierop komt de tweede boterham. Deze beleg je achtereenvolgens met de geprakte avocado, het gebakken ei en de plakjes ontbijtspek.

Eindig met de laatste snee brood en steek er een prikker door.

Serveer naar wens met chips of patat

Instructies

CLUB SANDWICH

tarvikkeet:puisia cocktailtikkuja

Our Club Sandwich is easy to make, delicious and filling.&nbsp; You'll love this club sandwich for any meal of the day!

Bread (three slices per sandwich)

Meat (we used ham and turkey deli meat)

Mayonnaise

Tomato (sliced)

Bacon (crispy)

Avocado (sliced)

Lettuce (I like butter lettuce)

Onion (red thinly sliced or pickled onions)

Toast bread slices to your liking - we prefer very toasty so they have a nice crunch to counterbalance the soft meat and toppings.

Layer in this order: Toast, mayonnaise, lunch meat, cheese, toast, mayonnaise, lettuce, tomato, bacon, avocado, onion, toast.

Cut into triangle shaped quarters and spear each quarter with a toothpick to hold them together.

https://www.youtube.com/watch?v=he356Gfn0e8

FULL INSTRUCTIONS:
Club Sandwich: https://www.mamalovesfood.com/club-sandwich

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This scrumptious vegetarian Club sandwich with a unique twist making it different from the traditional club sandwiches! It has 3 layers of fresh, delicious fillings and can be made in about 40 minutes.

flour

onions

tomatoes (or 1 small to medium-sized tomato)

coriander leaves

carom seeds ((ajwain))

turmeric powder

red chili powder (or cayenne pepper)

⅛ teaspoon Garam Masala

water (or add as required)

salt (as required)

oil (as required to pan fry)

tomato (- thinly sliced, medium-sized)

cucumber (- thinly sliced, small to medium-sized)

lettuce leaves (as required - optional)

cabbage

⅓ cup finely chopped capsicum ((green bell pepper) or any colored bell pepper)

carrot

cheddar cheese (or grated processed cheese)

Eggless Mayonnaise

cream (- optional)

black pepper powder

salt (- optional)

coriander leaves ((tightly packed)

½ teaspoon chaat masala powder

green chilies (or 1 to 2 green chillies)

water (for blending, or add as required)

Butter ((softened), as required)

Rinse coriander leaves very well with water. Drain very well.

Then in a small blender or mixer-grinder take the coriander leaves, chaat masala powder, green chilies and salt. Add 1 to 2 teaspoons water. Blend to a smooth and fine but thick to medium-thick consistency. Remove the chutney in a bowl and set aside.

Preparing sandwich chutney

Grate or shred carrot, cabbage and finely chop the capsicum. You can blanch the cabbage if you want. You will need ⅓ cup each of grated carrots, cabbage and finely chopped capsicum.

Take the veggies in a mixing bowl. Add the grated cheddar cheese and eggless mayonnaise.

Season with black pepper. Add salt if you like. You can also add 1 to 2 tablespoons of light cream.

Mix very well and keep aside. You can keep in the fridge too for about 30 minutes.

Preparing cheese slaw stuffing

Take gram flour) in a mixing bowl.

Add all the ground spices, chopped onions, tomatoes and coriander leaves. For a spicy besan chilla, add ½ to 1 teaspoon of finely chopped green chillies.

Add ⅓ cup water or add as required.

Mix very well and make a smooth batter without any lumps.

Heat a skillet or shallow frying pan. Spread some oil on the tawa.

Take some batter in a large serving spoon and spread to a small sized chilla.

Cook the chilla on a low to medium flame.

When the top side looks cooked, drizzle some oil on it and spread it with a spoon.

When the base is crisp and golden, then flip over and cook the other side too.

Cook till you see golden spots on the second side.

Remove and keep aside.

In the same way, prepare all the chilla and keep aside.

Making besan chilla

In the same pan or skillet on a low to medium heat, toast bread slices. Place 2 to 3 bread slices.

Turn over when one side is lightly toasted and toast the second side. You can toast the bread more if you want.

Then spread some butter on all the 12 toasted bread slices.

Spread some green chutney also on all the slices.

Place 3 to 4 thin slices each of cucumber and tomatoes.

Sprinkle a few pinches of black pepper powder, chaat masala powder and salt.

Place a toasted slice on top with the side having the butter and green chutney spread facing the cucumber and tomatoes.

Spread butter on top of this slice.

Spread some of the cheese slaw on this slice.

Cover with a third bread slice and spread butter on this slice too.

Now place the besan chilla.

Cover with the last and fourth slice.

With a sharp knife slice the sandwiches in four rectangle or two or four triangle pieces.

Serve club sandwich immediately with tomato ketchup and a side accompaniment like potato chips or wafer or french fries.&nbsp;

Assemble all sandwiches this way and serve them immediately.

Making club sandwich

A classic Club Sandwich recipe with turkey, ham and bacon piled high, along with cheddar cheese, lettuce and tomato, in between fresh slices of toasted bread spread with homemade mayo.

bread (toasted)

Top 12 club sandwich recipes from across the web

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Club Sandwich (Turkey, Ham, Bacon)

Club Sandwich

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Club Sandwich

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Club sandwich met kip

CLUB SANDWICH

Club Sandwich

Club Sandwich

Club Sandwich

Top 12 club sandwich recipes from across the web

The most viewed club sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Club Sandwich (Turkey, Ham, Bacon)

Club Sandwich

Clubhouse Sandwich

Cajun Turkey Club Sandwich

Club Sandwich

California Club

The Best Chicken Club Sandwich

Club sandwich met kip

CLUB SANDWICH

Club Sandwich

Club Sandwich

Club Sandwich

The most viewed club sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine