Welcome to The Culinary Professional Recipe Collection.
Club Sandwich
Category: Sandwiches, cold
Equipment: Sheet tray or sauté pan, knife, frilled toothpicks
No. Servings: 10
Serving Size: 1 sandwich
Yield: 10 sandwiches
Ingredients
30 slices
white or whole wheat Pullman bread, toasted
40 slices
* bacon
35 oz.
* cooked turkey, thinly sliced
40 ea.
* tomato slices
20 ea.
lettuce leaves
5 fl. oz.
* mayonnaise
Method
1
**Bacon slices can be cooked in one of two ways: A. Lay out bacon on a sheet tray and cook in a 350°F (177°C) oven until crisp. B. Sauté bacon in a sauté pan over medium heat until crisp.
2
Drain the fat from the cooked bacon.
3
To assemble sandwiches, spread a thin layer of mayonnaise on 10 pieces of toast.
4
Place a piece of lettuce on top of each mayonnaise-covered piece of toast.
5
Place two slices of tomato on top of the lettuce.
6
Neatly arrange 1 1/2 oz. (40 g) of sliced turkey on top of the tomato slices.
7
Top the turkey with two slices of cooked bacon.
8
Place a slice of toast on top of each sandwich. Repeat steps 2–6 so as to create a triple-decker sandwich. Finish the sandwich by placing the remaining slice of toast on top of the sandwich.
9
Use four extra-long toothpicks with frills to hold each sandwich together. (Use frilled toothpicks so the customer sees the toothpicks and does not bite into them.) Cut the sandwich into four pieces. Lay each piece down on the plate and serve.