The club sandwich was born at the end of the 19th century in exclusive clubs in New York and Saratoga as an evolution of the chicken sandwich for demanding diners. Its triple structure and triangle cut made it a symbol of international hotel gastronomy. Today it is standard for room service and brunch throughout the English-speaking world.
International
Club sandwich
Triple homemade club sandwich with turkey, bacon, egg and toast.
- USA
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 36 g
- Fat 26 g
- Sodium 980 mg
Story behind the dish
Preparation
Club sandwich is a United States preparation with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 12 slices of toasted bread.
- Have ready: 300 g cooked turkey breast.
- Have ready: 8 slices of crispy bacon.
- Have ready: 2 ripe tomatoes.
- Have ready: Iceberg lettuce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Toast the bread until golden brown and spread mayonnaise on each slice.
Toast the bread until golden brown and spread mayonnaise on each slice. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Cook the bacon until crispy; drain and reserve
Cook the bacon until crispy; drain and reserve.
-
Cut tomato into thin slices and dry excess moisture with paper.
Cut tomato into thin slices and dry excess moisture with paper.
-
Assemble first layer: bread
Assemble first layer: bread, lettuce, turkey and tomato; cover with second slice.
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Second layer: mayonnaise
Second layer: mayonnaise, bacon, sliced hard-boiled egg and lettuce; top with bread.
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Cut into triangles, removing crusts if desired; hold with…
Cut into triangles, removing crusts if desired; secure with toothpicks and serve.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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