Best of the Best Club Sandwich

The Club Sandwich falls into our “Forkin’ Great Recipes” interest. 1) while there was probably an original club sandwich, it’s origin is unknown and shaded in mystery; 2) due its popularity, there are many many derivations, each of which is very similar, but each of which tries to stand apart from the others; and 3) what all of the ,,,, is what we all like about the sandwich; and what we should all focus on,

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ingredients text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

assembly text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

assembly gallery here

Notes:

• Repetition is the key to cutting a Club Sandwich: It’s easy enough to build a Club, but cutting it into halves or quarters is a different story. I start by inserting the toothpicks that are going to have to be there to hold the sandwich together after it’s cut because they will also help to hold the sandwich together during the cutting process. Next, I hold the sandwich lightly while making lots of light-pressure strokes through the sandwich, sawing lighlty through the layers rather than chopping through them by force. It’s intuitive to want to push down on the top to the sandwich to hold it together while cutting, but this will only result in a flat, compressed sandwich.
• note

Equipment that I used:

• 12″ Cast Iron Skillet. The heat-retention and non-stick properties of cast-iron make it a perfect material for grilling, searing, and frying.  It’s also a good choice for recipes like this one, because the bread could be toasted in the same fat and in the same pan as the bacon, tying together the flavors in the sandwich.
• Fish Spatula: I like to use a fish spatula for grilling bread and sandwiches. The thinness of the blade helps to get under the food without pushing it sideways, and the blade is long and wide enough to support a whole piece of bread or a whole sandwich.
• Toothpicks: Toothpicks are a necessity for Club Sandwiches. Any triple-decker sandwich is unstable to begin with, and when you start to cut it in half or into quarters, you need something to hold it together. For Club Sandwiches, I like to either use toothpicks with something fancy on one end or skewer a garnish on top so that it’s apparent to the consumer that there’s a toothpick lurking inside.
• Bread Knife: Lorem ipsum dolor avocado avacado sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.