Killer Club Sandwich

What makes a club sandwich?

What separates club sandwiches from different kinds of sandwiches is that they contain a third slice of bread, are stacked high, and are cut into quarters.

Generally club sandwiches start with three slices of toasted bread spread with mayo. Then comes the meats (typically ham and turkey), cut cheddar, lettuce, fresh bacon, and whatever else you like on yours — avocado, daintily cut tomato, cut red onion. I love mixing a pre-arranged pesto into the mayonnaise to make a herby spread for the sandwiches. It sneaks up suddenly of flavor!

 

Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

15 mins

                                                                Total Time:

                                                        25 mins

INGREDIENTS

• 12 

  slices sandwich bread

• 8 

  slices bacon, cut in half

• 4 Tbsp. 

  mayonnaise, divided

• 1 Tbsp. 

  prepared basil pesto

• 1 Tbsp. 

  prepared sun-dried tomato pesto (or just a couple of pureed sun-dried tomatoes)

• 1/2 lb. 

  shaved ham

• Romaine or green leaf lettuce
• 4 

  avocados, peeled and sliced

• 1/2 lb. 

  shaved turkey

• 4 

  slices cheese (Swiss, mozzarella, etc.)

• Potato chips, for serving

DIRECTIONS

• Toast the bread until lightly golden brown; set aside.
• Fry the bacon until just barely crisp, then drain on a paper towel; set aside.
• In a small bowl, mix together 2 tablespoons of mayonnaise and the prepared basil pesto. In a separate small bowl, mix together the remaining 2 tablespoons of mayonnaise and the prepared sun-dried tomato pesto.
• Spread a portion of the basil pesto mayonnaise onto 1 side of 2 slices of bread. On 1 slice of bread, lay a couple of cuts of ham on top of basil pesto mayonnaise, then top with some lettuce. On the other slice of bread, lay the cuts of a portion of an avocado on top of the basil pesto mayonnaise. Top the avocado with a couple of portions of bacon. Lift the second cut of bread (the one with avocado and bacon) and spot it, fixing side down, on top of the primary slice of bread.
• Spread a portion of the sun-dried tomato pesto mayonnaise on the highest point of the top slice of bread, and top with a couple of cuts of turkey and some lettuce. Spread one side of the third slice of bread with sun-dried tomato pesto mayonnaise and top with the other portion of avocado cuts, a couple of pieces of bacon, and a cut of cheddar. Place this slice of bread, fixing side down, on top of the sandwich. Rehash building sandwiches with the leftover fixings.
• Utilize a sharp blade to slice the sandwiches down the middle (on the corner to corner) of course in fourths. Present with chips!